Almond Snickerdoodles

Snickerdoodle. Doesn't the word sound like one of those strange intermixed dog breed names? As in "labradoodle"? My boyfriend once worked somewhere that necessitated the use of a tool called a "spoodle." (spoon + ladle). Yes, it sounds absolutely ridiculous. Luckily I didn't make a strange uptight shedding dog for you, nor did I make an oddly colored plastic measuring device. I made cookies, which are delicious with or without the silly name. 

These happen to be sans gluten, as I was making them to send to a friend who has a gluten sensitivity. I wanted to make yummy cookies without weird starches or other unnatural substitutions. These aren't exactly like wheat flour snickerdoodles, but they are great in their own right. The blanched almond flour gives a cake-like crumb, and the richness of the nut base makes them feel like a special treat without a lot of fussing about. They are simple and addictive. 

Couple of recommendations for you: the batter will feel very wet, so I found that chilling (even briefly in the freezer) before hand-forming led to the greatest ease. Say, while your oven is coming up to temp. Not a big deal. Also: when the edges begin to color and the bottoms are turning brown (upturn one with a spatula gently to determine), remove from oven. They will still have some "give" when pressed gently; they will firm up upon cooling. If you overbake, they may turn a bit chewier or become granular. Not that they won't be okay that way either. But for a fluffy, cushy cookie, which is what these are designed to be, I would stick with less bake time.

Tool recommendations: nothing really out of the ordinary, unless you plan on making your own almond flour (a Vitamix or food processor will be best for that. I've attempted it in my own high-powered blender, and although it works well enough, the bottom 1/8 turns to almond butter too easily). A hand or stand mixer are ideal for creaming butter and sugar, but if you are devoted, you can attempt it by hand as well. The turbinado sugar never lightens the butter as would fine-grain sugar, so don't stress yourself.

Almond Snickerdoodles

Recipe by Cowen Park Kitchen

Fluffy almond-based cookies rolled in cinnamon-sugar and baked with toasted almonds.

Ingredients

• 3 1/3 cups blanched almond flour
• 1/2 cup unsalted softened butter
• 1/2 cup turbinado sugar
• 2 eggs
• 2 t. baking soda
• 1/2 t. kosher salt
• 1 t. vanilla extract
• 1/4 cup toasted whole almonds
• 1/2 cup white sugar
• 1-2 t. good quality cinnamon or cassia

Method

1. Preheat oven to 350 degrees F.
2. If you need to toast your almonds, place them on a sheet tray or other dish in the oven. I find that mine are perfect by the time the oven is at the correct temperature. Yours however will certainly vary, so keep an eye and nose on alert. The skins should be slightly blistering but the color should not be significantly darker.
3. Cream butter and sugar together with mixer or by hand until blended and somewhat aerated.
4. Add vanilla extract and eggs, one at a time, and blend until combined and slightly frothy.
5. Combine almond flour, salt, and baking powder in separate bowl, stir, then add on top of wet mixture.
6. Blend with a spatula until no lumps are present.
7. Chill in freezer or refrigerator 1/2 hour or so or until oven is at correct temperature.
8. Combine sugar and cinnamon in small bowl and prepare a sheet tray with a silpat, parchment paper, or by greasing with a stick of butter.
9. Roll about 1 tablespoon amounts of dough between your hands to form a simple ball. Drop and roll in sugar mixture until coated, then place on sheet tray.
10. Flatten with hand, spoon, or fork and press an almond into the top of each cookie.
11. Bake 10-12 minutes, rotating tray part way through. Remove and cool on rack or plate, then consume. For storage, I recommend as close to airtight as possible, especially if you live in a humid area.