"Oh dear. I had a cookie for breakfast. It was oddly consoling."
― Journal Entry November 14, 2015
― Journal Entry November 14, 2015
Right about now I am not allowed in the stores. One has to face one's shortcomings. I have no control. There is no point really. Any rational discussion with myself seems to get suspended in some sort of vortex as I flash my card with glazed over eyes. Sometimes I try to pretend it is January. Not a chance. It just does not work. The place in my brain that monitors the credit card transactions is on vacation. So I am consoling myself with cookies. I was enraptured by the baking in Tuscany and while I am at a loss as to how to replicate what I tasted, this recipe I created was inspired by the
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| Tuscan Inspired Almond Cookies |
experience and is close. No flour or butter! These cookies have a festive quality.
Tuscan
Inspired Almond Cookies
¼ c. of white sugar
½ tsp. of baking powder
¼ tsp. salt
zest of one orange
1 tsp. vanilla extract
1 tbsp. Amaretto
¼ finely chopped dried cherries
¼ c. chopped pecans
1 egg white beaten to a froth
Mix. Drop with a teaspoon onto parchment paper on a cookie sheet and bake 10 minutes at 350 degrees.
½ tsp. of baking powder
¼ tsp. salt
zest of one orange
1 tsp. vanilla extract
1 tbsp. Amaretto
¼ finely chopped dried cherries
¼ c. chopped pecans
1 egg white beaten to a froth
Mix. Drop with a teaspoon onto parchment paper on a cookie sheet and bake 10 minutes at 350 degrees.