Chocolate Earthquake Cookies, one for this year’s cookie tray.
These cookies are so rich with chocolate you could say they make the earth shake when you eat one. But we think that these cookies take their name from the distinctive fissures that appear on their surface after baking. Heat and steam force the dough to expand during baking. The double layer of granulated and powdered sugar leaves a stark white coating that cracks open to reveal the dark chocolate interior.
We were intrigued by the recipe we read on the blog Oui, Chef and though it would be an ideal candidate to adapt to a gluten free recipe. Finely milled blanched almond flour has many properties that make it an excellent substitute for wheat flour in many recipes. (We have had excellent results using potato starch and rice flour along with American Almond’s blanched almond flour as a replacement for wheat flour in a number of cookie and cake recipes.)
Chocolate Earthquake Cookies (Gluten Free)
Pumpkin Deserts- We’ve got you covered. Whether you’re looking for an alternative to pumpkin pie or a new way with cheesecake, we have an assortment of fall dessert recipes with pumpkin as their centerpiece.
And if you have a little spare time for some fun in the kitchen, consider trying you hand at making our marzipan pumpkins. All you need is some of our Love’n Bake (American Almond) marzipan and a little food coloring.
Pumpkin Bars with Almond Crumble Crust
Spiced Pumpkin and Almond Swirl Cheesecake
Pumpkin Raisin Apple Cake with Cinnamon Streusel
The warm scent of sweet yeast bread and buttery almond filling takes the chill off an autumn morning. The tender dough for this Apricot Almond Breakfast Braid bakes into a billowy loaf that will feed a crowd. Fill it with a light almond cream filling and a few dabs of apricot jam.
Use any of our Schmear Fillings, our Poppy Seed or our Lekvar Fillings when making this breakfast braid. Here we filled it with Cinnamon Schmear.
Forming the braid is straightforward. The dough is easy to roll out into a wide rectangle.
Once you have formed the dough, spread a thick layer of filling down the center third of the dough. Use a knife or dough scraper to make diagonal cuts, spaced ¾ inch apart along each edge of the dough.
And then fold over the strips of dough alternating one side then the other until the filling is encased in the dough. Bake and enjoy.
The flavors of toasted hazelnuts and whole wheat pair well, especially in butter cookie dough. We have combined the two in traditional Hazelnut Praline Thumbprint Cookies.Praline paste adds richness and a nutty taste that balances the warm flavor and dark color of whole wheat. Rolling the dough in chopped nuts or coarse sugar before it is baked adds a textural element to the cookie. Fill the cookies with chunky homemade jam to add to their rustic appeal.
Hazelnut Praline Thumbprint Cookies