Almond Flour Persimmon Cookie Recipes

PERSIMMON ALMOND COOKIES

Steps:

• In a small skillet heat the butter over medium heat and cook for 5-8 minutes until the butter starts to brown and smells nutty, then set aside to cool.
• In a large mixing bowl, stir together almond meal, almonds, persimmons, baking powder, salt, and sugar.
• Lightly beat the egg, pour in the cooled brown butter and vanilla and then add the dry ingredients and mix until just combined.
• Chill in the fridge for at least 30 minutes.
• Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls, place on a baking sheet about 1½ inches apart. Press down lightly to flatten a bit.
• Bake for 9-12 minutes until the edges start to brown. Let cool slightly before serving.

PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.