Salty Sweet Almond and Pistachio Cookies
I was walking through a specialty food store with my dad quite some years ago when we first tried these cookies. It was at a time when I was still trying to figure out exactly what I was allergic to and feeling pretty crappy most of the time. When I finally did come to terms with the fact that I would no longer be able to eat ice cream, chocolate chip cookies, or big chunks of french bread with cambozola cheese, I didn’t feel much excitement as I roamed the bleak, teasing aisles with my dad. No dairy or gluten meant a huge shift in my diet. I hardly notice that I am “missing out” on much now, and spotting these cookies at the checkout line may have very well been the spark that allowed my ideas around food to change.
I grabbed the tiny box that contained 5 cookies and read off the ingredients: pistachios, almonds, egg whites, sugar, vanilla extract, and salt – nothing I was allergic to. As I hadn’t eaten anything in the last few months that held any sort of excitement for me, I was thrilled when my dad overlooked the $14 price tag and opened up the box to share one with me. As melodramatic as I’m being, to a 17 year-old girl, not knowing what the hell to eat felt pretty overwhelming and painful at the time.
These cookies were amazing. They were light and crunchy and salty. They felt somehow elevated – lacking my usual mainstay of over-sweetened chocolate and the headache that followed. But with such an exorbitant price tag, I wondered if I might be able to just recreate them at home. Over the years I’ve toyed with the original recipe and tried out a few variations. Baking them in a cupcake tin consolidates the batter, locking in moisture and yielding a dense center. Using half coconut oil and half almond milk, rather than just oil creates a dryer cookie, delicious nonetheless. They’re dense in the center and crunchy around the edges which stirs a need in me to be very serious when describing them. They very well may have been the thing that caused me to begin thinking about food and ingredients 24/7 as I now do. This is how I feel and I hope you will bake them lovingly and then tell us what they do to you.
Salty Sweet Almond Pistachio Biscuits
- 1 c toasted almonds
- 1 c pistachios
- 2 large eggs
- 1/4 c coconut flour
- 1/2 c coconut sugar
- 2/3 c coconut oil (1/3 of this can be replaced with 1/3 c almond milk if desired)
- 1/2 tsp salt
Preheat oven to 350F. Coat a muffin tin with coconut oil spray and set aside. In a food processor or blender, grind the almonds and pistachios into a course, crumbly flour – make sure they do not blend into nut butter. In a large bowl, crack the eggs and whisk thoroughly. Combine rest of ingredients with the eggs until a thick dough forms.
In the prepared muffin tins, evenly distribute the batter and bake for 12-15 minutes or until the edges are golden brown. Let cool for 20 minutes, then remove by running a knife between the biscuits and baking tin. Store in an airtight container for up to four days.