How to Bake Mouthwatering Apricot Almond Granola Cookies at Home
These Apricot, Almond and Maple Granola Cookies are the perfect healthy snack.
Chewy, crunchy, delicious and full of healthy fats, complex carbs & omegas.
Vegan, wheat free, dairy free and refined sugar free and totally adaptable to your own tastes, you’re going to be obsessed with these!
Ingredients
250g rolled oats
20g pumpkin seeds
20g sesame seeds
130g roasted almonds, chopped
200g dried apricots, chopped
80g maple syrup, or honey
80g peanut butter, sugar free
2 large bananas, mashed
1 teaspoon cinnamon powder
½ teaspoon salt
60g dark melted chocolate, optional
See the full recipe here
You can also find me on
Website:
Facebook:
Instagram:
Giada De Laurentiis' Chewy Almond and Cherry Thumbprint Cookies | Giada Entertains | Food Network
Giada's Chewy Almond and Cherry Thumbprint Cookies will be your new go-to cookies year round!
Subscribe to #discoveryplus to stream more of #GiadaEntertains:
Get the recipe ▶
Subscribe to Food Network ▶
Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chewy Almond and Cherry Thumbprint Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 20 min
Yield: 24 cookies
Ingredients
4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam
Directions
Preheat the oven to 350 degrees F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GiadaDeLaurentiis #GiadaEntertains #FoodNetwork #ChewyAlmondAndCherryThumbprintCookies
Giada De Laurentiis' Chewy Almond and Cherry Thumbprint Cookies | Giada Entertains | Food Network
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Apricot, Almond & Flaxseed Homemade Energy Bars | A Sweet Pea Chef
With these Apricot, Almond & Flaxseed Homemade Energy Bars, you'll always have a tasty, healthy snack to get you through! Sponsored by Bob's Red Mill. RECIPE LINK BELOW...
To get this tasty Apricot Homemade Energy Bar recipe, go to
_
To get my FREE beginner's guide to clean eating, go to
To get my Intro to Clean Eating (Video) Course:
To join my FREE healthy Facebook community to take back your health, go to
Subscribe to this channel for Free! (Get notified when I release a new video!):
1-on-1 Coaching with Lacey:
Cleanish Apparel & Protein:
90-Day The Cleanish Movement Program:
30-Day Healthy Program:
Blog:
Instagram:
Clean Eating Cookbook:
Check out all my video recipes:
Check out my food blog for step-by-step photos and more recipes at
_
SOCIAL MEDIA
Facebook :
Instagram:
Twitter :
Pinterest:
Google Plus:
_
ABOUT A SWEET PEA CHEF
New Episodes Every Week!
A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 260k visitors each month, has had 6+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.
Lacey is trusted for making cooking easy and simple to understand and accomplish. She breaks down recipes and helps people see the basics.
Apricot Almond Butterscotch Cookies
Sometimes you just need a cookie. There doesn’t have to be any rhyme or reason for it, but when that craving calls, it’s best to answer it. Whether it’s a classic chocolate chip cookie, or an over the top creation like these Apricot Almond Butterscotch Cookies from TK member Nancy, just go with it. You will never regret that cookie you ate. Especially this one. I guarantee it.
Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
Background music: We are Perfect -
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: