ThermoHubby John and Madame ThermoStar make a really good team, I have to say. John comes up with the ideas and I make them happen – however simple or complicated they are 😉 Recently for an eight-course wine tasting fundraising dinner for Tongham Village Hall, ThermoHubby John’s ideas to make a simple, make-ahead menu for 70 people resulted in four solid days of chopping and grating and grinding and sautéing and cooking with my two Thermomixes – not quite the simple menu he had planned, but I managed to pull it off!
John’s latest idea to pair with some luscious wines for a Tongham Tasters’ wine tasting resulted from a Raw Food Thermomix demonstration I did and John’s online research into wine and food pairings. He read something about apples and almonds and wine and guess what – since I had made some amazing almond butter in my Thermomix and had a peanut butter cookie recipe to hand, we decided to combine the two – or three – into Almond Butter and Apple Cookies.
The result combines the natural goodness of almonds and apples and all they have to offer us in terms of taste and healthy eating. They are simply delicious and I am delighted to offer the recipe to you here. But beware, the raw cookie dough is devilishly tasty and if you’re like me, you won’t have as many finished cookies as you had planned on!
ThermoHubby John’s Almond Butter and Apple Cookies
Recipe adapted from the Peanut Butter Cookies recipe by UK Thermomix Director Janie Turner. It’s so fast and easy to make nut butters in your Thermomix, you can use homemade peanut butter, cashew nut butter or almond butter – or any other nut butter you make – to create delicious variations. Makes approximately 3 dozen cookies.
2 small or 1 large apple, cored and quartered
a squeeze of lemon juice
130 g almonds (or peanuts, or cashews or hazelnuts…)
130 g plain flour
½ bicarbonate of soda/baking soda
¼ tsp. salt
120 g soft butter
95 g soft brown sugar
100 g granulated sugar
1 Tbsp water
½ tsp. almond extract (use vanilla extract for other nut butters)
- Roughly chop apple(s) with a squeeze of lemon juice (to keep them from turning brown) 2 – 4 seconds/Speed 4. Set aside.
- Make your almond butter as per page 11 of Fast and Easy Cooking: Grind 130 g almonds at Speed 10 until fine (you’ll hear it). Blend at Speed 8 until it becomes a paste.
- Weigh and add all ingredients EXCEPT THE APPLES to your TM bowl. Mix 30 seconds/Speed 4.
- Scrape down the sides of the TM bowl with the spatula. Add reserved apples and Mix 10 seconds/Speed 4/Reverse Blade Direction. Drop in lumps the size of walnuts onto a greased or lined baking tray. Be careful, they spread!
- Bake at 170° C/150° C fan/325° F/Gas mark 3 ½ for 13 to 15 minutes. Cool on a wire rack.
Bon appétit !