MEXICAN WEDDING COOKIES

Mexican wedding cakes or cookies are one of Mexico’s famous baked goods..Here is my Noble version. I love them and this was one of my most shared recipes (289 times) on my Facebook page because they are so simple to make, comforting and a crowd pleaser. One of those recipes that can’t go wrong. You can adapt them and make them as you can see: vegan and gluten free also.

Feel free to swap the pecans for walnuts or almonds. You can experiment adding spices or orange or lemon zest as well. I would love to hear about your baking and how you like this recipe. Please share your ideas or questions in the comments (below recipe).

4.0 from 1 reviews
MEXICAN WEDDING COOKIES
 
Author:
Serves: 60
Ingredients
  • 200 gr European style unsalted butter such as Plugra, President, Kerry Gold or any grass fed butter (you can also use a vegan butter option)
  • 100 gr Swerve Sweetener Confectioner’s Style Sugar (this is my healthy sweetener of choice, please read about it on the FAQ)
  • 2 teaspoons/ 10 gr vanilla (you can also use a vanilla bean or vanilla powder / use 1 teaspoon or 1 vanilla bean scrape the seeds)
  • 300 gr whole spelt flour (for the gluten free option use any good GF flour such as Bobs Red Mill 1:1 or gluten free flour of choice
  • ¼ teaspoon/ 1 gr fine sea salt
  • 130 gr finely chopped pecans/ you can process in a food processor or Thermomix (it should not be ground fine)
  • To decorate: Swerve Sweetener Confectioner’s Style Sugar about 2 cups
Method
  1. Line 2 half sheet baking pans with Silpats. Preheat oven to 340 F.
  2. In a Kitchen Aid mixer with a paddle attachment cream butter and sweetener with vanilla and salt until blended and soft.
  3. Add the pecans, flour and mix until combined and an even dough is formed. With your hands shape cookies into balls of aprox 10 -11 gr each.
  4. Place on baking tray leaving enough space. Note: cookies made with certain gf flours might spread a bit more.
  5. Bake until barely very lightly golden.
  6. Remove from oven, let cool completely. Put cookies onto a tray with paper towels, to drain excess fat.
  7. Put cookies on a bowl with Swerve Sweetener Confectioner’s Style Sugar and coat evenly.
  8. Store cookies in a cookie jar or cookie tin or plastic containers (I recycle my pre washed salad containers, these are excellent storage containers for baked goods).

 

[social_warfare buttons=”Facebook, Twitter, LinkedIn, Pinterest, Total”]

THE BEST VEGAN BROWNIES

I am a brownie fan all the way. I grew up baking all the cookies and bars from my Mom’s battered Joy of Cooking when I was seven. Brownies have really fascinated me ever since. Oh the chemistry of baking! And what a pleasure for an alchemist like me. The role of ingredients has always been connected to my love for exploring and my detective strike (my Mom used to say I was Sherlock Holmes because I found out everything). I found this recipe online (I apologize as I cannot recall the author and I looked all over). Pistachios are my Lebanese background touch.

Being on a gluten free diet has really helped me explore new options and open new paths as adversity always does. The main thing about brownies is this: they must be chewy not like fudge, not insanely chocolaty and by no means cakey!!! And chewy they are. And yes they do need the maple syrup, I have tried everything else and it just does not do it. A note: maple syrup is a great baking sweetener and better than sugar but still high in fructose, so eat sparingly and if you are diabetic or hypoglycemic please take note: and eat a small piece and really watch what you eat every day. I can enjoy a small piece once in a while after lunch when I want a special treat but do this responsibly. And like Tony Robbins says its what you do on regular basis that counts.

PISTACHIO BROWNIES
 
Author:
Serves: 9
Ingredients
  • ¾ cup Gluten Free oat flour such as Bobs Red Mill/ you can also put gluten free oats into a Vitamix and blend very well until you have a fine flour (72 gr)
  • ½ cup raw cacao or cocoa (If you use cacao it’s healthier, cocoa gives a darker color) 43 gr
  • 3 Tablespoons tapioca starch (In the US its the same: I use Bobs Red Mill) 24 gr
  • ½ or 2 gr  teaspoon fine sea salt or Maldon Salt (my favorite!!)
  • ½ Cup 70 % chocolate cut into pieces such as Valhrona or Guittard or Cacao Barry (80 gr)
  • 1 Cup maple syrup grade A
  • ¾ cup coconut butter not coconut oil (believe me I tried it and it gets way too oily) I use creamed coconut by Let’s Do Organic which you can find on Amazon, Central Market, Whole Foods/ it is exactly 1 package 200 gr/ put 30 seconds in microwave then really mix well
  • ¼ cup + 2 tablespoons toasted or normal almond butter/ 98 gr (make sure it is fluid not too thick)
  • 7 Gr Vanilla extract
  • ⅓ cup unsalted pistachios chopped or pecans or hazelnuts
  • Maldon salt to sprinkle on top/ about ½ teaspoon/ optional
Method
  1. Grease and line the bottom of a 9" brownie pan with parchment paper.
  2. Preheat oven to 350 F.  Sift oat flour, salt, cacao and tapioca.
  3. In another bowl: mix coconut butter, almond butter, maple syrup and vanilla. Add dry ingredients to wet, stir to combine with a whisk by hand. Fold in chocolate and pour batter into prepared pan. Add pistachios on top and sprinkle Maldon Salt.
  4. Bake for approximately 25 mins until toothpick comes out with fairly moist consistent crumb, but not wet. It will set as it cools.
  5. Remove and cool for at least 4 hrs cut into 9 pieces. Whatever you do don’t cut too soon these really need to rest and the texture matures.
Notes
Don’t use a higher percentage chocolate as they will get too dense. Brownies keep for approximately 3 days in perfect conditions/ store in a recycled store bought salad container. Don’t refrigerate, but you can freeze them.

 

[social_warfare buttons=”Facebook, Twitter, LinkedIn, Pinterest, Total”]

MY SIGNATURE NOBLE SPICY DOUBLE CHOCOLATE COOKIES

This recipe is adapted from Elana’s Pantry first cook book, which I love. 

These cookies may sweep you off your feet, literally. As you can see I am a fan of chocolate and chile too. Strong and bold flavors are my cup of tea. Part of my Lebanese and Mexican heritage.

This is when I discovered that umami needs to be present in my pastries. I don’t like anything plain or what I call very simple flavors that are sugar coated which is a huge problem in most bakeries. Sugar can kill flavors and does not let the real ingredients shine through. On our last visit to Huckleberry in LA I realized that as much as I wanted to love the bakery (in essence I do) everything had a sugar crust that killed the individual elements of their baked goods. Sad story.

Luckily I grew up with chile, spice, bold Lebanese flavors, acid notes from labne and sumac and eating chamoy so it is in my blood and veins to create a savory sweet experience that satisfies every inch of your palate.

These cookies also became viral with my online classes that started my Noble Baking concept. Thousands of people have made them and sell them all over the world.

MY SIGNATURE NOBLE SPICY DOUBLE CHOCOLATE COOKIES
 
Author:
Serves: 18
Ingredients
  • 2 ¾ cups (344 grams) blanched almond flour such as Honeyville  or HEB (note: to measure almond flour: please spoon and compact the almond flour lightly)
  • ½ cup (42 gr) raw cacao such as Terrasoul or cocoa (cacao is healthier)
  • ½ teaspoon (2 grams) baking soda (at high altitude use ¼ teaspoon or 1 gr)
  • ½ teaspoon (2 teaspoons) Himalayan or fine sea salt
  • 1 tablespoon (12 gr) vanilla extract or paste such as Nielsen Massey
  • ½ cup coconut oil melted
  • ½ cup grade A maple syrup
  • ½ cup chocolate chunks or callets 70 % - 85 % such as Valhrona, Guittard, Cacao Barry
  • 1 tablespoon or more to taste: dried jalapeño (not ground) such as Penzeys Spices
  • Maldon salt to sprinkle on top before baking
Method
  1. Preheat convection oven to 330 F regular oven 340 F. Prepare 2 baking trays with Silpat. I love perforated trays as they also work as cooling racks and they fit into a rack perfectly.
  2. In a large bowl, mix almond flour, baking soda, sea, salt. Add vanilla, oil and maple syrup.
  3. Add chocolate and jalapeño, mix well.
  4. Shape cookies with a medium scoop #24, put onto the prepared trays with enough room as they do expand. Flatten cookies lightly with your hands. Bake in pre heated oven until crisp on the sides and soft in the middle.
  5. Cookies will continue to bake as they cool on the tray. Let cool completely on baking tray before removing with a spatula.
  6. Cool on perforated baking trays or cooling racks.
  7. Store in individual cellophane bags or in plastic domes, they don’t keep well in Tupperware or plastic containers (they become soft and moist).
  8. Cookies keep for 3 days in optimal conditions.
Notes
You can of course eliminate the jalapeño and perhaps just add Jamaica (hibiscus) salt on top. Or feel free to experiment. These cookies became the inspiration behind a great vegan brownie one of my students made. I will add the recipe soon.

 

[social_warfare buttons=”Facebook, Twitter, LinkedIn, Pinterest, Total”]

VEGAN BLUEBERRY (OR RASPBERRY) MUFFINS WITH OAT AND ALMOND CRUMBLE

If you are like me, I am sure you crave a blueberry breakfast muffin, and this oat and almond crumble really makes it even more spectacular. I am all for texture and simplicity. These muffins are truly my dream come true because the seasonal fruit you use will really pop the flavors, and you can really add any enhancements like lemon, orange zest, spices, or herbs to pair with the flavor. How about: raspberry, strawberry and basil? Or rhubarb, strawberry and lemon thyme? Put on your creativity cap on and experiment with seasonal produce, or just go to your local farmer’s Market and let the fruit inspire you. We have great Farmer’s Markets here in Austin and I love visiting them to experience the seasonal changes and sprout new ideas those visits.

This recipe has two backgrounds: 1. The batter is adapted from a recipe from Baby Cakes NYC Erin McKenna’s first book which I made every recipe from literally 2. The topping/ crumble is an idea I “stole” (as in Steal like an Artist/ Austin Kleon’s book) from Panadera Rosetta in Mexico City. As a special plus: this recipe makes a very good pound cake as well with or without the crumble.

 

VEGAN BLUEBERRY (OR RASPBERRY) MUFFINS WITH OAT AND ALMOND CRUMBLE
 
Author:
Serves: 12
Ingredients
  • 2 ¼ cups whole spelt flour/ 315 gr
  • 2 teaspoons baking powder/ 8 gr/ at high altitude use 1 teaspoon
  • 1 teaspoon baking soda/ at high altitude use half
  • 1 teaspoon salt/ 4 gr
  • ⅔ cup maple syrup or brown rice syrup (I prefer baking with maple syrup as it works best, however brown rice syrup is healthier and lower in fructose, if you use it warm it up so it's easier to work with and note that is only sweetens 75 % whereas sugar sweetens 100 %)
  • ⅔ cup almond milk
  • ¾ cup coconut oil melted
  • 1 tablespoon lemon zest (or orange zest, or any herb or spice / just change amounts accordingly)
  • 2 teaspoons vanilla extract/ 10 gr
  • 1 cup fresh blueberries or black berries or raspberries (or mango, or a mixture of strawberries and chopped rhubarb or nectarines) or a combination of berries
Oat and almond crumble topping:
  • ⅓ cup slivered almonds
  • ⅓ cup oats
  • ½ teaspoon cinnamon (my favorite is Ceylon cinnamon)
  • pinch of Maldon salt
  • ⅛ cup maple syrup or brown rice syrup (brown rice syrup is thicker and less sweet)
  • 1 tablespoon coconut oil
Method
  1. Pre-heat convection oven  to 350°F
  2. Line standard 12-cup muffin tin with liners.
  3. In medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In another bowl combine oil, maple syrup, almond milk, vanilla and lemon zest.
  5. Mix the dry ingredients into wet ingredients; mix until smooth.
  6. Gently fold in blueberries until evenly distributed throughout the batter.
  7. Using a 2 ounce scoop (I use a #16) portion out batter and fill muffins ¾ and distribute evenly into the prepared pan. Sprinkle the oat and almond crumble on top.
  8. Bake on center rack for 22 minutes approx. (depending on your oven and pan), rotating the muffin tin 180 degrees after 15 minutes.
  9. Remove muffins from oven when cake tester inserted into middle of muffin comes out clean.
  10. Let muffins stand in tin until cool enough to touch, and then transfer to a wire rack to cool completely.
  11. Store in airtight container at room temp for up to 2 days max. I prefer them the day they are made.
CRUMBLE TOPPING:
  1. Mix all ingredients in a bowl until combined.
Notes
Buy seasonal fruit when it is in peak season and make your own IQF: Individually Quick Frozen fruit: wash (I don't wash berries) if needed dry, chop or use whole and put on a baking tray in the freezer and freeze until solid then put into ziplock bags this makes a much better quality fruit than the frozen fruit we buy at the grocery stores.

 

[social_warfare buttons=”Facebook, Twitter, LinkedIn, Pinterest, Total”]

I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.