Veggies on the counter

Turmeric & Almond Cookies

Posted in baked goods, breakfast & brunch, cookies by veggies on the counter on April 18, 2014

turmericcookies_blog_web

My oven is mostly used to roast vegetables (during the last couple of weeks, it roasted an obscene amount of beets and onions) and to make bean casseroles and kale chips. The occasional loaf of bread also comes out of it but cakes and cookies really are a from-time-to-time affair. I have way more ideas for savory dishes than I have for desserts so, whenever I have an idea for a sweet treat, I put my hands to work.

almonds first-collage-web These gluten free turmeric-almond cookies are dead simple to make. The dough comes together in a breeze and you don’t even have to roll it. They aren’t overly sweet and I like to eat them plain, but you can definitely slather them with a fruit compote or marmalade if you wish. As I’m writing this, it comes to my mind that you could add some caraway seeds to the dough or use orange zest instead of lemon. Turmeric is a spice with a mild earthy taste, so a few additional flavours are always welcomed. 2nd-collage-web turmericcookiestop_web Turmeric & Almond Cookies

(makes about 30 cookies)  

90 g / ¾ cup peeled almonds

105 g / 3/4 cup brown rice flour

60 g / ½ cup corn flour

60 g / ½ cup quinoa flour

½ teaspoon salt

2 teaspoons ground turmeric

zest of one lemon

125ml / ½ brown rice syrup

80 ml / 1/3 cup olive oil

In a dry skillet over medium heat, toast the almonds for 4 to 5 minutes, or until they’re golden brown. Let them cool and, once cooled, grind them in a food processor until you a fine meal.

Add the almond meal, brown rice, corn and quinoa flours, salt, turmeric and lemon zest to a large bowl. Mix everything together. In a separate bowl, combine the brown rice syrup with the olive oil.

Add the wet mixture to the dry one and mix, forming a dough. Cut the dough into two equal pieces. In a lightly floured surface, roll each piece of dough into a log with roughly 4 cm in diameter. Wrap the logs tightly with cling film and seal the ends with kitchen twine. Put the logs in the freezer for 45 minutes to an hour, to firm up. In the meantime, Pre-heat the oven to 180C /350F.

Once the logs have chilled, cut them into 0.7-1 cm disks. Place the disks in a large baking tray lined with parchment paper. Since the cookies won’t rise much while baking, you can put them close together. Bake for 10-12 minutes or until golden brown.

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5 Responses

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  1. coconutandberries said, on April 19, 2014 at 2:01 pm

    These look gorgeous. Sort of shortbread-esque?
    I’ve never thought to use turmeric in a baked good but I can imagine it adds a lovely flavour.

  2. petiscos e miminhos said, on April 19, 2014 at 7:54 pm

    que blogue lindo e inspirador, parabéns! vou voltar em breve…

  3. Kitchen-Counter-Culture said, on April 26, 2014 at 8:45 pm

    These look beautiful. By “corn flour” you mean the white starch-stuff, not the maize-meal/ polenta like flour?

    • veggies on the counter said, on May 5, 2014 at 11:02 am

      Hi! I’m so sorry for replying so late but I’ve only seen your comment today. The corn flour I’ve used was organic, yellow in color and very fine-textured. I think it was made from finely ground dried maize. So, yes, it definitely didn’t resemble polenta. Hope I’ve answered your doubt. Happy baking!


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