This is my favorite time of the year, it’s festive and everyone is in holiday mode but for me, I honestly like the peace, quiet and the much needed time to introspect. Its been over a year since I started blogging, even though the posts haven’t been consistent, this is still a big part of me. I’ve been thinking more about the focus of upcoming posts, apart from recipes and some health driven posts, it’s going to be based on spices…so 2017 is going to be Spice Year in the blog space. The intent is to read and learn about the nuances of blending spices and then use the blends in recipes.
I created my first blend – Star Anise + Cardamom + Fennel
These were individually roasted and then ground together, the key however is to get the proportions right. It’s important to understand their potency and flavor in order to make a good blend, coming from India and the experience of being around my mother while she cooked helped me in this aspect.
Both fennel and star anise have notes of licorice, fennel has a stronger flavor and aroma. But with star anise, a little goes a long way hence the importance of getting the proportions right. Cardamom (an all time favorite!) has a complex rich flavor and is used in both sweet and savory dishes. These spices when combined together create a fresh fusion that can be used in so many innovative ways.
I first used the blend to bake these scrumptious christmas cookies, they are gluten free and use almond flour as the base ingredient. Most of my baked recipes use blanched almond flour and not almond meal.
I made just enough of the spice blend for this recipe, I know its not always practical but there’s nothing as good as a freshly roasted and ground blend. The dry ingredients used are almond flour, baking soda, sea salt and the spice blend.
The wet ingredients include coconut oil, coconut sugar and an egg.
Then combine the wet and dry ingredients to make the cookie dough.
I made a log using the dough and cut it into equal portions.
Place them on a baking sheet lined with parchment paper or silicone mats. I’m loving these mats with measurements and circles (helps my OCD 
) and they are so easy to clean!
Bake at 350F for ten minutes and done!
I topped these with melted dark chocolate and chopped pistachios. The texture of the cookies is chewy and the pistachios add the crunch in every bite you eat.
- 1 Star Anise
- 1 Tbsp Fennel
- 2-3 Pods of Green Cardamom
- 2 1/2 Cups Almond flour
- 1/2 Tsp Sea salt
- 1/2 Tsp Baking soda
- 1/2 Cup Coconut oil (room temperature)
- 1/2 Cup Coconut sugar or palm shortening
- 1 Large egg (room temperature)
- 1 Tbsp Dark Chocolate Chips
- 1 Tsp Palm Shortening
- 2 Tbsp Chopped Pistachios
- Pre-heat the over to 350F
- Line a baking sheet with parchment paper or a silicone mat.
- Dry roast each spice separately on low heat and grind to a fine powder.
- Mix all the dry ingredients and add the spice blend.
- Mix all the wet ingredients.
- Add dry ingredients to wet ingredients to make a dough.
- Make a log and cut into equal portions (about 1/2 inch).
- Place each section on the matt and press lightly to flatten.
- Bake for 8-10 minutes. Allow to cool for 30 minutes before transferring cookies from the sheet to a cooling rack.
- Melt the dark chocolate chips and shortening on very low heat and keep stirring. Once its melted, top the cookies with the melted chocolate and the pistachios.
- Keep the baking sheet in the freezer for about 10 minutes.
- Transfer the cookies in to a storage container.
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