Soaked Almond Tea Cookies

Gone are the days of Betty Crocker and in is the future of Nourishing Traditions.

In simple terms this means – move over sugar, white flour and vegetable shortening and say hello to honey and soaked nuts!

We are lucky to have guests many days in the year, which means that we get to bake in our wood fired oven and share our time-tested creations. On occasion we have to get creative and mix what we have on hand.

This recipe of soaked almond tea cookies are the result of one such occurrence.

soaked almond cookies

Ingredients:

  • 1 cup of almonds soaked overnight
  • 100 grams of softened butter
  • 1/2 cup honey
  • 1 T. bee pollen
  • pinch of pink salt
  • oat flour

Grind the nuts and add butter, honey, pollen and salt. Gradually stir in oat flour till the dough holds together and roll the cookies between your palms. No need to grease the sheet, the butter in the dough is enough!

Bake on medium heat till nice and toasty brown. If you want to spice them up a bit why not toss in some cinnamon or drizzle them with organic chocolate, perhaps a hint of nutmeg??

soaked almond tea cookies

With a crumbly texture make sure to serve them with a sophisticated herbal tea, a warm and welcoming blend of rose hip and rosemary. A perfect way to greet spring!

rose hip rosemary tea

Makes about 24 cookies to serve and to nibble throughout the day. Gently sweet, they are quite a treat!

What is your favorite, simple, real food treat to make?

 

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About Cheryl

Organic coffee lover, knitter and weaver of natural things, spinner of hemp and wool, stitcher of handmade garments, real food eater, gluten-free advocate, conservationist, homesteader, simple living enthusiast and so much more!

Comments

  1. Thanks for this recipe I can’t wait to make it! I love to bake and have been trying to eliminate wheat in my baked goods so I am thankful for these cookies! Any idea how much oat flour to use?

    • I hear that almond flour is a great substitute for wheat as well, only we can’t find it in Hungary, but oat flour tastes wonderful. In this recipe I probably use about 1.5 – 2 cups of flour. Just add it in gradually and stir with a spoon till it feels workable by hand. When you can mold them into balls it is perfect! Use the less is more approach and they won’t dry out too much while baking.

      • Thanks!! Have you ever thought of trying to make your own almond flour? You can find plenty of google info on it, just grind up the almonds just like you would with homemade oat flour :)

        • One day perhaps we will make our own. We are soon off to Italy though – chestnut and buckwheat flour awaits – learning how to make pasta… one little step at a time!