Oh, heyyy delicious almond cookies. Would you believe that I took these pictures and totally forgot about them? I'm pretty sure it's called photographer amnesia. I made these cookies in July, took pictures and completely forgot--all while feeling like I should really take the time to put together a new post. I've never been one to make things easier for myself so why start now?
Anywho, these cookies are bomb. They don't look like much and they don't call for many ingredients, but they are super tasty. Also, no raw egg so feel free to eat the dough, though it's no chocolate chip cookie dough. The recipe is from The Sprouted Kitchen's cookbook, which you should really have. Like get it now and thank me later. You're welcome.
What really makes these cookies is the crustiness on the bottom, so make sure you let them get nice and brown on the bottom. I used mini chocolate chips because I didn't have cocoa nibs so I'm sure that you could use chopped whatever kind of chocolate you want or have on hand. Now that I have some cocoa nibs I think I'm going to try them out here, you know, for the sake of science.
With wedding season winding down a bit, I look forward to sharing more here. I'm so inspired by other people's blogs and photography that sometimes I think the world doesn't really need another food blog. Then, at some point, I get the inspiration to make a new recipe, take pictures before chowing down and write a post and I remember how much fun it is. I just have to figure out what to try next...