Raisin-filled Chewy Almond Cookies

The mild sweetness of Gurbandi almonds really comes into its own in this simple but delicious cookie inspired by Italy. Where you would normally use blanched almonds, here you get extra flavor and nutrition from the fine shell of Gurbandi almonds , which originate from central Afghanistan. They have a light color and a special, almost addictive flavor that makes the cookies a little more exciting. Because they are so aromatic, you don't need to use nearly as much sugar and essence as you would otherwise.

Inside is a large, green Kishmish raisin , which becomes soft and jammy during baking. If you want to make them extra pretty, you can also press an almond on top before baking.

This recipe was created by Sarah Owens for Ziba Foods - the original recipe can be found here: https://zibafoods.com/raisin-stuffed-cookies-sarah-owens/

Ingredients:

• 200 g cane sugar (preferably organic)

• 360 g raw Gurbandi almonds from Afghanistan

• ¼ teaspoon fine sea salt

• 105 g egg whites (equivalent to about 3 large eggs)

• 1 teaspoon vanilla extract

• ½ teaspoon almond essence

• 1 teaspoon finely grated organic orange peel

• 30 g greenKishmish raisins from Afghanistan (approx. 34 pcs.)

  • Tip: Use our round Kishmish raisins for an extra crunch in the middle – they have seeds that give a very special texture.

Procedure:

1. Put the sugar in a food processor and blend for about 3 minutes until it is completely fine and powdery.

2. Add Gurbandi almonds and salt, and blend for 3-4 minutes until it turns into a fine almond flour.

3. Add egg whites, vanilla, almond essence and orange zest. Blend until you have a cohesive and slightly sticky dough. Scrape down the edges as you go if necessary.

4. Line two baking sheets with baking paper. Lightly moisten your hands and form the dough into balls of approx. 20-25 g. Press oneKishmish raisin into the centre of each ball and roll it in your hands again to coat the raisin. Place them well spaced on the sheets (at least 5 cm apart).

5. Let the cookies stand at room temperature without covering them – preferably 30-60 minutes.

6. Turn on the oven to 150°C and place a rack in the middle of the oven.

7. Bake one sheet at a time for about 28-30 minutes. Rotate the sheet halfway through to ensure even baking. They are done when the edges start to turn a light golden color.

8. Remove and let cool on a wire rack. Repeat with the next sheet.

Enjoy them right away – or save them for later and share the joy with those you love.