Being prescribed a grain-free and dairy-free diet by my daughter's naturopath just before the holidays is like getting sick right before vacation or ... scoring free drink tickets only to get bar rail liquor or ... dripping yellow mustard on your brand new white sneakers (that stuff's like dye) or ... when someone parks in the middle of two spots on a busy street when there are no other spots available or ... finding a hole in your sock the moment you take off your shoes at someone's house
So basically, it sucks. Grain free means no wheat (gluten), rice, oats, buckwheat, couscous, farro, etc and even pseudo grain quinoa is currently off the table.
Strictly speaking, only my 5 year old daughter Aubrie must follow this diet. But for practicality, solidarity and minimization of tantrums, the new diet necessarily applies to all of us for every family meal and thing I bake. This time of year is difficult because of the holidays as well as a handful of December birthdays we celebrate with friends and close family, including her own. I haven't even mentioned that chocolate, sugar and dairy are kept to minimum (organic butter or clarified butter (ghee) are ok) and bananas, dates, corn and white potatoes are disallowed. All of this at least for the moment until we narrow down the triggers for her persistent tummy-aches and eczema.
Needless to say, I've been directing all of my mental capacity toward researching and experimenting recipes and meal ideas that are on-side with the diet, while still being tasty and doesn't feel like punishment, especially for Aubrie. Because sometimes that's how it feels to her, like when her entire grade 1 class enjoyed birthday cupcakes brought in by a classmate at school and she wasn't allowed. That's a tough blow to a 5 year old. To that end, I am fiercely determined to find delicious substitutes she can enjoy.
The recipe for these Italian almond cookies were a definite win in our new grain-free regime! I loved them. My daughter loved them. Nut-lovers without any dietary restrictions (like my mom) equally savored them. The crunchy exterior gives way to a rich and chewy interior. Since it is made from mainly almond flour, it is dense and so deeply satisfying that only one or two cookies with a cuppa is all you need - although to be honest I had a hard time stopping at two. I've slightly adapted this recipe from the My Paleo Patisserie cookbook (namely, just a reduction in the maple sugar), a fantastic new cookbook discovery for me full of gorgeous cakes and treats. Even though these Italian cookies are a classic treat already often made without grains, I credit the book for leading me to it. I NEEDED this win after a series of mediocre experimental recipes this week.
Italian Almond Cookies { gluten free, dairy free, paleo }
Recipe makes 12 cookies. Adapted slightly from My Paleo Patisserie cookbook.
INGREDIENTS
2C (200g) almond flour
2/3 C (100g) loosely packed maple sugar (I'm not 100% sure if this qualifies as paleo but I am not questioning the cookbook! Also if you don't have maple sugar, use raw cane sugar but that is most certainly not paleo)
2 large egg whites
Pinch of salt
A few drops of almond extract
For the coating:
1 large egg white *, beaten with a fork about 15 seconds
3/4 C (68g) sliced almonds and/ or chopped pistachios
* Note: there is definite excess unused whites here, so if you decide to double the batch of cookies, you do not need to double the egg white for coating.
METHOD
1. Preheat oven to 325f. Line a cookie sheet with parchment paper.
2. Combine the flour and sugar in a large bowl. In a separate bowl, either by hand with a whisk or with an electric beater, beat the two eggs with a pinch of salt and few drops of almond extract until soft peaks form. Soft peaks is when the whites mound but there are no sharp tips. I did it by hand which took a solid 5 minutes of vigorous whipping and so that was my exercise for the day. Using a spatula, fold the beaten egg whites into the flour mixture, mixing until a smooth ball of dough forms.
3. Place the almonds and/or pistachios in a small plate or shallow bowl. Set aside.
4. Divide the dough into 12 equal portions and shape them into small ovals, about 1/5" long. You may need to wet and clean your hands periodically as the dough is slightly sticky.
5. Coat one cookie at a time on all sides with the beaten egg white, then roll or press in the nuts. Arrange the cookies on the prepared cookie sheet, spaced about 1" apart.
6. Bake for 25 to 30 minutes, or until golden. Rotate the pan halfway through for even baking. Let cool on the pan.
Cookies are best eaten the day they are made but can be stored in an airtight container at room temperature for up to 3 days. After that, the exterior is no longer crunchy, although still delicious tasting.
Enjoy! xx
