Crackling Almond & Coconut Cookies

October 21, 2012
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“You know, I’ve been thinking… we-should-have-chocolate-pudding-tonight…”

The words tumbled out, stepping on each other in their urgency to be heard, as if she thought I’d say no. Funny thing was I too had been craving pudding only a few hours earlier, and even if I hadn’t, who am I to say no to chocolate pudding?

L and I made our way through the supermarket which sells food that is whole [ahem] collecting bits and bobs for the next few days and plotting what dinner that evening would bring.

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As part of our massive road trip RJ and I stopped for a few days in Philly for a visit with my little bro, his wife L and my far-too-adorable-for-her-own-good niece, Ms G. We were lucky enough to be staying in L’s parents guest room; N, L and Ms G were in residence in L’s old room; and we all had free reign of the kitchen. Let the festivities begin…

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After a perfect slap-up dinner of Spaghetti Squash topped with a saucepan ratatouille, I set off to make up a perfect slap-up cookie to go with the pudding.

Keeping in-line with little bro’s allergy insanity, neither the pudding nor the cookie could have dairy, soy or corn. The cookies started life as a twinkle in the eye of my Almond Pie Crust and ended up as a little bit chewy, a little bit crispy and a lot addictive. The Chocolate Pudding was based on my classic, and born of a mixture of hazelnut, almond and oat milk, thickened with arrowroot.

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We stood around the counter as the cookies cooled, breaking off the crispy edges in impatience and spinning [preservative free] cotton candy dreams for our lives. The cookies were used to scoop up the chocolate pudding that evening, and to accompany a cup of tea the next day. The dreams, well, we’ll save them for another time.

Now Ms G is far too young for tea parties as of yet but no doubt when she begins to demand them, L won’t hesitate to make these cookies and serve them with a side of dreams.

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As a complete side note, little bro’s mother-in-law / my sister-in-law’s mom [is there a simpler way to explain that one?] allowed me to hijack her stunning china collection for the purpose of photographing these cookies.

Although the Russian napkin won in the end I had to include a collage of the other choices – from antique French dinnerware to a mid-century Scandinavian luncheon set and everything in between – on offer. Unbelievable! Make sure you don’t miss my favourite silverware pattern after the recipe…

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Crackling Almond & Coconut Cookies

Crackling Almond Cookies is an entirely made-up name brought on by the fact that these taste remarkably reminiscent of a cereal with which little bro and I were briefly obsessed when we were young.

The dough, due to the syrup, is a bit sticky. Make sure to let it rest and pat it out a second time before baking, the thinner you make it the crispier they will be.

INGREDIENTS:

  • 1 c fine almond meal
  • 1/2 c whole spelt flour
  • 1/4 c shredded coconut
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 Tbsp coconut oil
  • 3 Tbsp rice syrup
  • 1 egg

METHOD:

Preheat oven to 180C [350F].

Mix dry ingredients in a medium bowl. Stir in oil, syrup and egg with a fork – dough will be very sticky.

On a silicone mat or parchment paper-lined sheet pan, pat dough into a flat square as best you can.

Set aside 10 mins to dry slightly on the surface then pat again to 1/2 cm [1/4 in] thick and 30 cm [12 in] square.

Cut through dough to create 16 squares on the tray – you will break them apart after baking.

Bake in the pre-heated oven for 11 minutes till brown on edges. Cool on tray, break apart into the squares and commence your tea party.

Makes 16 medium cookies.

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This post is part of the October Sweet Adventures Blog Hop – High Tea – hosted by Jennifer of Delicieux.

SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.

Make sure to check out all the other High Tea inspired creations that have been linked-up below!

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8 Responses to Crackling Almond & Coconut Cookies

  1. Jennifer (Delicieux) on October 21, 2012 at 2:25 pm

    Wow, I’m so thrilled you had time to join us for the blog hop this month despite your travels. Your cookies look fabulous! I bet they tasted fantastic with your chocolate pudding. And Ms G is just adorable!! That smile is so cute!

  2. Christine @ Cooking Crusade on October 21, 2012 at 9:29 pm

    Aww Ms G is absolutely gorgeous! I imagine this cookies would be so nice and crunchy :)

  3. Claire @ Claire K Creations on October 22, 2012 at 12:57 pm

    I was going to comment on the gorgeous china photoshoot before you mentioned it. So pretty! Ms G is super cute!

  4. Anna @ The Littlest Anchovy on October 26, 2012 at 12:28 pm

    Gorgeous and happy Ms G!
    LOVE that silverware and those cookies would be welcome in my house any day of the week!

  5. Christie @ Fig and Cherry on October 29, 2012 at 1:30 pm

    Oh dear she is adorable! However, I did click through thinking that these cookies might contain crackling… a long shot for this lovely healthy blog, but still :)

  6. brenda hayes on November 4, 2012 at 12:53 pm

    Nice job.

  7. Laura (Tutti Dolci) on November 11, 2012 at 11:38 am

    Crackling cookies sound wonderful, I love the flavors!

  8. [...] “The cookies started life as a twinkle in the eye of my Almond Pie Crust and ended up as a little bit chewy, a little bit crispy and a lot addictive. “ Recipe courtesy of 84th & 3rd. [...]

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