This recipe for almond and lemon holiday cookies is a new one in my cookie repertoire but I’ve made it several times and every time they have vanished in a matter of hours. I must confess I hadn’t even seen or heard about these incredibly delicious cookies until a few months ago when I first tasted them at a friend’s house.
The cookies were lacy, crisp and crunchy on the outside and soft and gooey on the inside. What makes the recipe for these lemon-scented almond cookies even more special is that they are made with only four ingredients and are both gluten-free and dairy-free. This makes them perfect for holiday entertainment when people with food intolerances are more likely to be around.
My friend Sima Morshed who gave me the recipe is from Kerman, one of the Iranian cities famous for it’s very fine sweets. She had written the recipe in her neat and beautiful Persian handwriting on the yellowed pages of an old, well-used recipe book. It came from one of her Kermani relatives who is a wonderful baker, she said.
Sima’s little notebook held a treasure of family recipes handed down for generations. I was a very lucky girl to get one of the recipes in her notebook, probably one of its most unique. I searched in my cookbooks and on the net but couldn’t find none similar to her recipe.
Kerman (Carmania of ancient historians) is a city on the edge of a huge desert with fabulous architecture and a very long tradition in making sweets. Karnameh, a Persian cookbook written in late sixteenth century, has a very curious baklava recipe called Kerman baklava that uses lentils in the place of nuts.
The city has a beautiful covered bazaar where exotic spices and spice blends, gorgeous Persian carpets, handmade copper pots and pans and delicious sweets are sold in tiny shops. If you have a Persian carpet under your feet there’s a big chance it came from one of the dimly lit small shops in that bazaar where piles of carpets are as high as the ceiling.
Beside baklava Kerman is also famous for a very tasty, subtly spiced date-filled hand pie called kolompeh. My blogger friend Fariba from zozobaking.com is a master kolompeh maker. Her gorgeous cookies, shaped by hand and stamped with hand-carved traditional wooden stamps made in Kerman, look almost too good to eat.
Sima’s almond and lemon cookies take only minutes to prepare. I was surprised to hear that she puts the ingredients in a bowl and mixes them with a spoon. No beating or kneading at all! One needs to be careful with the oven temperature though. These cookies need to bake at higher temperature for a few minutes to set and then at lower temperature to allow the egg whites to dry.
These cookies will be very soft when they get out of the oven. You must allow them to cool perfectly before peeling them off the non-stick baking sheet. Don’t panic if they spread. While they are still warm you can gently pull them to shape with the help of two dinner knives. The outside will be golden brown and crispy but the centre will remain chewy and gooey which makes the cookies even more moreish.
There are always many ways to use the extra yolks. I used the yolks to make my own heirloom walnut cookies (shirni gerdoui) which are gluten-free and dairy-free like Sima’s cookies except that they are made with yolks rather than whites of eggs. The recipe for the walnut cookies has come down in my family for generations too. Hopefully I will share it with you soon.
Sima’s recipe called for flaked almonds only. The last time I made these I didn’t have enough flaked almonds so I used a few tablespoons of almond flour (ground almonds). This helped the cookies to keep their shape much better and they didn’t spread on the sheet at all. The flavour remained the same but the cookies weren’t as lacy as the ones made without almond flour. I like it both ways. Add a little almond flour (a couple of tablespoons) to your mix if you want them to stay rounded.
Depending on how big or small you make your cookies this recipe will yield about four dozen cookies.
I’m really excited about this Persian-inspired bundt meatloaf recipe. I came up with the idea of making this dish last night and was lucky to have all the ingredients at home. I was a bit anxious about the way it was going to turn out. It would be a waste of time if it didn’t come out in one piece. It did come out in perfect shape and it was incredibly moist and scrumptious too.
There’s good reason for making food with a touch of glamour now. Many of us will be celebrating two occasions next week. There’s Christmas obviously, and Yalda, the ancient festival of Winter Solstice that Iranians celebrate on the evening of December 21st. Two celebrations in one week. Good to beat winter gloom, right? Food will be the centre of both occasions and what’s better than sharing food with loved ones in a festive environment?
We celebrate Yalda with company, food and drinks, candles, games and poetry. Pomegranates and watermelons are Yalda staples. I guess it’s because of the red colour of these fruits. Red is associated with fire and therefore with the sun and light. Yalda, the longest night of the year, is the night that the Sun goes to battle with the powers of darkness. It will win some ground on the first day of winter and gradually bring about more light and longer days and lead to the complete rebirth of nature on the day of the Spring Equinox (which we also celebrate, as our New Year).
Symbolism plays a huge role in the types of food eaten during Persian festivals. The food of New Year (Nowrouz) is usually green, like green rice, and there are plenty of growth and rebirth symbols around in the Nowrouz decorations too. According to some theories Christmas is related to ancient Winter Solstice festivals of the pagans and Mithras, the Sun God of the Romans. Whatever the origins of Christmas, it’s a great time to celebrate and be merry!
Back to my meatloaf: I make meatloaf only once in a while and try to make it a bit different every time but I had never made one with pomegranate sauce. This was my first time and I’m so glad I acted on what at first seemed like one of those crazy ideas that spring up to mind when one is too tired of doing the same things over and over again.
Inspiration for this dish came from a gorgeous huge pomegranate that had been sitting on the counter for a few days. The jewel-like seeds (arils) can be sweet, sour, sweet and sour and the colour may range from pinkish white to very dark red. Whatever the colour or flavour it’s always a great thing to cook with. It had to be pomegranates in one form or another this time.
My sauce has pomegranate molasses as well as seeds but I think the seeds were what made the dish one to remember. The scrumptious, slightly sweet and sour, pomegranate studded sauce was really wow! Drizzled on the meatloaf it made such huge change from the ordinary to the festive. Best meatloaf I’ve ever made, seen or had.
When I finally took the tin out of the oven and turned the meatloaf out I was surprised by how perfect it came out. No trouble at all. Cakes sometimes give me a hard time but this was as easy as pie! I had made the sauce while waiting for the meatloaf to bake so there was really no last minute work. I just drizzled the sauce on the meatloaf and TOOK PICTURES! I had to make the photography very quick so we could have our dinner before the meatloaf got cold. The rest is history.
This meatloaf will serve eight people. You can always divide the quantities in half and bake the meatloaf in a loaf tin which will also look stunning when sliced. Serve with some sort of bread and a crisp, green salad. Oh, by the way, this tastes great cold too so you may want to try it on a brunch menu.
PS: Do use lean beef mince (10 to 12%). There’s so much flavour going on in this meatloaf that you really don’t need the extra fat. For loaf tin use half the amounts given below.
For layering and assembling the meatloaf:
For the mince mixture:
For the sauce and garnish: