Color me weird, but I always look for ways to maximize calories in my rando food. I used to bake cookies, but having a cookie that falls apart or causes me to inhale crumbs is just not good. I got the idea for these after eating a Ritter Marzipan bar and doing some research. Panelletes are a spanish almond cookie served around Easter. Traditionally they are moon-shaped and covered in pine nuts. I don't do the moon shape, but I do have variations with and without various things. These cookies are chewy from the almond flour and are easy to eat and relatively nutritious as calorie bombs go.
Preheat oven to 400º
Base recipe:
Mix together in a bowl:
- 1 lb of almond flour (I use Bob's Red Mill because it is the only kind I have ever found) - you can use bleached or whole depending on if you like the nut skin or not
- 1/4 cup of tapioca flour
- 1 cup of sugar
- 3 eggs
Work this until it is well mixed, it should be relatively thick. Add a little more tapioca or almond flour if it is too runny.
Add additional ingredients directly to the dough if you like:
- Chopped nuts (pecans, walnuts, etc)
- Chopped dried fruit (I like cherries myself)
- Dried coconut
Cover your hands in coconut oil (it will be good for your skin AND keep the dough from sticking to them. Roll the dough into small golf ball shapes and put them on a cookie sheet about 1 1/2 inches apart (these do not spread much).
Roll the balls in additional ingredients directly to the dough if you like:
- Chopped nuts (pecans, walnuts, etc)
- Pine nuts (the classic)
Bake them for 8-12 minutes until they are a golden color. The browner they are the drier they are - I tend to let them cook about 10 minutes.
Remove from the oven and let them cool. I take a bag on every brevet I go one - they will pull you out of a bonk (from the sugar and tapioca flour) and keep you out (the almond flour is a healthy fat).