ALMOND COOKIE FULL
ALMOND COOKIE FREE

Go through your collection of recipes, find the quick, easy and tasty ones and put them all in one spot be it in your computer recipe file or in your recipe card box. While it can be frustrating at times, it can also give the opportunity to undertake different activities. *If you don’t have almond flour on hand, you can grind whole almonds and make your own almond flour.ĭuring this time of confinement due to CORVID-19, Staying Home and Staying Safe is the right thing to do. If you are going to bake another batch let the pan cool first. Top the cookie with a slivered or whole almond.īake 12-14 minutes but watch if you cook longer than 12 minutes, the maple syrup is pure sugar and over baking can happen quickly.Ĭool on the baking pan for 2-3 minutes then transfer to a rack to cool. Leave cookies with a rounded dome and you will have a bit of a crust on the outside and a soft chewy inside or, flatten the cookie a bit with your fingers or a small glass if you wish a crispier cookie.

On a parchment covered jelly roll pan, drop the dough by the teaspoon full (I use a teaspoon scoop) placing each spoonful about one inch apart. It will come together to form a sticky dough. It will seem like it needs more liquid but don’t add any! It will come together and become a sticky dough. Use a wooden spoon to mix the ingredients together. In a medium sized bowl, whisk almond flour and baking powder together.Īdd the maple syrup and vanilla to the almond flour mixture. baking powder (use GF baking powder if cooking for gluten sensitivity) Makes: 16-20 cookies depending on scoop size Only 4 ingredients for these great Maple-Almond Cookies

Full of maple goodness with the added bonus that they not only taste great, but are gluten free and vegan as well. A perfect cookie to highlight Vermont’s maple syrup. Maple-Almond cookies are easy to make as the require only 4 ingredients and very little equipment. Vermont Maple Syrup stars in these cookies In baking it’s different, use ¾ cup, but be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of sugar substituted. To replace white sugar with maple syrup in most cooking, use ¾ cup of maple syrup for every one cup of sugar you wish to replace. Maple syrup is generally seen to be a healthier alternative to sugar or honey.

With all that sweetness on one continent it’s high time it was given more importance in home baking Canada produced 13.2 million gallons in the same year. New York produced 800 thousand gallons and New Hampshire produced 11 thousand gallons. Vermont generates 47 percent of the country’s maple syrup. This little state produced over 2 million gallons of syrup in 2019. Vermont is the leading producer of maple syrup in the United States. After the long hours of boiling down the sap, this year’s maple syrup tastes aaaamaaaazing! All the buckets are off the trees and the sugaring-off has finished for the year. The sugaring season is over for West Hill Sugar Orchard, just down the road from us here in the Mad River Valley of Vermont. Maple-Almond Cookies are the perfect cookie to bake in the early spring each year. Toasty warm Maple-Almond Cookies right out of the oven.Ģ0 in 20.

ALMOND COOKIE FULL

ALMOND COOKIE FREE