One year ago today, I posted my first food blog entry here at The Brûlée Blog. I picked this date on purpose as it’s also my birthday. (And this way I remember when I started the blog. Anything that overcomes my horrible memory is always a bonus.)
I’ve made 144 posts (or 145 if you include this post) and had people find me by the most interesting search terms. I’ve never actively advertised this blog, but I’ve gotten more visitor stats than I originally expected.
To celebrate my birthday, I’m dragging my friends to go see the movie Coraline. The movie is based on a book by one of my favourite writers, Neil Gaiman, and today is the opening day. I figure it’s fate.
And to celebrate this blog’s birthday, I baked cookies. Chocolate almond button cookies in honour of Coraline, to be exact. I based the recipe on the Almond Apricot Cookies and changed it up. They’re wonderfully chocolatey, not too sweet, and nutty.
Flourless Chocolate Almond Cookies (gluten-free)
a.k.a. Coraline Button Cookies
1 cup almond flour
½ cup sugar
½ cup cocoa powder
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
½ teaspoons gluten-free almond extract
2 Tablespoons butter or margarine
Preheat oven to 350 F and line a cookie sheet with parchment paper. Combine all ingredients and mix well.
Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes.
Because of the cocoa it is hard to see if the cookie is burning. Using a cake baking trick, you can use a toothpick and poke it into the center of a cookie. If the toothpick comes out relatively dry, it’s a good idea to take them out. The outside of the cookie should be dry as well.
Let cool on the cookie sheet for 2 minutes before removing to a cookie rack to cool completely. Store them in an air-tight container. Makes approximately three dozen. (And if you’re making Coraline buttons, use a chopstick to poke the button holes.)