- 1/2 cup raw almonds, unsoaked
- 1/4 cup raw walnuts, unsoaked
- dash salt
- 3/4 cup pitted medjool dates, unsoaked
- 1/4 tsp almond extract
- 1/4 cup raisins or dried cherries, unsoaked (optional)
- 1/4 cup ground almonds
Place the almonds, walnuts and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don't overprocess; you should still see chunks of almonds and walnuts. Add the raisins, if desired, and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.
Scoop about 1 tbsp of the almond mixture into your hand and squeeze firmly until it sticks together. Roll into a 1" ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds and place on a plate. Chill at least 2 hours before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or three months in the freezer. Yield: 12 cookies
Variations:
- For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips. Although these cookies aren't totally raw, they are still much healthier than the traditional version.
- For Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.
- For Lemon or Orange Cookies: Replace the almond extract with 1 tsp lemon or orange zest.
Source: Raw Food Made Easy, Jennifer Cornbleet
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