Sometimes a girl has to just let loose and break a few rules.
I spend the majority of my days in the kitchen developing recipes thinking sternly - NO grains, No eggs, No Starch, No Milk. No Sugar.. and on and on and on. I actually love doing this- as I thrive on a good challenge. BUT Sometimes, I just want to to say EFF it and throw wild ideas into my mixing bowl without constraint to see what outrageous thing I can create.
Today for the first time you are witnessing a moment of I, Brittany Angell letting loose. I love color, I love unique things, I love most of all being creative. I was an art major, a degree I didn't think would follow me into my food career. But here I am- attempting to paint with color and frosting. It makes me really happy inside.
So this recipe.. well. Think of it like this: A soft waffle and a sugar cookie just got smooshed together. The texture of these cookies is literally an exact hybrid of the two. And yes, that was exactly the texture I wanted. Odd? Maybe a little. But delicious.. OH YES! On one hand they taste like a pizelle cookie, on another like a sugar cookie, but then you will get this awesome hint of waffle. I mean golly.. just get ready to enjoy them.
Eat em hot or cold or however you want! Spoon ice cream on top, slather them with glaze, poor a bucket of sprinkles on. Do whatever you want. Just make sure to have fun.
- 2 cups blanched almond flour
- 1/3 cup + 2 Tbs Starch (Tapioca, Arrowroot, Potato or Cornstarch)
- 1/3 cup granulated sugar (ie. organic cane, coconut palm. sucanat)
- 1/4 Tsp Baking Powder
- 1 Tsp. Vanilla Extract
- Pinch Salt
- 1 large egg + 1 egg white.
- 2 Tsp. Oil or Melted Butter
- 1 /2 Cups Berries of choice (fresh or frozen)
- 3 Tbs Water
- 2 Tbs Sugar (any variety)
- 1 Tsp. Vanilla Extract OR Lemon Juice
- 1 1/2 Tsp Starch (Tapioca, Arrowroot, Potato or Cornstarch)
- Powdered sugar to thicken. To make your own powdered sugar out of ANY variety of sugar simply place the granulated sugar of your choice into a powerful blender or coffee grinder. Blitz until powdery. Add a pinch of starch and you are good to go.
- Make the glaze: In a sauce pan heat the glaze ingredients until thickened. Using a fork or mashing device crush the berries (OR place into a small food processor to create a puree.) Allow the glaze to cool and then add powdered sugar to thicken it as much as you want. Set aside.
- In a bowl combine all of the dough ingredients- stir and then kneed with your hands until it comes together into a ball of dough.
- lightly oil and heat up a waffle maker.
- Coat a sheet of parchment paper with starch and place the dough into the parchment. Dust with as much starch as you need to prevent sticking.
- Roll the dough out as you would for cut out sugar cookies- leaving it about 1/2 inch thick. Cut the dough into a square or circle the size of 1 waffle. Cut the remaining dough in the same fashion.
- Place the cut pieces of dough into the waffle iron and seal shut. Cook in the iron 1-3 minutes. (1 minute for a softer cookie, 3 minutes for a crisper firm cookie). Re-oil the waffle iron and continue until all the dough has been cooked.
- Drizzle the waffle cookies with prepared glaze and EAT.
I have a belgian waffle maker and therefore ended up with about 8 big cookies. Your yield will depend on the size of your waffle maker.