9 February 14 • MAV

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This year, instead of putting more recipes in the printed Quarterly, we are planning to include more recipes in the digital Quarterly (which only goes out to those who subscribe to all four issues of the Quarterly!) and here online in this space.

Side note: THIS IS THE VERY LAST WEEK TO SUBSCRIBE to 3191 Quarterly. You will not get another chance. If you want to save money, get our digital issues of 3191 Quarterly and enjoy all of the perks of subscription, now is the time. Thank you!

Both SCB and I love to cook and bake so food has always been a huge part of what we do here at 3191 Miles Apart. I’m excited to try out some new recipes this year. Stay tuned …

Along those lines, I tried a new cookie recipe this week and I fell in love. It’s right up my alley. Spices, chocolate, almond meal. It’s light and chewy and has a softness to it. Love it!

Last night I served these cookies with vanilla ice cream in between and it made for wonderful ice cream sandwiches! Do try this out and let me know what you think. (Email: mav{at}3191milesapart.com)

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Chocolate Almond Spice Cookies
adapted from Gourmet magazine
makes about 2-1/2 dozen small cookies

1 1/2 cup almond meal (or finely ground raw almonds)
1 cup natural sugar
3/4 cup semisweet or bittersweet chocolate chips
2 teaspoons cinnamon
1/2 teaspoon cloves
2 egg whites
1 teaspoon water

Preheat oven to 325ºF/170ºC. In a food processor, combine almond meal and sugar. Pulse until well blended. Add chocolate chips. Pulse until finely ground. Add spices. Pulse a few more times. Add egg whites and water. Pulse until mixture forms a stiff, sticky dough. Using your fingers/hands, taking pieces of the dough, roll 1-inch balls and place them on a parchment-paper-lined cookie sheet. Once your sheet is full, use the bottom of a small glass, dipped in water before each ball, to flatten out your balls. You may also use a fork dipped in water if you prefer to have fork marks in your cookies. Note: The dough is sticky so the water helps the glass, or the fork, from sticking. Bake for 15 minutes. Remove from oven and gently lift cookies onto a cooling rack. Try these as sandwiches with vanilla ice cream in between or even jam!

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