Leah’s Triple-Almond Biscochos Cookie Recipe

This month’s Community Recipe is Leah’s Triple-Almond Biscochos Cookie recipe.  

Leah’s Triple-Almond Biscochos cookie recipes is an almond-centric adaptation of the biscochos cookie.  
Leah contributed this recipe to the Feeding Women of the Bible, Feeding Ourselves cookbook

Jewish woman smiling

About Leah Koenig

Leah Koenig is a food writer and cookbook author. Her writing has been featured in The New York Times, The Wall Street Journal, Epicurious, Food52, Rachael Ray Everyday, Departures, and Tablet Magazine. Leah lives with her family in Brooklyn, New York and leads cooking demonstrations and classes worldwide.

4 cookbooks

Leah Koenig Cookbooks

Leah is a prolific cookbook author. Here are some of her most popular cookbooks: 

Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen 

The Jewish Cookbook is a 425-recipe trove of traditional and contemporary Jewish recipes from around the world.

About Traditional Biscochos Recipes

Biscochos are a cookie beloved within the Sephardic community. The traditional recipe for biscochos is not vegan.  The recipe includes eggs, vegetable oil, sugar, baking powder, salt and flour. 

Cookies stacked on white marble cutting board

About Leah’s Triple-Almond Biscochos cookie recipe

Leah’s Triple-Almond Biscochos cookie recipes is sweet and naturally gluten-free, oil-free and vegan.  Her recipe calls for chia seeds and instead of normal flour, Leah uses almond flour and almond paste. Her recipe includes just enough (but not too much) sugar and spices.   

ingredients needed for Leah’s Triple-Almond Biscochos Cookie Recipe

Ingredients Needed for Leah’s Triple-Almond Biscochos Cookie recipe

Leah’s Triple-Almond Biscochos cookie recipe calls for the following special ingredients:. 

Chia Seeds:  chia seeds are a low-calorie superfood that contain lots of nutrients and fiber. Here are some high quality white chia seeds that work well Leah’s Triple-Almond Biscochos recipe. 

Almond Flour:  Almond flour is flour made from blanched almonds and is a common gluten free flour replacement.  Here is a superfine kosher pareve almond flour that you can use in this recipe. 

Almond Paste: almond paste is usually made from equal amounts of almond and sugar with a tiny bit of vegetable oil and sometimes eggs and corn syrup. If you are gluten free and are looking for a prepared almond paste, here is a certified gluten-free and kosher certified almond paste that you can use.  If you are vegan, you might want to make your own almond paste to complete this recipe. Here is a recipe you can use to help you – itf seems easy enough, let me know in the comments if you try it!

Almond extract:  Almond extract is a flavor booster. Here is a certified organic almond extract that works for this recipe. 

Book Cover

Feeding Women of the Bible, Feeding Ourselves Cookbook

Leah’s Triple-Almond Biscochos cookie recipe is featured in Feeding Women of the Bible, Feeding Ourselves, a Jewish female community cookbook. If you like this recipe, you will find many many more in the book to enjoy.

Feeding Women of the Bible, Feeding Ourselves cookbook features the short, compelling narratives of 20 female biblical heroines from the Hebrew bible, each paired with two healthy plant-based kosher pareve recipes inspired by the character’s experience.This is a community cookbook by Jewish Food Hero and is the co-creation of 40 Jewish women. The twenty biblical narratives are contributed by Rabbis, Rabbinical students, Jewish teachers and emerging thought leaders. The forty-one plant-based recipes were developed by professional chefs and home cooks who are elementary school students, and great-grandmothers.

Cookies on white marble cutting board

More simple plant-based recipes

This plant-based squash dip would be a delicious spread to serve with this vegan Challah.

This dairy-free tapioca pudding is a delicious Shabbat dessert and kosher-for-Passover dessert.

This plant-based honey cake also makes a good Shabbat dessert especially during the holiday of Rosh Hashanah. This recipe is oil-free and lighter than traditional Jewish honey cakes. This recipe can also be used to make cute honey muffins. Add fresh lemon juice to the recipe to add an extra zing.

If you are looking to make a vegan Kugel, Laura’s recipe is a crowd pleaser.

This plant based stuffed cabbage rolls recipe is a true ashkenazi Jewish comfort food

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Cookies stacked on marble cutting board

Leah’s Triple-Almond Biscochos Cookie Recipe

  • Author: Leah Koenig

Description

Leah’s Triple-Almond Biscochos are sweet and naturally gluten-free, oil-free and vegan.  Her recipe calls for chia seeds and instead of normal flour, Leah uses almond flour and almond paste. Her recipe includes just enough (but not too much) sugar and spices. 


Scale

Ingredients

1 tablespoon chia seeds

3 tablespoons warm water

1 lb (454 g) almond paste

1 ¼ cups (150 g) almond flour

2/3 cup (130 g) plus 1/3 cup (65 g) granulated sugar

½ teaspoon almond extract

¼ teaspoon kosher salt

1 ½ teaspoons ground cinnamon


Instructions

  1. Grind the chia seeds in a spice grinder or coffee grinder until powdery and add to a small bowl. Stir in the warm water and let the mixture sit until it gels, about 5 minutes. 

  2. Preheat the oven to 375F (190C) degrees and line two large, rimmed baking sheets with parchment paper.

  3. Break up the almond paste into small pieces with your fingers and add to the bowl of a stand mixer fitted with a paddle attachment.

  4. Add the almond flour, ⅔ cup sugar, almond extract, salt, and the chia mixture to the stand mixer and beat at low speed until a smooth, pliable dough forms. If the dough seems too dry or isn’t coming together, beat in 1 additional teaspoon of water.

  5. With slightly moist hands, pinch off a walnut-sized piece of dough and roll it into a 6-inch (15 cm) long rope, about ½-inch (12 mm) thick. Repeat with several more pieces of dough. 

  6. Use the tip of a small, sharp knife to score little slashes along the length of one side of the ropes, about ¼-inch (6 mm) apart. 

  7. Form each rope into a ring, gently pressing the ends together to seal and place on the prepared baking sheets. Repeat the process until all of the dough is used.

  8. In a small bowl, stir the remaining ⅓ cup sugar with the cinnamon and lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture. 

  9. Bake, rotating baking sheets once halfway through, until pale golden, 11-13 minutes. (Err on the side of less baked so the cookies remain chewy as they cool.) 

  10. Remove from oven and carefully transfer cookies to wire racks to cool. 

 

 


Notes

Tools:

Stand mixer fitted with a paddle 

Rubber spatula

2 large, rimmed baking sheets

Parchment paper

Measuring spoons

Measuring cups

1 small bowl

 

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