|Almond Flour Chocolate Chip Cookie Tarts, just add ice cream!|
My next recipe was a kind of snickerdoodle cookie using the next batch of wet almond paste. The cookies were quite moist after baking and when I baked them a second time, much like biscotti, they were delicious if not chewy. I will make them again for a treat to take camping, as they are sturdy as well as quite tasty and high in protein, exactly what a day hiker would require. However for a dessert tray to offer family, no, I don't believe they would be the best choice.
At this point having made two attempts to use the spent almond paste, I figured it was time to process the leftovers into almond flour. In the form of almond flour, it will be easy to use 1/2 c portions in many of your own favorite recipes, such as muffins, cookies, and pie crusts. As well as a breading for chicken or pork chops. It would make a great addition to high protein snack bars and bite-sized protein balls. One does not need a recipe to sub in a small amount of almond flour, just cut back on the grain flour in your recipe and add in the same amount of almond flour.
I believe that the almond flour will also work better to be used as a portion of the flour for recipes both sweet and savory. For my next batch of bread, a full cup will be added to my whole grain yeast bread recipe that I am currently enjoying. There are probably as many ways to use almond flour as there are recipes, but I have to say it will be dependent upon your own personal likes and dislikes, regarding texture.
Some folks are more inclined to have issues over texture than others. Including me.....
|Easy to make, Almond Flour Chocolate Chip Cookie Tarts.|
My dear husband loved these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle. And while I loved the flavor of these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle, being new to the coarser texture of almond flour, I am not sure I liked it. Whew, there I said it!
But to be fair my food preferences regarding food texture go beyond almond flour.
And with that said, and the knowledge that I am a harsh critic of my cooking, I will share the recipe with you because it is quick, easy and actually very tasty. Plus you can put these in the oven when you sit down to dinner and they will be just right to serve with a bit of ice cream and a chocolate drizzle as soon as you clear the dinner dishes. This treat is served warm. And as a bonus I need to let you know, my husband was complete in his kitchen duties. He agreed to test the leftovers to see if they stood the muster, and they do! A quick "zap" in the microwave and the cookie tart is ready for a small scoop (or a large one, no judging here!) of ice cream and a chocolate drizzle.
|Almond Flour Chocolate Chip Cookie Tart.|
Almond Flour Chocolate Chip Cooke Tarts
inspired by: ultimate chocolate chip skillet cookie
2 T butter, melted and set aside to cool
2 T honey
1/2 t vanilla
1 c almond flour
1/4 t baking soda
1/8 t salt
1/2 c semisweet chocolate chips
Combine melted butter, honey, and vanilla in a small bowl, add egg and mix very well.
Stir together almond flour, soda, and salt. Stir in chocolate chips. Add wet ingredients to almond flour mixture, stir together well, leaving no wet pocket or dry pockets.
Divide mixture into 4 prepared mini baking dishes or muffin cups. Bake 18-20 minutes or until done in your oven. Let cool a moment or two, top with a small scoop of ice cream and a drizzle of chocolate.
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