please forgive the long delay between posts!
not that i expect that you’ve all been desperately checking your inboxes and google readers for a new recipe from kumquat, but i do like to be somewhat organized with this blog. so much has happened in my personal and professional life that has kept me from spending my energy here.
if you’ve followed this blog, i’m sure you can put two and two together, but i’ll make only one announcement at a time. first of all, MY BOOK IS AVAILABLE NOW!!
what an amazing feeling, walking into my local barnes & noble and seeing my book on the shelf. so very cool. i’m so thankful to my publisher, editor and all of those who have done so much at fair winds press to even give me this fantastic opportunity. and thankful to so many of you who have bought the book and have given me such kind and generous reports on the recipes! there is no greater encouragement to this new cookbook author than to hear that you are glad you bought the book and that you’ve enjoyed the food you’ve made from it.
if you’re interested in my book, please go “like” it on facebook here. i spoke with some marketing folks today and we are planning to organize some book signings in dallas/fort worth and in charlottesville during the next few months. i’ll post that info and more on that facebook page.
if you’re just here for the free recipes, then i’m not planning to disappoint. these cookies are grain-free, gluten-free deliciousness. a marzipan, amaretti-style delight. crunchy, but chewy. and the almond goes perfectly with bites of sweet dried cherry. just add a hot cup of coffee and you have the perfect afternoon treat!
- 2 cups almond flour
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1/2 cup dried cherries
- sliced almonds
- additional powdered sugar
- Preheat oven to 325°.
- Combine almond flour, powdered sugar, extracts and egg whites in a medium bowl; stir well. Stir in dried cherries. Roll mixture into balls a little larger than the size of a golf ball. Roll in sliced almonds to coat. Place on a baking sheet lined with parchment paper. Flatten balls just a bit.
- Bake at 325° for 27-30 minutes or until done. Let cool and sprinkle with additional powdered sugar.