Almond trees are believed to have
first been cultivated in China and then brought via the Silk Road to the
Middle East and Europe. In the mid-1700s, Franciscan monks planted the
first almond trees at California missions, but the moist, cool weather of
the coastal missions did not provide the tree with optimum growing
conditions. In the 1800s, almond trees were planted further inland with
much greater success.
Almonds come in a variety of forms — whole, sliced and slivered — and
are used as a snack food and in desserts such as marzipan, ice cream and
chocolate recipes and in various culinary dishes. Almonds are chock full
of the antioxidant vitamin E, protein, magnesium, calcium, fiber, the B
vitamin folate and phosphorus. They have no cholesterol, and the fat they
contain is all monounsaturated, which is better for a healthy heart.
Recipe:
THREE NUT COOKIES
1 ½ C Whole
Wheat Pastry Flour
1 t Cream of tartar
½ t Baking soda
Pinch of Sea Salt
½ C Unsalted butter, softened
¾ C Cane Juice Crystals
1 Egg
1 ½ C Macadamia Nuts,
coarsely chopped
1 C Slivered Almonds
1 C Pecan Meal
½ C Light Brown Sugar,
Tightly packed
1 T Ground Cinnamon
Preheat oven to 400°F. Grease 2
cookie sheets.
Sift together flour, cream of tartar,
baking soda, and salt. Set aside.
In large bowl, cream together butter
and cane juice til fluffy. Beat in egg. Add dry ingredients to
wet in 2 parts mixing well between. Stir in Macadamia nuts and
almonds.
Thoroughly mix together pecan meal,
brown sugar and cinnamon in separate bowl.
Roll cookie dough in walnut size
pieces and roll in pecan mixture. Place 2" apart on cookie
sheet and do not flatten.
Bake until browned about 10
minutes.
