Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup sliced almonds
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking powder, and baking soda.
3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Flatten each cookie slightly with the back of a fork and sprinkle with sliced almonds.
7. Bake for 12-15 minutes, or until the edges are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 20 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Replace the sliced almonds with chopped pecans or walnuts.
- Drizzle melted chocolate over the cooled cookies for a decadent twist.
Tips and tricks:
- Make sure to flatten the cookies slightly with a fork before baking to ensure even cooking.
- Don't overbake the cookies as they can become dry and hard.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle the cookies with additional sliced almonds or dust with powdered sugar before serving.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Kichel is a traditional Jewish cookie that is often served during holidays and celebrations. It is typically made with flour, sugar, and eggs, and can be flavored with various ingredients such as almond or cinnamon.
Flavor profiles:
These almond kichel cookies are sweet and nutty with a crispy texture.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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