Carmichael Times
Like Us On Facebook Follow Us On Twitter
 
 
Single Again Local Classified Advertising
Pay Legal Ads Online
Messenger Publishing Group
Shop Local Carmichael Rewards Program
Constant Contact
Armor Mini Storage
You Are A Classic
Christmas Treasures Cookies-Bars-Tarts and More

Food & Recipes

Black Forest Cookies—A Twist On A Classic Dessert

Posted: 12/18/2013

Black Forest Cookies
Black Forest Cookies are gluten-, grain- and dairy-free, which makes them a popular treat.

(NAPSI)—Chocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the same flavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats.

This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, "They are something between a macaroon and a brownie made better with ruby-red maraschino cherries."

In fact, maraschino cherries can add color and flavor to a variety of baked goods, so it's wise to keep a jar or two in your pantry for when you're ready to bake.

Black Forest Cookies

2 1/4 cups blanched almond flour*

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon kosher or fine sea salt

1/2 cup vegetable oil

½ cup brown sugar

1 teaspoon vanilla

2 large eggs

3/4 cup semisweet chocolate chips

1 cup maraschino cherries, patted dry and quartered

Preheat oven to 350°. Line two baking sheets with parchment paper.

Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries.

Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling.

Makes 2 1/2 dozen cookies.

*Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2 1/4 cups almond flour.

For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.

Advertisers

left Pause Right
 

 




About The Carmichael Times | Copyright Notice
Carmichael Times| Paul V. Scholl, Publisher
7144 Fair Oaks Blvd., Suite #5| Carmichael, CA 95608 | Telephone: 916-773-1111 | Fax Line 916-773-2999
Email: publisher@MPG8.com | Site Designed and Hosted by TheSiteBarn.com
ISSN#: 1948-1918

Like Us On Facebook Follow Us On Twitter