Truth be told, I can’t really think of anything else but Spain. Tapas, Dali museums, cathedrals, bike rides and gothic architecture and seaside towns, I’m looking forward to two weeks of unadulterated quiet. I plan to finish the last revisions of my novel, relax, cook up some delicious food in my AirBNBs in Barcelona and Granada, and possibly take a one-day sojourn to who knows where. Part of me wans to return to San Sebastian, another part wants to fly to Toledo–we’ll see what transpires and where the day takes me.
To that end, I’m packing for my trip tonight and since I never, ever eat airline food, I’ve already made delicious chicken and savory meatballs for the ride, and have packed copious amounts of sweets + treats, including these delicious cookies.
I made some modifications to the original recipe because the dry and wet ingredients felt incredibly imbalanced, rendering a too-wet cookie dough. My cookies came out feather-light, slightly sweet and tangy with lemon. Since lemons are on my verboten list, I naturally got a few hives on my arm after chowing on one of these jams. Whatever. These cookies are worth the itch.
INGREDIENTS: Adapted from The Paleo Kitchen
1 1/2 cups ground almond meal/flour
2 tbsp sifted coconut flour
1/2 tsp baking soda
pinch of sea salt
2 large eggs, whisked
1/4 cup organic honey
2 tbsp coconut oil, melted and slightly cooled
1 tsp almond extract
juice of 2 lemons
zest of 1 lemon
1 tsp poppy seeds
Pre-heat the oven to 350F and line a baking sheet with parchment paper.
Combine the almond and coconut flours, baking soda and salt in a large bowl. In a small bowl, whisk the eggs, honey, coconut oil and sugar, almond extract, lemon juice and zest.
Using a spatula, add the wet ingredients to the dry ingredients and mix well. Fold in the poppyseeds. Using an ice-cream scoop (filling it 1/2 way), drop 9 cookies onto the baking sheet.
Bake for 20 minutes, or until the cookies have slghtly browned. Cool on a rack for 15 minutes before chowing down.