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.

 


Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More

Two Recipes: Blossom Butter; Herb Garden Butter

We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER!  (“Food […] Read More

Sandor Katz Keeps the Revolution Alive with a Revised Edition of Wild Fermentation

Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.  This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com