First, the pb cookies. So so simple. Do not over-bake, the cookies brown quickly on the bottom and they are very soft so carefully remove from pan to cooling rack immediately. They will harden as they cool. We melted chocolate chips-white and semi-sweet to put on top. Delicious!
Flourless Peanut Butter Cookies
Ingredients:
1 cup packed light brown sugar
1 cup smooth peanut butter
1 egg, lightly beaten
melted white chocolate chips and/or semisweet chocolate chips
Directions:
1. Preheat oven to 350F. Beat brown sugar, peanut butter and egg in medium bowl with electric mixer until blended and smooth.
2. Shape dough into 1-inch balls (To avoid batter sticking to hands, I kept my hands wet with a scant amount of water.); place 2 inches apart on ungreased cookie sheets. Flatten slightly with fork. (again dipped fork in water so it wouldn't stick)
3. Bake 10 minutes to 12 minutes or until set. Transfer to wire rack; cool completely.
4. Drizzle with chocolate.
Makes about 2 dozen cookies
Now onto the almond flour pound cake. It was as good as I hoped, better actually!!
2 things: First, You can buy almond flour/meal (like Red Mill) or buy a bag of blanched almonds and grind in food processor until it's finely ground.
Second, the recipe calls for cardamom but I didn't have any so I used cinnamon instead. I plan on buying cardamom before I make it again just to see what it's supposed to taste like. The cinnamon was fine though.
Almond Flour Pound Cake
Ingredients:
1/2 cup (1 stick) butter, softened at room temp
1/2 cup cream cheese, softened at room temp
3/4 cup sugar
4 eggs
1 teaspoon vanilla
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 tablespoon honey roasted sliced almonds
Directions:
1. Preheat oven to 350F. Spray bread pan with cooking spray.
2. Beat butter, cream cheese and sugar in large bowl with electric mixer until well blended.
3. Add eggs, one at a time, beating after each addition. Beat in vanilla.
4. Combine almond flour, baking powder, salt, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
5. Pour into prepared pan; sprinkle with sliced almonds. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean.
6. Serve with slightly sweetened fresh strawberries and whipped cream. Oh my!
So moist and spongey. Move over strawberry shortcake, incredibly easy gluten free pound cake here!
7 comments:
hey, we make those cookies, too! i like to put a big piece of choco in the middle right when they get out of the oven.
and i am SOOO making that pound cake! thanks for posting that recipe!!
great idea with the choco, I'll do that next time although the kids liked spreading the choco on too.
the pound cake is sooo good, let me know if you use cardamom, I'm curious.
oh yum. this is me salivating and i just ate lunch! i do miss peanut butter:( do you think it would work with almond butter? and yes, i think the cardamom would be great. i put it in spiced cupcakes last week. it gives it a "je ne sais quoi." taste.
Tenny-do you mean almond butter instead of regular butter?
no, i meant almond butter instead of pb:( gabriel is allergic to peanuts and boy, do i miss it!
Tenny-I have an alternative to pb cookies in my cookbook with almond butter-almost exactly the same just use regular sugar instead of brown sugar. I haven't made it yet but it looks super-here it is:
Flourless Almond Cookies
1 cup sugar
1 cup almond butter
1 egg, lightly beaten
Same directions as the pb cookies
Let me know how they turn out!!
so excited to try these!! i really miss pb, i mean REALLY!!! i will let you know how they turn out.
Post a Comment