Almond Spent Grain Cookies
Initially, I used it to make dog cookies, but wondered if it held any value as flour, so I bought the grain mill attachment for my mixer and tried small quantities in a batch of cookies. The result was what remains a family favorite cookie.
Ingredients
- 1 cup 125 grams all-purpose flour
- ¼ cup 30 grams spent grain flour (You can ask a local brewery to save you some grain and dry it yourself. Spread the grain in a thin layer on a rimmed baking sheet and place in a preheated 200-degree oven for approximately 2 hours, stirring occasionally. Allow to cool before milling.)
- 1 cup 115 grams almond flour
- ½ teaspoon Diamond Crystal Kosher salt
- 1 stick salted butter room temperature
- ¾ cup 164 grams organic sugar
- 1 egg beaten
- 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- Powdered sugar for dusting cookies
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine all-purpose flour, spent grain flour, almond flour, and salt. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar on low speed until just combined. Increase speed to medium high and beat until fluff y. Reduce speed to medium and beat in egg, vanilla bean paste, and almond extract. With mixer on low speed, add flour mixture approximately ½ cup at a time until fully incorporated.
- Using a cookie scoop, scoop dough onto a parchment-lined baking sheet, about 2 inches apart. Lightly press in one direction only with the tines of a fork.
- Bake 12 to 14 minutes, or until tops are barely golden. Transfer to wire rack to cool. Sprinkle with powdered sugar while still warm. Store at room temperature in a tightly sealed container.