Ground almonds, rolled oats, and whole wheat pastry flour come together in the food processor with a whisper of cinnamon, bound by maple syrup and oil, each cookie finished with a glistening dot of apricot jam.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat oven to 350°F. Line 2 half-sheet trays with parchment paper.
Grind almonds, flour, oats, and cinnamon in food processor to fine meal.
In separate small bowl, whisk together oil, maple syrup, and sea salt. Add liquid to dry mixture in food processor and mix until well combined.
Form cookies using level 1-ounce scoop. Round them into walnut sized balls. Place on sheet and form indentation in middle of cookie using floured ¼ teaspoon measure. Fill indentation with about ½ teaspoon of jam and 15-20 minutes or until golden.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
