If you like marzipan and chewy stuff, you should give these babies a try.
They have just a hint of sweetness, which allows for some extra jam to be sandwiched between a couple of them. Or even chocolate ganache, in case of emotional or time-of-the-month emergency.
For some reason, they also happen to have a flavor reminiscent of raspberries.
Couple of notes:
• If your quince jam is a bit on the thick side, add an extra tablespoon (15 ml) of nondairy milk to the batter.
• Grinding your own almonds is best: don’t worry that it will probably refuse to become quite as fine a meal as when it is purchased at the store.
Almond Quince Chewies:
1/4 cup (80 g) quince jam
2 tablespoons (30 ml) canola oil
1/2 cup (48 g) ground toasted almonds
2 tablespoons (24 g) raw sugar
1/2 teaspoon pure almond extract
1/4 teaspoon fine sea salt
1 tablespoon (15 ml) almond or other nondairy milk
1 cup (120 g) light spelt flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Preheat oven to 350°F (180°C, or gas mark 4). Line one cookie sheet with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream jam, oil, almonds, sugar, extract, salt, and milk.
Sift flour, baking powder, and baking soda over wet ingredients, and mix in. The dough will be sticky.
Scoop up about 1 tablespoon worth of dough onto the prepared cookie sheet, for a total of 12 cookies.
Using slightly dampened fingers or the back of a measuring cup, flatten the cookies a little, as they won’t spread much while baking.
Bake for 10-12 minutes, until the cookie is firm and has a light golden color at the bottom.
Leave the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Yield: 12 cookies, 6 sandwiches if you decide to make them that way