Happy Valentine’s Day. The rain is coming down in sheets. It feels like the perfect day to call in sick, curl up with a loved one, watch movies and eat deliciously rich dark chocolate under a big cozy blanket.
I have always liked Valentine’s Day, especially as a little girl. I recall a particular photo of myself on Valentine’s Day dressed head to toe in red, holding an oversized bunch of heart balloons for my fellow kindergarteners. I have toned it down a bit since then but still enjoy baking up a batch of cookies or making someone their favourite meal on Valentine’s Day.
What is not to love about a day filled with chocolate, hearts and love? I know it can be cheesy and a bit of a money grab but in all honesty who doesn’t need a little more love or a really good piece of chocolate, especially in February?
In our house Valentine’s Day was not about expensive chocolates or overpriced flowers and was not exclusive to star crossed lovers. Cards and cookies were handmade and everyone was included. It was a day to express a little extra love and gratitude for those around us and perhaps throw in an added dash of romance.
Baking someone a special treat or meal is a perfect and inexpensive way to express a little love on Valentine’s Day. These cookies are not heart shaped or covered in red sprinkles but they are tasty and will satisfy many a sweet tooth. They are a triple threat on the almond front, using almond butter, ground almonds and a touch of almond extract. Texture wise they are more like shortbread with a nice light crumb.
They make a lovely accompaniment to a cup of afternoon tea…
Or a sweet gift wrapped up in a jar for a loved one…
May you have a love filled day, accompanied by a sweet or two.
Triple Almond Cookies
Author: Lindsey Bell
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 30-35 cookies
The origin of this recipe is unknown, it was passed along to me from my mom. This dough can be a bit crumbly, not to worry just shape it as best you can with your hands.
- 2 cups spelt flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup lightly toasted almonds, finely chopped by hand or in a food processor
- ⅔ cup crunchy almond butter
- ¾ cup coconut oil, melted
- 1 tsp almond extract
- ¾ cup natural cane sugar
- 2 tsp apple cider vinegar
- 2 tbsp water
- 30 -35 whole almonds, raw
- Preheat the oven to 350F.
- In a large bowl, combine the flour, salt, baking powder, baking soda, and chopped almonds.
- In a medium sized bowl, mix the almond butter, coconut oil, almond extract, sugar, vinegar, and water until combined.
- Pour the almond butter mixture into the dry ingredients. Mix with a wooden spoon until it comes together into a dough.
- Roll the dough into tablespoon sized balls. Place on a lightly greased cookie sheet. Gently press a whole almond into the top of each cookie.
- Bake for about 12 minutes, until golden on the edges. Remove cookies from the oven, let them cool for a couple of minutes before transferring them to a cooling rack.