Green Tea Almond Cookies
photo by Annacia
- Ready In:
- 2hrs 15mins
- 2 elmstock green tea bags (do not use low quality green tea)
- 1 1⁄2 cups almond flour (If unavailable substitute with all purpose flour or whole wheat flour and 1 teaspoon almond essence)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup raw sugar or 2/3 cup honey
- 1⁄3 cup canola oil
- 3 tablespoons butter or 3 tablespoons earth balance natural shortening
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Combine flour, baking powder and salt and contents of the two Elmstock green tea bags in a bowl
- In a mixing bowl blend butter, oil, sugar or honey well by hand or with an electric mixer
- Add egg and vanilla and beat until smooth.
- Add the flour mixture gradually until al ingredients are well blended
- Store covered in the refrigerator for an hour.
- Grease baking sheet.
- Drop one tablespoon mounds two inches apart on baking sheet
- Press an almond sliver in center of mound (optional).
- Bake for 15 minutes until light golden brown.
- Cool and serve.
Questions & Replies
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The taste is pretty good but I had trouble with the dough. Used the whole meal option and followed the recipe but the result was an exceedingly dry and crumbly dough that might have made a nice apple crisp topping bit it would never made a cookie. I had to mix up and add 1/4 cup (I made a 1/2 recipe) of butter, oil and egg white and extract. That made them a good bit more oily and I could incorporate all of the ingredients into one ball. The dough had to be tightly squeezed into balls and hand flattened on the sheet where they didn't spread at all. I have a lot of good green tea sent to me straight from a friend in China who gets it right from the tea grower and I was truly looking forward to having a terrific way to use it. I'm sorry that this recipe just didn't work well for me. Perhaps someone else will have better luck. Made for PAC Mar/11.
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I like to season my dishes with teas