I’ve been trying lots of different savoury recipes from Gwyneth Paltrow’s new cook book ‘It’s all good”, so I decided to give one of the ‘sweet tooth’ recipes a try. I decided on the Almond Cookie & Maldon Salt. Now, I wasn’t able to find this Maldon salt at the supermarket, but the recipe said I could substitute it for any coarse sea salt, which is what I ended up doing. Also, the recipe mentions the use of almond butter, which again, I couldn’t find at the supermarket. So I Googled a recipe and attempted to make my own. Needless to say, I’m not really sure it turned out the way it was meant to, but I used it anyway. The cookie has a gingerbread style texture.
Let me know what you think?!
I’ll give you the baking instructions first, as I’ve included recipe alterations of the 2 batches I made.
1. Preheat oven to 200 degrees Celsius
2. Whisk together almond spread, maple syrup and vanilla extract.
3. In a separate bowl, combine dry ingredients: flour, fine sea salt and baking powder.
4. Add the dry ingredients to the almond and maple mixture and whisk until combined.
5. Spoon out 1 tablespoon of mixture and use your hands to roll into a ball. Place on a baking paper lined baking tray approximately 2 cm apart.
6. Bake for 10-12 minutes “until air is fragrant and cookies are slightly firm”.
7. Remove from oven and allow to cool completely.
1 1/2 cups gluten-free flour
1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup maple syrup
(I used what I had in the pantry… Green’s Maple Flavoured Syrup)
1 teaspoon vanilla extract
1/2 teaspoon coarse sea salt
Honestly, these cookies were so salty and bitter! Not the caramel and salt taste Gwyneth claims it has. So I’m putting it down to my substitution choices and lack of proper almond butter… but I’m posting this anyway. See if you can find a way to improve this.
I went to Woolies to check out the maple syrup range, and honestly, was a bit shocked at how much pure 100% maple syrup costs – $6-8 for a 250ml bottle. Now this recipe uses 1 cup of maple syrup (which is 250ml), so it really becomes an expensive cookie recipe once you add in the cost of the almond spread and gluten-free flour.
Oh, I googled almond butter, and we do have it in Australia, but it’s labelled as almond spread. You can find it in the health food section of your local supermarket, but again this cost me $6.98 (from Woolies) for a 250ml jar of Macro Natural Almond Spread.
Now this batch was delicious! The maple flavour was there, but it still didn’t have the caramel taste I was hoping for. I did add a bit more vanilla extract to this batch as well (about an extra teaspoon). I would definitely make this again.