I skipped a couple of days of Vegan MoFo because of a terrible cold. I’m still sneezing and coughing, but it’s already getting much better. Especially sice I have another cookie recipe for you.
Today I want to give a shout-out to my fellow blogger Amey of Vegan Eats & Treats. Her blog is one of my favourites and I am always looking forward to updates on Amey’s site. She travels a lot and shares her experiences. Her blog is full of great recipes, many of them international. She’s also a very nice and generous person. A couple of years ago she sent me one of her beautiful cookbook zines, filled with her favourite recipes and cute drawings.
Amey makes these zines every year and she gives them out for free! In 2009 a very special recipe was added to the collection: Amey’s DiSaronno Cookies. She came up with these to honour her grandfather, who loved to top his Mocha Almond Fudge Ice Cream with DiSaronno, as Amey explains.
I have made these cookies a couple of times and every time they are gone way to quickly because everybody loves them so much. I made them again a couple of days ago for my pantry challenge. I wanted to use up some of the instant coffee I keep on hand mostly for baking purposes. And since I have a huge jar of coffee but the cookies only call for a small amount, I think I have a great reason to make a couple of batches.
Amey was so generous to allow me to reprint the recipe for these cookies here. You should make them!
Amey’s DiSaronno Cookies (makes 16 cookies)
reprinted from Cooking Up A Storm by Amey
3/4 cup whole almonds (or 1 cup almond meal)
3/4 cup whole grain spelt flour (or 1/2 cup and 2 T all-purpose flour)
1/2 cup turbinado sugar (Sugar In The Raw)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 – 2 tsp instant coffee granules
2 Tbsp chocolate chips (mini are best)
1/4 cup DiSaronno liqueur
1/4 cup canola oil
1 tsp almond extract
Preheat oven to 350°F. Put your almonds in a food processor and grind to a fine meal. Measure out 1 cup of almond meal & put it in a big bowl. Add in the spelt flour, sugar, baking powder, baking soda, the instant coffee granules and chocolate chips. Whisk to combine. In a separate, smaller bowl combine the DiSaronno, oil, and almond extract and whisk it co combine. Pour the wet mix into the dry & stir until fully integrated. Form the dough into golf-ball-sized gobs. The dough might be a little bit crumbly. Place the balls on a cookie sheet lined with parchment paper and press them down to flatten them a little bit. bake for 11 minutes. Transfer to a cooling rack.
Thank you, Amey!