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[1] Almond butter cookies (photo © The Almond Board).
[2] We buy jumbo packages of raw almonds at Costco (photo © Niederegger Marzipan).
[3] These are green almonds, harvested from the tree before shelling and roasting. They get their name from the fuzzy green coat. They can be eaten whole, and taste crunchy and tart, with a hint at unripe peaches. When the green outer layer is removed, the young almonds are delicate, milky, and subtly floral and grassy (photo © Sid Wainer & Son).
[4] Once Again Almond Butter is organic and non-GMO (photo © Once Again Nut Butter).
[5] How about making Chinese almond cookies? These are much better than the ones you can buy. Here’s the recipe (photo © Andrea Skjold | Dreamstime).
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February 16th is National Almond Day. Almonds are great for snacking, roasted or raw; and are so flavorful they don’t need added salt or salted seasonings.
Enjoy some almond trivia, then scroll down for a butter-enhanced recipe for Chinese Almond Cookies that also includes almond butter. For Americans, this is a delicious improvement on the traditional Chinatown recipe made with oil (which we also like, but trust us—these are better).
Below:
> The almond butter cookie recipe.
> The history of almonds.
> Almond nutrition.
Elsewhere on The Nibble:
> The year’s 8+ almond holidays.
> The year’s 38 nut holidays.
> 20 ways to enjoy almonds.
> Almond health benefits.
> More almond recipes.
> Amaretto, Italy’s famous almond liqueur.
RECIPE: ALMOND BUTTER COOKIES
These almond butter cookies are a whole-wheat and almond butter version of the classic Chinese almond cookie. The recipe was developed by Ellie Krieger, author of So Easy: Luscious Healthy Recipes for Every Meal of the Week.
You can find more almond-based recipes at the Almond Board of California’s website..
Ingredients For 36 Cookies
Cooking spray
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour, or regular whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup smooth, unsalted almond butter
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
36 raw whole almonds (a heaping 1/4 cup)
Preparation
1. PREHEAT the oven to 375°F. Spray two baking sheets with cooking spray.
2. WHISK together the flours, salt, and baking soda in a large bowl. In another large bowl beat together the butter, almond butter, and sugars until fluffy.
3. ADD the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
4. SHAPE the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
ALMOND HISTORY & TRIVIA
Historians generally agree that almonds and dates, both mentioned in the Old Testament of the Bible, were among the earliest cultivated foods. The only other nut mentioned in the Bible (Genesis 43:11) is the pistachio nut.
Between 600 and 900 C.E., almond trees began to flourish in the Mediterranean, in Greece, Israel, Spain and Morocco. Because of their portability, explorers consumed them while traveling the Silk Road between the Mediterranean region and China.
Almonds are actually stone fruits related to cherries, plums and peaches. In this case, it’s the “stone” that is eaten. The botanical name of the almond tree is Prunus amygdalus.
California produces 80% of the world’s supply of almonds. The world’s largest almond factory is in Sacramento; it processes 2 million pounds of almonds a day. California produced 998 million pounds of almonds in 2004. The largest crop on record was in 2002: 1.084 billion pounds.
It takes more than 1.2 million beehives to pollinate California’s almond crop, which spans more than 550,000 acres.
Chocolate manufacturers use 40% of the almond crop (and 20% of the world’s peanuts).
It takes 1,000 pounds of almonds to make 1 pint of almond oil.
There are 5,639 people in the U.S. listed on Whitepages.com with the last name “Almond” (source: Mark Morton, “Gastronomica,” Fall 2010).
The Jordan almond, a large plump variety of almonds from Malaga, Spain, is considered to be the finest cultivated almond. It is frequently sold with a hard-colored sugar coating.
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