Recipe: Spiced Almond Biscuits

Period: plausibly medieval

Sources: Ricciarelli, Almendrados, Acı badem kurabiyesi, Chinese almond cookie, Qurabiya, Almond biscuit, Macaroon, Vanilla

1/2 cup cold butter

1/4 cup coconut oil or lard

1/2 cup raw sugar

1/4 cup brown sugar

2 tsp. vanilla extract

2 eggs

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

3 cups almond meal

about 1/2 cup cinnamon sugar

Preheat oven to 350 F. Line a baking sheet with parchment paper, or grease it.

Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture. 

Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.

Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.

Form the dough into small balls, the volume of about 2 tablespoons. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2" apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.

Bake for 11-13 minutes, until they are golden-brown around the edges.

Makes about 2 dozen cookies.