These fig almond muffins have fresh fig jam in the middle of a tender almond muffin. They taste like a fig newton in muffin form.

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Are you ready for some muffin lovin’? Because these almond muffins are tender, filled with fresh fig jam, and topped with crunchy sliced almonds.

I have heard the joke that muffins are just cupcakes without frosting, but sometimes I want something a bit less sweet in my life. I appreciated that the fig jam in the middle wasn’t sweetened at all, just contains the natural occurring sugars. Perfect for breakfast or a snack, as would be carrot date muffins.

Basically, imagine a fig newton, but in muffin form – that’s what these fig almond muffins taste like.

This recipe was a long time coming. I made these fig almond muffins over 2 months ago, but that was right before my cat Brady was officially diagnosed with large granular lymphoma. Unfortunately, their 2 month prognosis was spot on and he passed a little over a week ago.

It was like losing another family member in the carnage that has been the last 4 years. Not as painful as my mother of course, but I still struggle. While we lost 2 other pets in our household during that time, Brady was originally just mine. Adopted at just over a month old when I was 22 and his 16.5 years with me were not enough.

As such, my motivation to update my blog has been completely lacking. I have a few other recipes queued up eventually but in honor of my favorite cuddle muffin I decided to share a this recipe for fig almond muffins.

FIG ALMOND MUFFINS

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Yield: 1 dozen Prep Time: 25 MInutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 small figs, stemmed
• 1-1/2 cups almond meal/flour
• 1 all-purpose flour
• 1/2 cup oat flour
• 1/4 cup sugar
• Zest of 1 small lemon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 small egg
• 1/4 cup honey
• 1-1/4 cups milk
• 2 Tbsp canola oil
• 6 Tbsp sliced almonds

Directions

1. In a food processor, puree the figs until smooth and transfer to a small saucepan. Place over low to medium heat, and cook, stirring constantly, until puree gently boils, about 5-10 minutes. Let cool, then refrigerate.
2. Heat oven to 350°F. Line a muffin tin with paper cups; set aside.
3. In a medium bowl, whisk together the flours, sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg.
4. In a large bowl, whisk together the egg, honey, milk, and oil. Incorporate into flour mixture and blend on low with a hand mixer.
5. Pour batter into muffin pan halfway up. Add 1 Tbsp fig puree to center of each, cover with a small spoonful of batter, and sprinkle almonds on top.
6. Bake until golden brown, about 20-25 minutes. Let cool in pan 5 minutes before removing to cool completely on a wire rack.

Source: Adapted slightly from SELF Magazine.

This tangy and sweet blood orange curd tart had a nutty almond crust and is best served with a generous portion of tangy crème fraiche whipped cream on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine alone.

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It’s the final day of #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Regardless of whether the weather near you is actually presenting as spring, we are celebrating the official start of spring according to the calendar with plenty of spring sweets and a fun giveaway thanks to our #SpringSweetsWeek sponsors: Melissa’s Produce, Taylor and Colledge, and Selefina Spices.

Find out more about the three amazing prizes HERE before entering using the Rafflecopter at the end of this post.

Not to dissuade you from trying the lavender lemon creme brulee or green tea matcha cookies I shared this week, but I think this blood orange curd tart is the big winner of #SpringSweetsWeek. The recipe is definitely more involved than the other two, but good grief does it pay off. I loved it so much it spawned my basil lime curd tart topped with strawberries.

Between the nutty almond crust, the zesty but sweet blood orange curd, and the tangy crème fraiche whipped cream on top, every component has its place and together this blood orange curd tart is better than the sum of its parts. But if we are being honest here, I served my slice of blood orange curd tart with a much larger helping of crème fraiche whipped cream on top than these photos show. But I didn’t want to hide that beautiful blood orange color from the world!

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

BLOOD ORANGE CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup blanched almond flour/meal
• 1/2 cup all-purpose flour
• 1/2 cup oat flour
• 2 Tbsp tapioca flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp Taylor & College vanilla bean paste

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp Melissa's Produce blood orange zest 
• 1 cup Melissa's Produce blood orange juice
• 1/4 cup Melissa's Produce Meyer lemon juice
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks

TOPPING

• 1/2 cup crème fraiche
• 1/2 cup cold heavy whipping cream
• 2 tsp granulated sugar
• Candied blood oranges or more zest, for decoration

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and blood orange zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the blood orange juice and lemon juice until combined. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, whip together the crème fraiche and heavy cream until it form soft peaks. Add the sugar and whip further until it forms firm peaks. Serve with whipped crème fraiche on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from The Bojon Gourmet and Bakes by Brown Sugar.

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Lightly aromatic Lavender Linzer Cookies are sandwiched around a tangy but sweet Kumquat Marmalade, drizzled with creamy white chocolate, and topped with a sprinkle of fleur de sel.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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During the 2021 #SpringSweetsWeek I discovered the delightful combination of lavender and kumquats when I made Homemade Kumquat Lavender Marmalade (although to be fair I already knew that the orange-lavender pairing was a magical). Then again in 2022 I used that same marmalade recipe to make Honey Kumquat Mojitos which were even better than I expected. So it seemed only fitting to make yet another recipe this year featuring the same dynamic duo, this time in the form of Lavender Linzer Cookies filled with Kumquat Marmalade.

Yes, I remade my Kumquat Lavender Marmalade for the third time to use as the filling for these aromatic lavender linzer cookies. However, this time I omitted the lavender since it was already showing off in the cookies.

These Lavender Linzer Cookies are not only filled with sweet and tangy Kumquat Marmalade, but are finished with a drizzle of white chocolate and a sprinkle fleur de sel. For decoration I also added a few dried culinary lavender leaves in case there was any doubt to the flavor of the linzer cookies.

They herbal and tangy, sweet and salty, and proclaimed to be one of the best things I’ve ever made according to one of my husband’s coworkers when he brought them into work. Evidently I am kicking off #SprignSweetsWeek with a ringer.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

LAVENDER LINZER COOKIES WITH KUMQUAT MARMALADE

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Yield: 4 dozen Prep Time: 1 Hour 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

LINZER COOKIES

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp lavender extract
• 1 cup almond flour
• 2-1/4 cups all-purpose flour
• 1 egg, room temperature

FILLING/TOPPING

• 12 oz. jar kumquat marmalade*
• 1/2 cup white chocolate, melted
• Dried lavender, optional for garnish
• Fleur de sel optional for garnish

Directions

1. In the bowl of a stand mixer (or large bowl with a hand mixer), beat together the butter, sugars, baking powder, salt, and extracts until light and fluffy. Add the egg and beat until incorporated. Mix in the flours until just incorporated.
2. Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375 degrees and line cookie sheets with parchment paper or a silicone baking mat.
3. Roll the dough 1/8″ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies. Place the cookies 1-inch apart on the prepared baking sheet. Reroll scraps and cut out more shapes.
4. Bake for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to wire racks to cool completely.
5. Spread the solid cookies with 3/4 teaspoon of marmalade. Place a cutout cookie on top of each filled cookie. Drizzle with melted white chocolate and sprinkle with dried lavender and fleur de sel.

Notes

*The original recipe used lavender but I omitted this time since there was already lavender in the cookies.

Source: Adapted from my Rosemary Linzer Cookies with Blueberry Jam.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

This bright and fresh lemon almond cake is naturally gluten-free with the use of almond flour. Topped lemon mascarpone for a delicious summer dessert.

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Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

What I made for Lemon Week:

• Gluten-Free Lemon Almond Cake
• Glazed Lemon Poppy Seed Pudding Cookies
• Rosemary Watermelon Lemonade

I’m starting this week of celebrating lemons with one of the best desserts I have made. The first time I made this cake was part of a date night at home kit from one of my favorite local caterers, The Kitchen, during the early days of COVID lockdown when we were all trying to figure things out. The dessert originally was a lemon-orange cake with a little bit of cinnamon added which was an instant hit.

When it came time to brainstorm recipes for #LemonWeek, this cake immediately came to mind. This time I doubled up on the lemon and left the orange out. Then I added even more lemon in a mascarpone topping. It was just a little bit different but still just as amazing as I remembered. Rich in lemon flavor, but light in taste despite the thickness of the cake. And as an added bonus it is naturally gluten-free with the use of almond flour.

Love lemon cakes and need more? Try my Meyer Lemon Poppy Seed Pound Cake or Lemon Coconut Cake with Blueberry Frosting. Don’t love lemon but still like the idea of a gluten-free almond cake? How about a flourless chocolate almond cake instead?

For this recipe I used La Tourangelle baking spray to grease the cake pan and Rodelle vanilla extract. Be sure to check out the prizes up to grabs and enter the giveaway located at the bottom of this post. But also don’t forget to check out all these other lemony delicious recipes shared today listed below this text…

Monday #LemonWeek Recipes

• Lemon Poppy Seed Loaf by Fresh April Flours
• Grilled Asparagus with Lemon and Feta by Palatable Pastime
• Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
• Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
• Egg Lemon Soup with Spinach by Art Of Natural Living
• Lemon Shortbread Bars by Karen’s Kitchen Stories
• Lemon Butter Salmon by Cheese Curd In Paradise
• Lemon Curd by Devour Dinner
• Lemon Curd Cookies by Best Cookie Recipes
• Lemon Donuts by The Freshman Cook
• Lemon Fruit Dip by Simply Inspired Meals
• Lemonade Bundt Cake by The Fresh Cooky
• Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
• Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
• Lemon Cupcakes by Kathryn’s Kitchen Blog
• 15 Minute Lemon Pasta by Jen Around The World
• Lemon Cheesecake by Lemon Blossoms
• Lemon Smoothie by Home Cooked Harvest
• Aromatic Lemon Chicken by That Recipe
• Lemon Pound Cake by The Redhead Baker
• Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
• Lemon Garlic Pasta by Magical Ingredients

GLUTEN-FREE LEMON ALMOND CAKE

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups + 1 Tbsp almond flour, divided
• 4 large egg, yolks and whites divided
• 1-3/4 cups sugar
• 2 lemons, juice and zest divided
• 1 tsp vanilla extract
• 8 oz. mascarpone
• More lemons or toasted almonds, for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Grease a 9-inch cake pan with cooking spray and dust with 1 tablespoon of almond flour.
3. In a large bowl, add the yolks and 1-1/2 cups of the sugar. Whisk until smooth, about 3 minutes. Add lemon zest and 1/2 teaspoon of the vanilla, whisking until well blended.
4. Add almond flour to the yolk mixture 1/2 cup at a time, mixing well between additions. Set aside.
5. In a large bowl, add the egg whites and beat with a hand mixer until soft peaks form (about 4-5 minutes).
6. Add 1/3 of the whites to the yolk mixture, and gently fold with a rubber spatula until just incorporated. Add the remaining white and continue to fold until incorporated.
7. Transfer batter to the prepared baking pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely.
8. Meanwhile, in a medium bowl, whisk together the mascarpone, lemon juice, remaining 1/4 cup of sugar, and remaining 1/2 tsp vanilla until blended. Spread on top of cooled cake before serving.

Source: Adapted slightly from The Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

These sweet, chewy morsels called amaretti cookies are speckled with festive holiday sprinkles inside. The perfect addition to your holiday cookie exchange!

This post was created for #ChristmasCookies week, for which I was provided complementary products by the event sponsors. All thoughts and opinions are my own.

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I cannot believe I am saying this, but it’s #ChristmasCookies week!

I teamed up with a slew of bloggers to share all kinds of festive cookie recipes for you to save for your holiday baking this year. Thanksgiving is only 3 weeks away so Christmas will be here before you know what happened.

Time around the holidays always seems to fly, but with 2020 the time warp is all out of sorts. Time seems to move so slowly and yet a month goes by before I realize it.

I have to admit, I was not feeling very bright and festive until I received these sprinkles from Sweets & Treats.  I decided to use them in a recipe for amaretti cookies because believe it or not I have never made them before! It was the perfect cookie to break in my new Anolon cookie sheets and to use Adams Extract almond extract. They were meant to be.

A fun trick that I learned, is that these cookies are best baked on two cookie sheets stacked on top of one another to help not get too done on the bottoms. The end result is a perfectly chewy morsel of delightfulness.

Make sure to check out every one else’s recipes today listed above the recipe for these amaretti, and then scroll even further down for a great giveaway from our sponsors to help you get prepared for holiday baking season!

Monday Christmas Cookie Recipes

• Amaretti Snowball Cookies by Our Sutton Place
• Bourbon Pecan Snowballs by Take Two Tapas
• Brown Sugar Pecan Cookies by Hezzi-D’s Books and Cooks
• Cappuccino Crinkles by West Via Midwest
• Cherry Garlands by Jolene’s Recipe Journal
• Chocolate Hazelnut Cookies by Kate’s Recipe Box
• Chocolate Peppermint Kiss Cookies by Books n’ Cooks
• Chocolate Sugar Kisses by An Affair from the Heart
• Christmas Confetti Amaretti Cookies by The Spiffy Cookie
• Christmas Mouse Shortbread Cookies by Palatable Pastime
• Christmas Pinwheel Cookies by Lemon Blossoms
• Cinnamon Chip Holiday Spice Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Pecan Snickerdoodles by Daily Dish Recipes
• Classic Butter Spritz Cookies by Cheese Curd In Paradise
• Gluten Free Gingerbread Cookies by Frugal & Fit
• Hermit Cookies by A Kitchen Hoor’s Adventures
• Honey Spice Oatmeal Cookies by Family Around the Table
• Melting Snowman Cookies by Karen’s Kitchen Stories
• Pecan Brown Sugar Cookies by Cindy’s Recipes and Writings
• Pecan Pie Bars by Eat Move Make
• Pecan Pie Cookies by Art of Natural Living
• Peppermint Chocolate Cookies by Swirls of Flavor
• Peppermint Kiss Cookies by Devour Dinner
• Peppermint Patty Cookies by A Day in the Life on the Farm
• Peppermint Shortbread Cookies by Simply Inspired Meals
• Raspberry Jam Cookies by Making Miracles
• Reindeer Cookies by Sweet Beginnings
• Soft Sugar Cookies with Sprinkles by Jersey Girl Cooks
• Toffee Bars by That Recipe
• White Chocolate Cranberry Crinkle Cookies by Blogghetti

One year ago: Peanut Butter Oreo Cheesecake Bars

Two years ago: Radicchio & Roasted Squash Salad

Three years ago: Roasted Green Bean Salad with Cranberries and Toasted Pecans

Four years ago: White Skillet Lasagna with Butternut Squash and Kale

Five years ago: Buffalo Chicken Enchiladas

Six years ago: Single Serving Deviled Eggs

Seven years ago: Elvis Fluffernutter Rice Krispie Treats

Nine years ago: Gluten-Free Peanut Butter Chocolate Bars

CHRISTMAS CONFETTI AMARETTI COOKIES

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Yield: 3 dozen Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups (200g) almond flour, sifted
• 7/8 cup (175g) sugar
• 1/4 tsp salt
• 2 large egg whites
• 1/4 tsp almond extract
• 1/4 tsp cake batter flavoring*
• 1/4 cup Christmas confetti sprinkles
• Powdered sugar, as needed

Directions

1. Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets on top of each other**. Line with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together almond flour, sugar, and salt.
3. In a medium bowl, beat egg whites until they hold soft peaks.
4. Add beaten egg whites and extracts to dry ingredients and stir until it forms a uniform dough. Fold in sprinkles until evenly distributed.
5. Using a small cookie scoop, shape dough into 1-inch balls, roll in powdered sugar, shake of excess, and place 1-inch apart on prepared baking sheets.
6. Bake for 20-25 minutes, or until tops are cracked and bottoms are just barely golden**. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

* Cake flavoring is optional, increase almond to 1/2 teaspoon if omitted. ** Stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown. If you did not double your cookie sheets they will cook faster.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Don’t miss one delicious cookie recipe! Follow along on Pinterest.

Prize 1: Tower of Treats from Millican Pecan Company

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices

 In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.

Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King, Pantry Basics, Sear-n-Crust®, ClearVan, Carniceria®, Cocina del Rey®, Naturals, and Urban Canner along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.

Prize 3: A Set of Baking Pans from Anolon

Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.

Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.

Prize 4: An Assorted Baking Box from Sweets & Treats

Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.

Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies. 

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.
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Chewy giant macarons are layered with fluffy peanut butter frosting, and topped with ganache and buckeyes!

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Before I even talk to you about this crazy amazing macaron cake, please let it be known that I am normally a bad baker who disregards when a recipe specifies to sift your ingredients. But I promise this is one recipe that is worth using that sifter!

I made the mistake once of not doing sifting and my macaron batter was so clumpy that it was a huge waste of ingredients. You think there’s no clumps in your sugar, flour, or cocoa powder but I promise you there are! In cookies and fluffy cakes you can usually get away with not doing it but not with this!

Ok now for this cake! I actually got the idea from a local baker, Volk Sweets, who makes chocolate macarons stuffed with peanut butter and dipped in chocolate to look like buckeyes. But what about a jumbo sized version?

Three layers of giant chocolate macarons are stacked with fluffy peanut butter frosting, topped with chocolate ganache, a little more frosting, and some homemade buckeye candies!

I did discover that this cake was even better on the second day, as the frosting softened the macaron layers a bit. But in case you have zero patience around desserts like me, it was perfectly delightful the day of as well.

The only disappointing thing was that my giant macarons didn’t have any feet. I definitely let them develop a nice skin prior to baking so I wonder if the size was a limiting factor? If anyone else has tried making giant macarons before, let me know!

Two years ago: Purple Sweet Potato Pie

Three years ago: Daytrip to Athens, Ohio

Four years ago: Salted Caramel Apple Cider Bliss

Five years ago: Peanut Butter Turtle Cookie Cups

Six years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Seven years ago: Pumpkin Baklava Bars

Eight years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Nine years ago: Gluten-Free Cake Batter Pancakes

BUCKEYE MACARON CAKE

Print

Yield: 8 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 3 cups powdered sugar, sifted*
• 1-1/2 cups almond flour, sifted*
• 1 cup cocoa powder, sifted*
• 6 egg whites
• 3/4 tsp cream of tartar

FROSTING

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup creamy peanut butter
• 3-4 cups powdered sugar
• 2 Tbsp heavy cream or milk

GANACHE

• 1/4 cup + 2 Tbsp heavy cream
• 1/2 Tbsp unsalted butter
• 4.5 oz. (2/3 cup) semisweet chocolate, coarsely chopped
• 8 buckeye candies, for decoration (optional)

Directions

1. For the cake: On three sheets on parchment paper, trace 9-inch circles with a pencil. Flip over and place onto three cookie sheets.
2. In a large bowl, whisk together the sifted powdered sugar, almond flour, and cocoa.
3. In a medium bowl, beat the egg whites and cream of tartar just until stiff peaks form.
4. In two batches, carefully fold the meringue into the cocoa mixture with a rubber spatula. Divide evenly between the three parchment outlined circles, using an offset spatula to spread.
5. Rap the baking sheet firmly on the counter to flatten the macarons, then allow to rest for 20 minutes or until you can touch the top gently without it sticking. Near the end of the resting time, preheat oven to 375F degrees.
6. Bake for 10-15 minutes or until firm on the outside. Allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
7. For the frosting: While the cakes cool, prepare the frosting. In a large bowl, beat butter and peanut butter together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.
8. For the ganache: Place chocolate in a medium bowl. Heat the cream and butter in the microwave for 1 minute or just until it starts to boil. Pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
9. Assemble the cake: Spread or pipe the frosting on two of the layers, reserving 1/2 cup for decoration. Stack the top layers on top of each other and top with the third layer. Spread the ganache over the top and refrigerate until set. About 45 minutes.
10. Before serving **, decorate with remaining frosting and buckeye candies, if desired.

Notes

* I promise you do need to sift these ingredients or your batter will by clumpy. ** Best served the next day as the frosting softens the macaron layers, but it can be served the same day.

Did you make this recipe? I want to see!
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These tahini cookies make look fancy, but they are easy to make and require no chilling. Bonus: they are also gluten and egg free. 

As if we really needed more gluttony post-Thanksgiving, it’s holiday cookie season! And today is the timely food holiday of National Cookie Day so I gathered up a dozen other bloggers to give you a baker’s dozen of cookies to celebrate. Whether you need new ideas for a holiday cookie tray or are just craving cookies for yourself, I am certain there is something for everything on the line up today!

When I hear the words “Christmas cookies” I immediately think of cut-out cookies, but I already shared those so I decided to make something different. I’ve had tahini cookies on my list of recipe ideas for awhile after making tahini brownies. Originally I planned on making them just like a peanut butter cookie with tahini instead of peanut butter (as in these tahini chocolate chip cookies) but then I saw an image of one coated in sesame seeds and I just had to try it. They may not be as sweet as other cookies but they make up for it in flavor.

Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:

• Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Chocolate Chip Cookies by Kate’s Recipe Box
• Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
• Chocolate Dipped Butter Cookies by Hezzi-D’s Books and Cooks
• Christmas Lights Cookies by Cheese Curd In Paradise
• Classic Old Fashioned Snickerdoodles by Big Bear’s Wife
• Coconut S’Mores Bars by The Foodette
• Gingerbread Snickerdoodles by The Redhead Baker
• Peanut Brownie Sablés by Karen’s Kitchen Stories
• Pistachio Cardamom Cresent Cookies by Savory Moments
• Quince and Almond Filled Cookies by Palatable Pastime
• Rosettes by That Recipe
• Gluten-Free Tahini Cookies by The Spiffy Cookie

Two years ago: Lemon Gooey Butter Cookies

Three years ago: Weekly Meal Plan #41

Four years ago: Homemade Peppermint Marshmallows

Six years ago: Sausage and Cheese Wonton Cups

Seven years ago: White Chocolate Peppermint Covered Pretzels

TAHINI COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground ginger

1/3 cup honey

1/3 cup tahini

1 tsp vanilla extract

2 Tbsp white sesame seeds

1 Tbsp black sesame seeds

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat; set aside.
2. In a small bowl, whisk the almond flour, baking soda, salt, cinnamon, cardamom, and ginger. In a large bowl, whisk the honey, tahini, and vanilla. Add the dry ingredients to the wet ingredients and stir until evenly distributed and a dough formd.
3. Mix sesame seeds in a shallow bowl.
4. Using a medium (1-1/2 inch) cookie scoop, shape the dough into balls. Roll in sesame seeds, place on prepared baking sheet 2-inches apart, and flatten to 1/4-inch-thick rounds.
5. Bake for 8-10 minutes, or until bottoms are golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from Food & Wine.

Whenever I feel like I am running out of steam for peanut butter and chocolate recipes for #PBchocSat, I consult my list of recipe ideas. I actually have quite a few on there just for peanut butter and chocolate but many of them are alternates of things I have made before (where it was chocolate make peanut butter and vice versa) which isn’t always the most exciting prospect. But just when I think I will have to settle I sometimes think of something I somehow have not yet made before in the last 8 years.

Yes I have made two kinds of linzer cookies on the blog before, but considering the number of variations of other items made over 8 years of blogging, this being the third is a pretty low occurrence. Obviously today brings a peanut butter a chocolate version, specifically in the form of a chocolate linzer cookie stuffed with peanut butter. No not peanut butter frosting, straight peanut butter. Because honestly let’s just skip those extra steps because we’ve all eaten peanut butter straight off the spoon so why not straight on the cookie?

Today marks the second to last game of the normal season (fingers crossed we have more to play). It is an away game at Maryland which if you are familiar with the teams wouldn’t normally seem like a threat, but as I write this I am watching the game about to go into overtime. Yes I slacked a bit and made these cookies a bit last minute but it’s better than never! Hopefully they can manage to pull out a win just in time as well. So excuse me while I go inhale these while anxiously watching the end of the game. GO BUCKS!!

Four years ago: Butternut Squash Casserole

Five years ago: Single Serving Apple Crumble

Six years ago: Homemade Peanut Butter Hot Cocoa Mix

Seven years ago: Pumpkin Kissed Gingerbread Brownies

BUCKEYE LINZER COOKIES

Makes approximately 5 dozen filled cookies

Ingredients:

1 cup unsalted butter

1/2 cup sugar

1 cup confectioners’ sugar

1 tsp baking powder

1/2 tsp salt

2 tsp vanilla extract

1 cup almond flour

2 cups all-purpose flour

1/2 cup cocoa powder

1 egg

Confectioners’ sugar, for dusting (or festive sprinkles)

Creamy peanut butter

Directions:

When life hands you coconut, make macaroons. Specifically these maple coconut caramel macaroons.

A long time ago (in a galaxy far far away) Bob’s Red Mill sent me a box from Cake in a Crate – a plant based baking kit where every ingredient is gluten-free, vegan, and refined sugar free, and these ingredients come pre-measured along with a recipe card for your chosen creation that finishes the job in 6 steps or less. Go ahead, try and find an excuse to not bake when this is in your possession. Especially if you are dealing with snow on the second day of spring (seriously what the crap?).

The box I received was actually for maple coconut caramel macaroons, a recipe developed my Tieghan Gerard of Half Baked Harvest (they have a few other bloggers developing recipes for them as well), and I’ve been meaning to recreate them ever since because they were easy and so stinking good! And as you know I’m not normally one to adhere to a gluten-free, vegan, and refined sugar-free diet (ha could you imagine?), but these macaroons are something I would make again and again regardless. So here you go, a doubled version of the recipe because you’re going to need it.

And no this is not a sponsored post – I honestly just really liked the recipe and the general concept. As someone who likes sending family and friends treats for their birthdays, I think it would be fun to ship one of these boxes.

Two years ago: Eggs Benedict Breakfast Pizza with Spiralized Potato Crust

Five years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping

Six years ago: Roasted Cabbage Wedges with Smoked Paprika

Seven years ago: Potica Nut Roll

MAPLE COCONUT CARAMEL MACAROONS

Makes 2 dozen

Ingredients:

MACAROONS

1-1/2 cup maple syrup

1/2 cup canned coconut cream (not milk)

2 Tbsp coconut oil

1 Tbsp vanilla extract

6 cups unsweetened flaked coconut

1 cup almond flour

TOPPING

6 oz. dark chocolate, melted

4 Tbsp toasted pepitas

Flaky sea salt

Directions:

1. Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a small saucepan over medium heat, add the maple syrup, coconut cream, and coconut oil. Bring to a boil and continue stirring for 5-8 minutes or until thickened and reduced to 1-1/4 cup. Remove from heat and stir in vanilla.
3. In the bowl of a food processor, add the coconut, almond flour, and all but 1/4 cup of the caramel (set aside for topping). Pulse until finely chopped and holds it’s shape.
4. Using a medium cookie scoop, form tightly packed walnut-sized balls and place on baking sheet.
5. Bake for 8-10 minutes or until slightly golden. Remove from oven and allow to cool completely on the baking sheets.
6. Once cooled, dip the bottoms of the macaroons into the melted chocolate and place back on the baking sheet. Drizzle the remaining chocolate over the tops and sprinkle with pepitas and salt. Allow chocolate to harden (speed up in the fridge) before serving with a drizzle of the reserved caramel.

Source: Adapted slightly from Half Baked Harvest.

Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.

Jump to recipe

I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.

Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.

And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post (CLOSED).

The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.

The second recipe I tried is the one I am sharing with you – Spinach and Feta Chicken Rollatini. Similar to broccoli and cheese stuffed chicken, this chicken rollatini consists of chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.

SPINACH AND FETA CHICKEN ROLLATINI

Print

Yield: 3 Servings Prep Time: 25 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 tsp olive oil, divided
• 2/3 cup almond flour
• 2 Tbsp grated Parmesan cheese
• 4 oz. fresh spinach
• 2 whole sun-dried tomatoes packed in olive oil, drained and chopped
• 1 oz. feta, crumbled
• 1 egg, lightly beaten
• 1/8 tsp salt and pepper
• 3 boneless, skinless chicken breasts, pounded to 1/4 to 1/2-inch thickness

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
2. Heat 1 teaspoon of the oil in a skillet over medium heat. Once hot, add the almond flour and stir to distribute oil through flour. Brown for 4-5 minutes, stirring often to avoid burning. Once browned, transfer to a shallow bowl and allow to cool. Add the Parmesan and stir well; set aside.
3. Heat remaining teaspoon of oil in the same skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes, stirring often. Add the sun-dried tomatoes and stir. Remove from heat and stir in the feta.
4. In a shallow bowl whisk together the egg, salt, and pepper.
5. Arrange 1/3 of the spinach mixture onto each chicken breast and lightly press to help hold together. Roll chicken, starting at one end. Carefully dip into egg and rotate to coat. Next, roll the chicken in the almond flour mixture and arrange on baking sheet.
6. Bake for 20-25 minutes or until chicken it cooked through. Serve hot.

Source: Prevention RD’s Cooking and Baking with Almond Flour by Nicole Morrissey.

Disclosure: I was provided with 2 complimentary copies of this cookbook, one for review and one to giveaway, from Skyhorse Publishing, Inc. I was not compensated for this post. All thoughts and opinions are my own.
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