What do you do when you find yourself with an extra 20 minutes to spare? Work out? Go for a walk? Scroll Facebook? For me, the obsessive baker, an extra 20 minutes usually results in throwing together the ingredients for a small batch of cookies, devoured that same day, regrettably often in one sitting. The kitchen is my nirvana. Sometimes I wonder why 75% of my home exists. Nestle my bed next to the stove and I could happily reside in my kitchen (it would save on heating bills, too). These simple cookie recipes are usually quick experiments inspired by whatever ingredients I happen to have on hand; nothing serious, nothing special, nothing blog-worthy, just a quick baked-good fix for my ever-present sweet tooth.
The other night, while waiting for Mr. M to arrive for dinner, I found myself with just such a pocket of time. With no dessert planned, and spying a bag of almond meal on the counter, I quickly whipped up these cookies, rationalizing that these humble treats would be better than nothing, even if they weren’t up to my usual baking standards. I was astonished when Mr. M said they were practically “the perfect cookie” – not too sweet, loaded with spices, not overly rich, crispy on the outside with a tender interior. He even claimed they were a contender to my sister’s buttery, crumbly, oatmeal flips, my all-time favorite cookie. High praise, indeed.
An added bonus – the ingredients, on the whole, aren’t overly decadent…no butter, milk, yolk, or flour. In honor of Mr. M, I’m sharing this throw-together recipe that ended up being my first hit of 2022.
Bergziegenkeks (Mountain Goat Cookies)
These spicy cookies are not overly sweet, crispy on the outside with a tender interior, and come together in a jiffy.
- 1 cup almond meal or almond flour*
- ⅓ cup sugar
- 1 large egg white
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- Generous pinch white pepper
- Pinch salt
- Powdered sugar (optional)
- Preheat oven to 350° F. In a medium bowl, combine all ingredients and stir well until fully combined. Measure and roll into 12 equal balls (about 15-16 grams each). Place on a sheet pan lined with parchment or a silicon baking sheet. Slightly flatten each cookie with your fingers.
- Bake for about 1 7 minutes or until tops are firm and a few cookies are just barely browning around the edges. Remove from oven and let cool slightly on the baking sheet. Transfer to a cooling rack and let cool completely. Dust with powdered sugar (if using).
*Typically, almond meal is made from unblanched almonds while almond flour is made from blanched almonds. Either will work in this recipe. If you use almond flour, expect a lighter colored, more delicate looking cookie.