The Vegan Chef "Eating a vegan diet doesn't have to be boring. In fact, there is no reason why it shouldn't be the most exciting way to eat. Fresh plant-based foods, organically grown and naturally prepared, are among nature's most healthful and delicious gifts." -- Chef Beverly Lynn Bennett

Reprinted with permission from Chef Beverly Lynn Bennett, The Vegan Chef.

Dutch Almond-Spice Cookies
Yield: 36-40 cookies

Ingredients

• 1/4 cup whole almonds
• 1 1/3 cups unbleached flour
• 1 1/2 t. cinnamon
• 1/2 t. ground cloves
• 1/4 t. nutmeg
• 1/4 t. baking powder
• pinch of salt
• 2/3 cup Sucanat
• 1/2 cup Spectrum Spread non-hydrogenated margarine
• 1 T. rum or apple juice
• 1/3 cup sliced almonds, roughly chopped

Directions

In a blender or food processor, place the almonds and process to a fine powder. Transfer the ground almonds to a bowl. Add the flour, cinnamon, cloves, nutmeg, baking powder, and salt, and stir well to combine. In another bowl, place the Sucanat and Spectrum Spread, and beat vigorously with a whisk until light and fluffy. Add half of the dry ingredients to the wet ingredients, stirring well to combine, then add the rum and remaining dry ingredients, and fold well to form a soft dough.

Transfer the dough to a lightly floured work surface and roll out to 1/4-inch thick. Use a knife to cut into 2-inch squares or cut into shapes using 2-inch cookie cutters. Transfer the cut cookies to a non-stick cookie sheet, spacing them 1 inch apart.

Bake at 325 degrees for 15-20 minutes or until lightly browned and firm to the touch. Allow the cookies to cool for several minutes on the cookie sheets before transferring them to a rack to cool. Repeat baking procedure for the remaining cookie dough. When the cookies have cooled completely, store them in an airtight container.

*These cookies are most commonly cut with a windmill-shaped cookie cutter.