This recipe founds its way into my kitchen from one of my favourite Canadian cookie recipe guides - Canadian Living Magazine. I made a few changes to make them my own, including adding some almond extract to make the almond flavour more bold against the chai. Also, you could easily make these gluten free by substituting the flour. These cookies add just enough warmth to your crisp autumn day, and are buttery enough to keep you coming back for more...
Autumn Almond Chai Cookies
(Adapted from Canadian Living)
1 cup unsalted butter, softened
3/4 cup sugar
1 1/2 cups all-purpose flour (*could substitute gluten free flour)
1 cup almond meal
1 1/2 tsp ground loose-leaf chai tea
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp almond extract
About 30 whole almonds
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In a large bowl, beat the butter, sugar, and almond extract until soft and combined.
In a separate bowl, whisk flour, ground almonds, chai tea (you can cut open a chai tea bag to get the loose leaves), baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Stir into the butter mixture in three parts until well combined.
Roll 1 tbsp size of the dough into balls. Place approx. 2 inches apart on cookie sheet. Gently press 1 whole almond into the very centre of each ball.
Bake 1 cookie sheet at a time until light-golden in colour - about 12 minutes.
Makes about 30 cookies.
|Cooling off, right from the oven!|
I like the idea of having these little cookies in my purse in case I need a bite of warmth in my cold autumn day... Like in this embroidered Dolce & Gabbana Little Miss Charles Tapestry bag...
|Dolce & Gabbana Little Miss Charles Tapestry Bag at netaporter.com|