An Advent recipe: St. Francis Almond & Spice Cookies

(OSV News) — On St. Francis of Assisi's death bed, he wanted almond cookies from his good friend Lady Jacoba. This recipe uses spices as spices were a luxury item and Lady Jacoba would’ve gladly used any for her dear friend Francis.

Outside of the Christmas holidays (St. Francis is attributed for creating the first Nativity scene), a few suggested dates for baking these cookies are April 16 (Franciscan order founded), July 16 (his canonization), Sept. 17 (when he received the Stigmata) and Oct. 4 (his Feast Day). 

– Brother Andrew Corriente is a Capuchin Franciscan friar in formation for the priesthood. He is the winner of the fifth season of ABC’s “The Great American Baking Show: Holiday Edition.”

Ingredients

• 1 cup (100 grams) sliced almonds
• 2 1/2 cup (270 grams) super fine almond flour
• 1/2 cup (110 grams) unsalted butter
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• Zest of 1/2 an orange or zest of 1 lemon
• 1 cup (200 grams) sugar
• 2 tsp baking powder
• 1 tsp cornstarch
• 3/4 tsp fine sea salt
• 2 eggs (cold)
• 1 tsp almond extract

Method

Preheat oven to 400°F. Toast almonds on a baking sheet at 400°F for about 5 to 7 minutes until fragrant and deep brown, then set aside and reduce temperature to 350°F.
While that’s in the oven, toast almond flour in a skillet without stirring over medium or medium high heat until the bottom is brown and fragrant. Stir the flour and let sit until the bottom browns again, then remove from heat and pour the flour into another bowl.

Add butter, cinnamon cloves and zest to the already hot skillet. Let the residual heat melt the butter; put skillet on low heat if it takes too long. Once melted set aside.
In a separate bowl, whisk the sugar, baking powder, corn starch and sea salt together, then add toasted almond flour and stir together.

Whisk the eggs and almond extract together in a separate bowl and then add to the melted butter mixture. Combine both the butter mixture and the dry mixture together with a whisk. Add toasted almonds and mix using a spoon or a flexible spatula.

Spoon about 1 1/2 tbs or use a small cookie scoop on a baking sheet lined with parchment and flatten cookies gently with fingertips, adding three almonds for the Trinity.
Bake at 350°F for about 15 minutes until edges are set and lightly browned. When finished, cool on trays for five minutes then transfer to a wire rack to cool completely. Optional, sprinkle with powdered sugar for a snowy finish.