A couple days ago, I received a cookbook in the mail that I’d won on Dawn’s blog, vanilla sugar. (Thanks, Dawn!) The cookbook is a new one from another food blogger, Jenny Flake from Picky Palate. I’ve been reading Jenny’s blog just as long as any other—over five years! I’ve always been a fan of hers as she spent time competing on different challenges on Food Network and creating lots of delicious recipes for her blog. Her new book is aptly named The Picky Palate Cookbook. It’s full of lots of great recipes for the pickiest eaters in your family. She has three boys and I have four. We have plenty in common, especially with the picky eaters part!
After Dawn told me I won Jenny’s book, I remembered that a year or so ago I’d seen some cookies she posted on her blog and wanted to make them. The cookies have almond paste in them. I had actually bought some almond paste a few months ago when I saw it in the baking aisle and remembered I wanted to make Jenny’s cookies. They are full of almond paste and sliced almonds. I think they’d be good with some added almond extract, too. I JUST thought of that. I made the cookies a couple days before the book arrived. I really liked them and so did the boys!
You should get Jenny’s book, The Picky Palate Cookbook as it is full of easy meals and desserts to make for your family. I was so happy to see when I got the book that it has the recipe for the Almond Lovers' Chocolate Chip Cookies in it! I’ve provided you the link here, as the recipe is also on her blog. Check it out. I’m leaving you the recipe here as I made them, because I did made some adjustments for high altitude baking, which include less sugars and an adjustment in leaveners as well as more flour.
Almond Lovers’ Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Jenny at Picky Palate
1 cup unsalted butter, softened
10 tablespoons (125 grams) granulated sugar
10 tablespoons (137.5 grams) light brown sugar
3 ounces almond paste (like Odense Pure Almond Paste brand)
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoons almond extract (optional)
3 cups (360 grams) all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
1/2 cup sliced almonds, toasted
Preheat oven to 375 degrees F. (Picky Palate recipe is 350 degrees F) Line two baking sheets with parchment paper.
Cream together the butter and sugars until light and fluffy. Add the almond paste in crumbled pieces until all combined. Scrape sides of bowl. Add the eggs, vanilla and almond extract (if using) until all combined. Scrape sides of bowl again. In a separate bowl, combine the flour, baking soda, baking powder and salt and whisk together to sift. Add the dry ingredients to the creamed mixture, then the chocolate chips and almond. Mix just until combined. Scoop cookie dough onto baking sheets spacing them about 2 inches apart. Bake for about 12 minutes. Let cool on baking sheets for about 5 minutes then transfer them to a wire rack to cool completely.
I’m excited to try other dishes from Jenny’s cookbook.