By Chef: Ingrid Weithers-Barati
Posted: December 24, 2010
An amazing cookie recipe for Christmas or any time during the fall or winter. These cookies pair well with a warm mug of apple cider or creamy chai tea.
- 2 cups almond meal/flour
- 1/2 tablespoon ground star anise
- 1/2 tablespoon orange zest
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- pinch of salt [I used Himalayan crystal salt],
- 1/4 cup agave
- 1 teaspoon organic vanilla
- 1 peeled or cored pear, diced
- 1/2 tablespoon orange or tangerine juice
- 1/2 teaspoon powdered star anise
1. Using a coffee grinder or mill, grind 1/2 cup at a time of almonds into a flour.
2. Add the almonds flour to a food processor and the remaining ingredients. Process until the mixture turns into a dough-like consistency.
Note: it won’t turn into a ball but it should bind together. Refrigerate dough. Be sure the dough is well chilled before use.
1. Add all ingredients into a food processor. Process into a puree. Refrigerate any left over pear puree.
Shape the cookies
1. Place chilled cookie dough on a clean dry surface. Roll out the dough as thin as possible [about 1/4 inch thick] with a rolling pin.
Step 1: Using the larger of the two cookies cutters [in this case a star-shaped cutter] cut out cookies from the dough.
Step 2: Reserve half of the cookie cut outs for the base of the cookie.
Step 3: To make the top portion of the cookie, use the smaller cookie cutter and cut out from the center of the remaining cut out cookies.
Step 4: The small star-shaped cut outs made from cutting the top portion of these cookies are the baby star cookies.
1. Spread 1/4 teaspoon pear puree on the solid base star cookie, then place the star-shaped cookie with center cut out atop. Repeat until all cookies are made.
2. Dehydrate 8-10 hours
The thinner the dough is rolled out, the faster the cookies will dehydrate. Optional: for a sweeter pear puree, add your choice of sweetener.
Yield of cookies will vary depending on the size and shape of cookies.