Friday, September 7, 2012

Cinnamon Almond Biscuits

We actually called these "crookies" at home because they taste like a cross between a cracker and a cookie.  But I think the name biscuit works, too. Feel free to call them what you want! They're lightly sweetened and have a slight crunch on the outside.  And I find them surprisingly addicting.  I made these on Sunday and tasted one...which turned into two...which turned into three...and then I had to stop myself before "our snack for the week" became "my snack for Sunday." 

Not only do I like the taste and texture but I also love the good ingredients in here -- wheat flour, almonds, oats, flax seed and minimal sugar.  Not bad for a snack! Or a Sunday afternoon.

I'll definitely be making these again but might need to double the recipe.

Cinnamon Almond BiscuitsTaken from: Everyday Reading
Makes 25-30 biscuits

  • 1 cup wheat flour (I use white wheat flour)
  • 1/2 cup oats
  • 1/2 cup almonds
  • 1 Tbsp ground or whole flaxseed 
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2-3 Tbsp brown or turbinado sugar (I used 3 Tbsp turbadino plus extra for sprinkling on top) 
  • 5 Tbsp cold butter, diced
  • 1/3 cup milk
  1. Preheat oven to 400 degrees F. 
  2. In a food processor or blender, blend the almonds until they form a coarse flour. Add oats (and flaxseed if you're using whole flaxseed) and blend a bit more until they are pretty broken up. Pour into a mixing bowl or bowl of a stand mixer.
  3. Add the remaining ingredients except for the butter and milk and combine. Add the butter chunks and mix until well incorporated. With the mixer running, pour in the milk. Let the mixer run until the dough starts clumping up (kind of like if you were making the crumble topping for an apple crisp).
  4. Dump the dough onto a clean surface, pat it into a rectangle, and roll out to a 1/4 inch thickness. 
  5. Cut the dough with cookie cutters (or just use a pizza cutter to cut it into squares. Lay them on a greased or parchment-covered cookie sheet. They don't expand really at all, so you can put them quite close together (I can do about two dozen on a single sheet).
  6. Pat remaining dough back together, re-roll and repeat.  If desired, sprinkle tops of biscuits with more turbinado. 
  7. Bake for 12 minutes. Let cool for a few minutes on baking sheet before eating. 


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