Chelsea Green Publishing

Chelsea Green Blog

Deirdre Heekin’s Almond Butter Cookies with Anise Recipe

The following is an excerpt from In Late Winter We Ate Pears: A Year of Hunger and Love by Deirdre Heekin and Caleb Barber. It has been adapted for the Web.

Ciambelline

Almond Butter Cookies with Anise

Rome never sleeps. Beyond its many blocks of government ministry offices is a neighborhood complete unto itself: cheese shops; groceries and produce shops; hardware and motorcycle accessories stores; wineshops; shops selling hosiery, linens, discount clothing; and bread bakeries and pastry shops. The pastry shop on via Barletta is open twenty-four hours a day.

At a restaurant we found around the corner and a few blocks away we were served a ring-shaped cookie (a ciambella) along with a sweet red dessert wine. Unfortunately, we left without the recipe. So good was just the memory of this cookie that we were forced to reconstruct it once we had returned home.

Here is our recipe.

  • 1 cup blanched almonds
  • Scant cup sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon whole anise seeds
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

In a food processor, pulverize almonds with 1/4 cup of the sugar until fine. Combine the almonds, flour, baking powder, salt, and anise seeds in a large bowl, mix together, and set aside.

In a separate bowl, cream together the butter and remaining sugar until fluffy. Add the eggs and vanilla extract and mix thoroughly. Add one-third of the dry mixture and mix thoroughly. Add the remaining dry mixture in two additions.

Grease a cookie sheet or line it with parchment.

Drop the batter by teaspoonfuls onto the greased cookie sheet or parchment paper. (Or you can pipe them out as 3-inch-diameter rings with a pastry bag and a plain tip. If the batter is stiff and difficult to pipe, loosen it up by adding one beaten egg white.) Bake until cookies just begin to turn golden brown at the edges, about 12 to 15 minutes, but watch carefully.

 


4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More

Recipe: Medlar Cream Cake

If you’re looking for a simple cake to serve guests, try this medlar cream cake. What’s a medlar? The fruit of the medlar tree, Mespilus germanica, tastes like lightly spiced apple butter scooped soft right out of the russeted skin. The Occidental Arts and Ecology Center in California has a small but significant collection of […] Read More

Chelsea Green: In the Media 2016

Oh, 2016. Where did the time go? Each year, Chelsea Green receives hundreds of mentions (well over 1000 in 2016) in the media both big and small. From interviews, to excerpts, to opinion pieces by authors we’re always working to make sure that the mission and message of each book is spread far and wide. […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com