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1/2 cup Olivado avocado oil
1/2 cup Suzanne's Specialties Maple Brown Rice Syrup
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
1/2 cup semolina flour
Pinch sea salt
Pinch ground cinnamon
1 teaspoon baking powder
1/4 cup slivered almonds
1/2 cup pine nuts
1/2 cup golden raisins
Directions
Preheat oven to 350 degrees and line 2 baking sheet pans with parchment paper. Combine flours, salt, cinnamon, baking powder in a mixing bowl. Stir in Olivado avocado oil, Suzanne's Specialties maple brown rice syrup and pure vanilla. Once combined, mix in almonds, pine nuts and raisins to form a soft dough.
Drop cookie dough by the heaping teaspoon onto a parchment lined sheet pan (leave space between cookies as they will spread a little; usually 3 across and 4 down on a standard sheet pan). Bake for 18 minutes. Remove the cookies from the oven while they are still soft and transfer to a cooling rack. Cool completely before storing and serving.
Makes 24-30 cookies.
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Print ThisSicilian Fruit and Nut Cookies
These are my husband's favorite cookies. They are my version of a cookie that his Auntie Pina makes for him when we are in Sicily visiting the family.1/2 cup Olivado avocado oil
1/2 cup Suzanne's Specialties Maple Brown Rice Syrup
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
1/2 cup semolina flour
Pinch sea salt
Pinch ground cinnamon
1 teaspoon baking powder
1/4 cup slivered almonds
1/2 cup pine nuts
1/2 cup golden raisins
Directions
Preheat oven to 350 degrees and line 2 baking sheet pans with parchment paper. Combine flours, salt, cinnamon, baking powder in a mixing bowl. Stir in Olivado avocado oil, Suzanne's Specialties maple brown rice syrup and pure vanilla. Once combined, mix in almonds, pine nuts and raisins to form a soft dough.
Drop cookie dough by the heaping teaspoon onto a parchment lined sheet pan (leave space between cookies as they will spread a little; usually 3 across and 4 down on a standard sheet pan). Bake for 18 minutes. Remove the cookies from the oven while they are still soft and transfer to a cooling rack. Cool completely before storing and serving.
Makes 24-30 cookies.
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