“If we are wasting time and enjoying ourselves we are not wasting time.”
– Paulo Coelho
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The last two weeks have been Covid weeks when our plans were put on hold as we quarantined… first me, then John. I love the image above of our granddaughter ‘wasting time’ in nature. It feels like the epitome of the last days of summer.
RECIPE OF THE WEEK
This week’s recipe came from a member of our breakfast club earlier this year. The cookies are FABULOUS! Frangipane is the creamy spread of ground almonds, butter and eggs that are found in almond croissants… it also makes a wonderful cookie!
ALMOND FRANGIPANE COOKIES
- 2 1/4 cups (281 grams) all-purpose flour
- 1 cup (96 grams) blanched almond flour
- 3/4 teaspoon (3.75 grams) baking powder
- 1/2 teaspoon (1.5 grams) kosher salt
- 1/4 teaspoon (1.25 grams) baking soda
- 1 1/4 cups (275 grams) firmly packed light brown sugar
- 1 cup (227 grams) unsalted butter, melted and cooled slightly
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- 1 1/2 cups (170 grams) sliced almonds
- Garnish: confectioners’ sugar
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flours, baking powder, salt and baking soda.
In another medium bowl, whisk together brown sugar, melted butter, and granulated sugar until well combined. Whisk in eggs and extracts until smooth. Stir in flour mixture until just combined and no dry streaks remain. (Dough will seem soft.)
In a small bowl, place almonds.
Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each) directly into almonds. Roll dough in almonds, gently pressing to adhere, making sure to pack almonds on as much as possible. Place on prepared pan. Refrigerate until firm, 45 minutes to 1 hour.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Place dough balls 2 inches apart on prepared pans.
Bake, one pan at a time, until edges are set and golden brown, 17-20 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Garnish with confections’ sugar, if desired. Store in an airtight container for up to 4 days.
