hi people! well, big news (for me)…i’m officially a portland resident! after a week of driving through snow, wind, hail, farmlands…and more farmlands, i successfully crossed the country and made it to my new home. (thanks in large part to my friend and co-pilot, kallan.) it’s true, portland’s as hip as they say. i’m currently sitting in a cafe (which is called a “roastery”), where modest mouse hums in the background and tattoo-ed, bearded men come and go. it’s almost 90 degrees outside, and the city couldn’t be greener. rhododendrons cascade houses and sidewalks, and their flowers litter the streets. the pace is a little slower here, and all in all, life in portland just seems swell.i hope you’ll forgive me, as i’ve been slackin’ in terms of blogging, to say the least. new kitchen, new markets & stores, very few of my favorite supplies–and absolutely no stocked pantry of ingredients. it’s an adjustment. while i’m getting settled in, i wanted to share a quick and sweet recipe with you …a recipe for almond butter thumbprints, rolled in cacao nibs and filled with a perfectly tart raspberry jam. these have been a huge hit, both salty and sweet, and with just a hint of chocolate. i hope you enjoy!
ALMOND BUTTER THUMBPRINTS yields 32 cookies
adapted from strawberry plum’s cherry almond thumbprint cookies
- 1 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 3 tbsp Cocoa Powder
- 1 tsp. Baking Powder
- ½ tsp. Salt
- ½ c. Unsalted Butter, melted
- ¾ c. Almond Butter
- 1 1/4 cup Sugar
- 1 Egg
- ½ tsp. Almond Extract
- ½ c. finely chopped Almonds
- Handful of finely chopped cacao nibs
- Raspberry Jam
- Preheat oven to 350 and line baking sheet with parchment paper.
- In a medium bowl, combine flours, cocoa powder, baking powder and salt.
- Cream the butter, almond butter and sugar in an electric mixer, 1-2 minutes. Add egg and almond extract, then beat again until light and fluffy.
- Add the flour mixture to the wet ingredients, and mix until incorporated.
- Put the dough in the fridge for 10 or so minutes (this makes it easier to work with later). Meanwhile, spread chopped almond and cacao nibs on a piece of parchment paper.
- Remove dough, and form into 1″ balls. Roll the balls in the almonds & cacao, then flatten with your hand a bit and place on the baking sheet. Form a small well in the center of each dough ball, and carefully spoon a dollop of jam into the center of each.
- Place tray in the oven and bake 13-15 minutes. Allow to cool on the baking sheet, then transfer to a wire rack.