Food from the cookbook Greek Monastery Cookery by Archimandrite Dositheos is sometimes involved, and other times, the recipes are quite simple. When we saw the recipe for fasting cookies that had only 4 ingredients, we had to try it. How could anyone pass up an easy cookie like this? We were not sure what to expect in texture, but, surprisingly, it was a tasty, soft treat with great texture and lingering sweetness. We understand, now, how the monks would make these, eat one, and be satisfied with just one.
The measurements for this recipe are approximate. The directions were given in grams (weight), and we converted the measurements to cups for our own convenience. Therefore, the measurements may not be completely accurate, but they worked out fine.
For this recipe, you will need the following:
3 cups white almonds
1 cup powdered (icing) sugar
3 TBSP honey
1 teaspoon rosewater (can use vanilla, almond extract, ouzo, orange water, or other flavouring)
The directions in the cookbook tell us to mill the almonds. We took that as grind them, and for that, we used a food processor. In fact, we put all the ingredients in the food processor and mixed until they reached "a tight dough," as the book directed. We thought a tight dough meant that we could form a shape with the dough and the shape held. It was not a smooth dough, although we could have blended it more to make it smooth. We like the texture of ground almonds, so we left texture in our dough. The honey, powdered sugar, and water made a nice glue to hold the almond crumbles.
Once the dough is made, make cookie shapes. We chose to make small balls and flatten the balls with fork tines. This is a classic method when making peanut butter cookies. We rolled balls of equal size out of the dough. Place the cookie balls on a paper-lined cookie sheet, allowing a little space for the cookies to spread. Then, press the fork into the top of the cookie. This will flatten the cookie ball into a disc, and will leave the lined imprint of the fork. Doing this gave us nice round cookies.
Bake the cookies in a "moderate temperature oven." We baked at 350º F (about 175º C) until the cookies turned light brown. They baked for approximately 9 minutes at 350º F. When we saw the cookie edges turning brown, we checked the bottom of the cookie. Once we saw a nice, even colour on the bottom of the cookie, and it moved freely across the parchment paper, we knew they were done. There are no raw ingredients to worry about remaining uncooked.
After a moment of cooling the cookies so they are cool enough to touch, but still warm, sprinkle powdered sugar on top of them. We used a sifter to make the coating even and light, covering the top of each cookie with the icing sugar.
Allow the cookies to cool completely before serving. When you sprinkle icing sugar on cookies, you always know when someone takes a cookie before they make it to the table! These are delicious, flavourful, and just sweet enough.
"Run from places of sin as from the plague. For when fruit is not present, we have no frequent desire
to eat it."
St. John of Climacus (From the Ladder of Divine Ascent, Step 3, Section 9)
Source of quote:
St. John of Climacus (From the Ladder of Divine Ascent, Step 3, Section 9)
Source of quote:
No comments:
Post a Comment