December 23, 2024

Valentines Day Cookies – By Request

Y’know, the way to a man’s heart is through his tummy!  😉 Or so the saying goes!  Actually I checked out a few survey’s and survey says: yes! One survey from Tango led off saying, “We were thrilled to discover that almost 80% of people felt preparing a meal for someone is a significant act of love!”

So as I was making a menu for the next week, I asked my husband what he would like for a special meal on Valentine’s Day… I was surprised as to his answer since I was sure he would say ‘lasagna!’  or ‘eggplant parmigiana!’ or perhaps some meat-y, manly steak dish!   No, he was much less concerned about the entrée  than about dessert.  His response?  Cookies!  I began offering suggestions but this is what he wants— Italian Almond Cookies.  This would be my significant act of love!  Happy   s Day, Robert!    

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Here on our At Home w/ GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.   Today’s recipe makes a delicious, slightly decadent sweet which still fits into this category!  This recipe has no oil or butter, uses gluten-free almond flour which is high in protein, and can be made very successfully using alternative, unrefined sugars.

Ingredients:
2+1/2 cups almond flourIMG_1563
1+1/4 cups superfine sugar
3 room temperature egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
extra sugar for dusting

Directions:

  • Preheat oven to 300.  Line 2 baking sheets with parchment paper.
  • Blend together the almond flour and sugar for 30 seconds in a food processor.  Add both extracts, and pulse 5 or 6 times to blend.  Add the egg whites ONE at a time, and continue to process the mixture ‘til the dough is nice and smooth.
  • Using a small cookie scoop, place teaspoons of the dough onto the lined cookie sheets, approximately 1″ apart.  (These cookies do not spread.)  Sprinkle the tops of the cookies with the extra sugar.
  • Bake for 20-24 minutes for chewy cookies; 24-30 minutes for a slightly crispy cookie.  Remove to a cooling rack.  Easily stored in your favorite cookie jar!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Italian Almond Cookies, Gluten-Free by Coleen Hayden

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe makes a delicious, slightly decadent sweet which still fits into this category!  This recipe has no oil or butter, uses gluten-free almond flour which is high in protein, and can be made very successfully using alternative, unrefined sugars.

These yummy little almond cookies are so reminiscent to me of Italian bakery cookies called ‘amaretti.’  Going to make a confession here: I just l-o-v-e Italian bakery pastries!  For my birthday, thank you but no birthday cake, please!  Just a platter of mini pastry and almond cookies.  For sure!  So when my darling daughter, Kassia, called and told me that she had made ‘amaretti’ and they were gluten free—happy me!  Perhaps you will find these little cookies as delightful as I do; maybe even turn you into an amaretti fan!  Enjoy!

IMG_1567

Italian Almond Cookies      makes approximately 3 dozen cookies

Ingredients:
2+1/2 cups almond flourIMG_1563
1+1/4 cups superfine* sugar
3 room temperature egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
extra sugar for dusting

 

 

Preheat oven to 300.  Line 2 baking sheets with parchment paper.

Using a food processor, blend together the almond flour and sugar for 30 seconds.  Add both extracts, and pulse 5 or 6 times to blend.  Add the egg whites ONE at a time, and continue to process the mixture ‘til the dough is nice and smooth.

Using a small cookie scoop, place teaspoons of the dough onto the lined cookie sheets, approximately 1″ apart.  These cookies do not spread.  Sprinkle the tops of the cookies with the extra sugar.  Bake for 20-24 minutes for chewy cookies; 24-30 minutes for a slightly crispy cookie.  Remove to a cooling rack.  Easily stored in your favorite cookie jar!

IMG_1565

*If, like me, you are using alternative sugars, put them into the food processor first and give them a 20 second whirl to pulverize them and make the sugar “super fine.”  I used a mix of coconut sugar and evaporated cane juice sugar.

♥  ♥  ♥  ♥  ♥

God loves you!    (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com