OCTOBER NOURISHMENT

Roasted almond & walnut cookies by chef bibo ikoyi

• INGREDIENTS

  • 1 cup almonds (roasted)

  • 1 cup walnuts (roasted)

  • 1 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 cup unsalted butter (softened) or 1/2 cup cooking oil

  • 1/2 teaspoon ground cinnamon (or ginger, if preferred)

  • 1 teaspoon vanilla extract

  • A pinch of salt (optional)

• Recipe

  1. Preheat your oven to 350°F (175°C).

  2. Spread the almonds and walnuts on a baking sheet in a single layer.

  3. Roast for about 10-12 minutes, or until they are golden and fragrant. Allow them to cool slightly.

  4. Once cooled, place the roasted almonds and walnuts in a blender or food processor.

  5. Blend until finely ground, but be careful not to over-process into nut butter.

  6. In a large mixing bowl, combine the ground nuts, all-purpose flour, brown sugar, softened butter (or cooking oil), ground cinnamon (or ginger), and vanilla extract.

  7. Mix until well combined. The dough should be moist but not sticky.

  8. Cover the mixing bowl with plastic wrap or a clean kitchen towel.

  9. Let the dough rest in the refrigerator for about 10 minutes.

  10. Preheat the oven to 350°F (175°C) if it isn't already.

  11. After chilling, take small portions of the dough and shape them into balls or squares, as desired.

  12. Place the shaped cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

  13. Bake the cookies in the preheated oven for about 18 minutes, or until they are lightly golden around the edges.

  14. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  15. Enjoy!