Bitter Almond flavour and full of anti-cancer vitamin B17, these wafers were an attempt to honour the biscotti I used to enjoy in cafes.
I also am trying to experiment with apricot kernels so this is not necessarily a final result but it was definitely good enough to share and hopefully inspire others.
The rationale for using zucchini in the recipe was to try to achieve crispness, the coconut was for a macaroonish flavour.
The end result was slightly crispy but chewy for the ones I rolled (see pic) while the other, fatter rounds were very chewy and macaroonish.
The taste of bitter almonds was just right :)
Makes about half a dozen (increase amounts to taste if u want to make more!)
A soft deeply ginger-tasting spiced cookie that I was inspired to make after tasting the delicious raw gingernuts from the Bali Buddha Cafe in Ubud. This didn’t turn out as chewy, but the flavours are very good together.
A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!
Submitted by jirizarry on October 10, 2007 - 8:34am
10-12 cookies depending on cookie size. Mine yielded 10 cookies (see picture)
I love cookies. The recipes on this website and other websites have inspired me of making my own raw cookies. I love oatmeal, and specially in cookies, so I came up with this recipe.
Chewy and firm apricot-prunes cookies, no need for dehydratation, with oatmeal (soaked raw steal-cut oat grots). A perfect breakfast with almond milk, a day snack, dessert or late night treat. My husband loved them!