Wednesday, September 4, 2013

Almond Apricot Gems

You know how everyone seems to be going gluten free these days and for all sorts of reasons other than gluten intolerance?  I saw some garbanzo bean flour at the market last week and thought to myself, (which is the best way to think), I have got to try that for some gluten free baking!

A few years ago my sister told me about a cookie made with garbanzo beans  and I believe at the time I called her crazy.  A few day later she produced the recipe and said something like 'who's crazy now?!' (Sibling rivalry much?)  I quickly lost that recipe by accident on purpose and if I remember correctly the recipe called for actual beans, so it wouldn't have helped me use up this chick pea flour (also know as Besan) anyway.  But the cookie part seemed the way to go.  

I drew heavily on this recipe but it seems there are lots of precedents to go on when it comes to garbanzo bean cookies.  I can't wait to try a chocolate version!  Everyone who tasted these cookies positively swooned about how wonderful they are.  I wanted to not tell them what was in them but I was so excited I broadcasted it to everyone.  They are incredibly moist and chewy and they leave you feeling like you just enjoyed something that was actually not that bad for you.  Who's crazy now!

almond apricot gems

1 cup Bob's Red Mill garbanzo bean flour
1 cup almond flour
1/4 teaspoon cardamom
1/2 cup butter
3/4 cup raw cane sugar (plus more for the top)
1 egg
rind of 1 lemon
1/2 cup apricot preserves

Pre-heat oven to 350 degrees.  In a medium bowl whisk together chick pea flour, almond flour and cardamom.   In a stand mixer cream butter and sugar.   Add egg and mix well.  Add lemon rind, scrap bowl and beater and mix to combine.  Add flour mixture and mix to combine.

Scoop cookies (the ideal size is slightly smaller than a walnut) onto parchment lined cookie sheets.  Sprinkle with sugar and make an indent in the center of each cookie.  Bake cookies for 8 minutes.  Pull the cookies out of the oven and carefully fill the indent with a 1/2 teaspoon of apricot preserves, (if the cookies have puffed up you might need to make another small indent before adding the preserves).  Return tray to oven and bake another 4 or 5 minutes or until cookies are golden around the edges.  Makes 32 cookies.

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