Almond-Mahleb Cookies
Based on the poppyseed shortbreads,
but distinctly flavored due to the mahleb
Sheets ungreased Oven 300 degrees
F Time 20 minutes plus
2/3 C unsalted butter
2/3 C oil
Mill together:*
600 g soft wheat
150 g rice
1 t mahleb
1 t soda
1/2 t salt
1 C brown sugar
1 C chopped toasted almonds, plus
more whole almonds to decorate
1 1/4 C buttermilk
Stir together the brown sugar, flours, mahleb, soda and salt.
Beat in the butter and oil, and beat until the mixture is of uniform
crumbly texture. Stir in the chopped almonds.
Add the buttermilk and stir until evenly moistened.
On ungreased cookies sheets, pat the dough into 6" rounds, each about
1/4" thick (this recipe will make several). Press whole almonds
into the tops to decorate. With a knife or pastry cutter, score
the rounds into wedges. Bake until they are firm and golden at
the edges.
If you prefer a dry, crunchy cookie, you can arrange them on a baking
sheet and leave them in a 200-250° oven for half an hour to an hour
to dry out.
45% fat
49% carbos
6% protein
*Substitute 1t freshly ground mahleb PLUS 5C unbleached or whole wheat
pastry flour OR 4C unbleached or whole wheat pastry flour + 1C rice
flour (the rice flour helps the crunch).
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