Love and Spices: Suzy’s cookies

These small vegan almond delights melt in the mouth

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Suzy’s vegan cookies

Divine when served with Moroccan mint tea, and so easy, children can make them!

Preparation time: 20 min | Baking time: 15 min | Preheat oven to 350°F/175°C | Yields: 14 cookies

• 1 1/2 cup 185 g + 3 tbsp all-purpose flour
• 1 cup / 240 ml grapeseed oil
• 1 cup / 160 g icing sugar
• 1 cup / 120 g blanched almonds, toasted and roughly ground

In a bowl, combine the icing sugar and oil until the sugar has fully dissolved.
Add the almonds then slowly mix in the flour until the mixture forms one big ball.
The dough should be slightly firm but not sticky.
Take a portion of dough (the size of a walnut) and squeeze it in your hand to compress and mould.
Shape into a 1 1/2″ (3.5 cm) ball then flatten it in your palm to smooth.
Place on a baking sheet lined with parchment paper.
Use a cookie cutter to your liking after you lay them out.
Remove the excess dough.
Scraps of dough can be formed into a ball and re-rolled.
Refrigerate for one hour, before baking.
Bake for 10 to 15 minutes, until slightly golden.
Do not over bake or they will harden.
Remove from the oven and allow the cookies to cool completely on a baking rack.
Store in an airtight container with parchment paper between layers.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn