As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them. — mb
Nothing says December like biscotti, macarons, and fruitcake. But wait, you say, this is still only November? No worries: It’s never too early to think about cookie season.
Maybe this story inspires you to plan ahead — and start baking over the Thanksgiving weekend, when many helping hands are gathered together. Even if you wait until next month to get cracking, we’ve got you. The recipes are all reimagined to come together easily and look festive without fancy decoration. All this is thanks to finely ground almond flour.
Let’s take a moment to address concerns about the impact of almond-growing on the environment. Like all agricultural products, the issue of sustainability depends on how and where the food is grown. Though almond trees require an abundance of water, they fall on a spectrum — less than mass-produced animal foods and more than some other fruit-bearing trees — and require only about 20% more than making tofu. Also, it’s important to remember that whole nuts and the flours ground from them are compact sources of energy, and that they’re a great solution for gluten-free cooking and baking.
The three cookie recipes here — almond biscotti, shortcut macarons, and “just-a-bite” of fruitcake — are simple and elegant, perfect for gifting or swapping. One is made from “natural” or skin-on almonds; the other two use ground blanched nuts. Check them all out for your holiday baking plans right now.
The Bob’s Red Mill products we feature on The Bittman Project are usually available in everyday supermarkets and natural food stores. In case you can’t find something, we recommend purchasing online at the Bob’s Red Mill store on Amazon or Vitacost.
All-Almond Biscotti
We know the drill with biscotti: The dough is baked, sliced, and baked again for incredible crunch, long-lasting flavor, and ideal dunking. The surprise with this recipe – besides the fact that it’s gluten-free – is that almond flour delivers all the crunch without giving your jaws a workout. Whether you dip-and-roll (in melted chocolate and chopped almonds) or leave the cookies plain, these are definitely keepers.
Almond “Macarons” with Honey Buttercream
Natural almond flour means the skins are still on the nuts — they’re not blanched first. The resulting texture of the flour is a lot like finely ground almonds – which it is! – making it perfect for macarons. Well, sort of. These shortcut cookies are easier than the French classics, but still sandwich-able with a little honey frosting (or topped with a smear) for a festive Holiday spin or fancy everyday cookie.
Just-a-Bite of Almond Fruitcake
For anyone who has ever said “a little fruitcake goes a long way” — even when it’s spectacular — this recipe will ring your Holiday bell. Just promise you’ll use real dried fruit, not the pre-candied stuff. After baking a quick, gluten-free loaf, all you have to do is bust it up (rewarding for would-be haters!), roll the crumble into balls, and coat them in powdered sugar. Fans won’t be able to eat just one.
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