CHAI SPICE ALMOND COOKIES
Yields 24-30 cookies
INGREDIENTS:
Optional: 30 Blanched Almonds (Bring almonds to a boil in water to cover, one minute, then allow to soak in hot water for 20 minutes. The skins will pop off when pinched.)
½ cup softened Butter
½ cup melted Coconut Oil
1/2 cup Sugar
Optional: 1 Tbsp Molasses
¾ cup raw, unsalted Almonds, ground to a powder in a blender or food processor
1 ½ cups all purpose Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
1 Tbsp. Chai Spice mixture (In a small bowl mix roughly 1/8-1/2 teaspoons Cinnamon, Ginger, Nutmeg, Cardamom, Black Pepper, to taste)
Directions:
Preheat oven to 350.
Sift together Flour, Baking Powder, Baking Soda, Salt and Chai Spice mixture.
Mix the butter, coconut oil, sugar, vanilla or almond extract. Mix in the almond flour and then the all purpose flour. Press dough together firmly.
Scoop rough tablespoons of dough onto two cookie sheets lined with parchment paper. Leave space between cookies as they are somewhat large. Press an almond into the middle of each cookie. (I press them in sideways to “bury” them slightly.
Bake for 15 minutes, changing oven racks after the first 7 minutes. They should be a light golden brown when done, but darker if you use molasses. Allow to cool on trays before moving.
