Hello again fellow bakers! I can’t tell you how relieved I am to have the first part of my A.P. U.S. History final over, as my best friend Deanna can tell you. This part of our final, which was an essay called a DBQ (Document Based Question), required us to know every detail of American history between 1900-1950. For Thursday, we are required to know every detail from when the Pilgrims landed on Plymouth Rock to Ronald Reagan. You could say that I am slightly stressed out.
Throughout the multiple tests, finals, and A.P. testing coming up in school, I am on break week from gymnastics! The regional championships, held up in Maine (a 5 1/2 hour drive) was a great experience, and I loved representing the state of Connecticut. As a member of the team, I got to wear a royal blue leotard with Connecticut spelled out in rhinestones and a lime green breast cancer symbol in the upper left hand corner. We also got a Connecticut jacket, that has Connecticut written on the back and the Region VI gymnastics symbol on the left breast pocket. I was so proud to be on the 2nd place team and to earn the silver medal on floor. Go CT!
Now that my mother is a chef, you can be expected to find all sorts of unexpected ingredients in our house. Whether it be date paste, dried chrysanthemum flowers, or monkey-picked tea, our house is filled with unique ingredients. Finding a various assortment of flours in our house is normal. All purpose, bread, cake, spelt, buckwheat: you name it, I bet we have it. Almond flour is not actually flour, oddly enough. It is just very finely ground almond- strange, right? Due to the almond flour in these cookies, they took on a very marzipan-like flavor, which I loved! The pecans added a much needed crunch and the dried cranberries supplied the perfect amount of sweetness. Plus, they only take a few minutes from the cabinets into the oven. Perfect for any busy schedule! 🙂
Cranberry Pecan Almond Flour Cookies- From Carrots ‘n’ Cake
Makes 12 Cookies
- 1 1/2 cups almond meal/flour (I used Bob’s Red Mills)
- 1/4 cup softened butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/3 cup dried cranberries
- 1/3 cups chopped pecans
- Preheat the oven to 375 degrees and prepare a cookie sheet.
- In a large bowl, mix together all of the ingredients. Roll into 1 inch balls (or use an ice cream scooper!) and bake for 12-15 minutes.
Happy May! 🙂