Dutch Almond-Spice Cookies

Recipe Ingredients

1/4 cup	23g / 0.8oz	Whole almonds
1 1/3 cups	83g / 2.9oz	Unbleached flour
1 1/2 teaspoons	7.5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Baking powder
1		Salt
2/3 cup	157ml	Sucanat
1/2 cup	99g / 3.5oz	Spectrum Spread non-hydrogenated margarine
1 tablespoon	15ml	Rum or apple juice
1/3 cup	30g / 1.1oz	Sliced almonds - roughly chopped

Recipe Instructions

In a blender or food processor, place the almonds and process to a fine powder. Transfer the ground almonds to a bowl. Add the flour, cinnamon, cloves, nutmeg, baking powder, and salt, and stir well to combine.

In another bowl, place the Sucanat and Spectrum Spread, and beat vigorously with a whisk until light and fluffy. Add half of the dry ingredients to the wet ingredients, stirring well to combine, then add the rum and remaining dry ingredients, and fold well to form a soft dough.

Transfer the dough to a lightly floured work surface and roll out to 1/4-inch thick. Use a knife to cut into 2-inch squares or cut into shapes using 2-inch cookie cutters. Transfer the cut cookies to a non-stick cookie sheet, spacing them 1 inch apart.

Bake at 325 degrees for 15 to 20 minutes or until lightly browned and firm to the touch. Allow the cookies to cool for several minutes on the cookie sheets before transferring them to a rack to cool.

Repeat baking procedure for the remaining cookie dough. When the cookies have cooled completely, store them in an airtight container.

This recipe yields 36 to 40 cookies.

Source:
The Vegan Chef at http://www.veganchef.com

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