Today is National Almond Day. The point of the day is to promote the versatility and heath benefits of Almonds. We live in Almond Country. Later this month, there will be a big Almond Blossom Festival. When the almonds are in bloom, the air smells sweet.
It’s been suggested that eating 1.5 ounces of certain nuts such as almonds per day can promote a diet low in saturated fats and cholesterol, and might even reduce the risk of heart disease. Recent research from Purdue University has suggested that eating almonds helps people feel satisfied for several hours, which can lead to better weight management. And did you know that 80% of the world’s almonds are grown in California. Explains the sweet smell in the air we enjoy during blooming season.
When all these studies and list of benefits of almonds were promoted, I don’t think they had Almond Cookies in mind. That’s okay, I do! And you know what goes good with Almond Cookies? Almond Coffee. Add a drop or two of Almond Extract to your pot – it’s really good!
Chewy Almond Cookies
3 tablespoons Butter
1 cup packed Brown Sugar
1 large Egg
1/4 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
1-1/2 cups Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Ground Cinnamon
1/2 cup sliced Almonds
In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Sift together the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-inch logs; wrap each in plastic wrap. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees. Unwrap dough logs; cut into 1/4-inch slices. Place 2 inches apart on greased baking sheets. Adorn with sliced almonds. If necessary, lightly press almond slices into the cookie to help adhere.
Bake cookies in the heated oven for 7 to 9 minutes or until lightly browned. Cool for 2 minutes on the cookie sheet before transferring cookies to wire racks to cool.