Whole-Wheat Almond-Butter Sandwich Cookies Makes 30 Sandwiches Made with almond butter and toasted almonds, these cookies, which rely completely on whole- wheat pastry flour, are a scrumptious riff on the beloved peanut- butter sandwich cookie. The delightfully crisp almond cookies are also tasty all on their own. Recipe In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium- high, 1 minute. Add almond butter, and beat until smooth. Beat in brown sugar, then egg, until well mixed. With mixer on low, gradually add flour mixture until just combined. Stir in almonds. Form dough into a log roughly 11 inches long and 1¾ inches in diameter. Wrap in parchment, and freeze until firm, about 1 hour (or up to 3 months). Preheat oven to 350°F. Using a chef’s knife, slice log into scant ¼- inch- thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1½ inches apart on parchment- lined baking sheets, pressing back into shape as needed. Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Transfer sheets to wire racks and let cookies cool completely. With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling. (Filled cookies are best the same day.) Ingredients: 1¼ cups whole-wheat pastry flour 1 teaspoon baking soda ¾ teaspoon coarse salt 1 stick (½ cup) unsalted butter, room temperature ½ cup smooth natural unsalted almond butter, well stirred 1 cup packed light brown sugar 1 large egg 1 cup sliced almonds, toasted and finely chopped (see page 288) 16 ounces cream cheese, room temperature ¼ cup honey ½ teaspoon vanilla extract Gluten-Free Quinoa Pancakes. Half-Moon Cookies. Spiced Pumpkin Pie with Crisp Rice Crust.
✔ Author(s): Editors of Martha Stewart Living
✔ Title: A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry: A Baking Book
✔ Rating : 4.5 out of 5 base on (213 reviews)
✔ ISBN-10: 0307954714
✔ ISBN-13: 9780307954718
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about A New Way to Bake by Editors of Martha Stewart Living
Elaine Leonard
The way the author handled complex emotions and relationships was remarkable. I felt deeply connected to the characters, and their growth throughout the story was both inspiring and moving.
Polly Hurlbutt
The rich historical context of the book added a layer of depth that I found fascinating. It was like stepping back in time and experiencing history firsthand.
Tasha Cobbett
The plot was so well-paced that I lost track of time while reading. I was completely immersed in the story, eagerly turning the pages to uncover the next twist.
