Almond Raisin Nut
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1st INGREDIENTS:1/2 cup (113 grams) unsalted butter, room temperature (= 1 stick)1/2 cup (205 grams) firmly packed light brown sugar (I use 1/2 and it is sweet enough)1 large egg, at room temperature (you can warm it up in hot water)1/2 teaspoon pure vanilla extract2nd INGREDIENTS:1 teaspoon baking soda1/4 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves5.6 oz almond flour1 cup dark raisins1 cup chopped walnuts
INSTRUCTIONS: Put the butter and sugar in your kitchen-aid (or whatever mixer you have) Almond Flourand blend til combined. Add egg and vanilla and blend again.
Add the 2nd ingredients on top of the liquid mixture above and blend all together. Blend for 15-30 seconds, just until all ingredients are moistened. DO NOT OVERBEAT.
Cool batter in fridge for at least 1/2 hour … the longer the better.
Use a small ice cream scoop and drop onto cookie sheet lined with parchment paper. Alternatively use a tablespoon.
Optional: Flatten the dough with a fork (I like a flatter cookie)
Bake @350 for 10-13 minutes depending on oven.* Watch them they will burn easily and they “turn” very quickly.
Remove immediately … cool for 1 minute transfer to a cooling rack.
* My oven is “off” so I set it at 390.
* If you don’t have a kitchen aid or stand mixer you may mix by hand or with an electric mixer
Serving Size: Makes 22-24 3" cookies
Add the 2nd ingredients on top of the liquid mixture above and blend all together. Blend for 15-30 seconds, just until all ingredients are moistened. DO NOT OVERBEAT.
Cool batter in fridge for at least 1/2 hour … the longer the better.
Use a small ice cream scoop and drop onto cookie sheet lined with parchment paper. Alternatively use a tablespoon.
Optional: Flatten the dough with a fork (I like a flatter cookie)
Bake @350 for 10-13 minutes depending on oven.* Watch them they will burn easily and they “turn” very quickly.
Remove immediately … cool for 1 minute transfer to a cooling rack.
* My oven is “off” so I set it at 390.
* If you don’t have a kitchen aid or stand mixer you may mix by hand or with an electric mixer
Serving Size: Makes 22-24 3" cookies
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 10.8 g
- Cholesterol: 18.1 mg
- Sodium: 158.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
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