These little Almond and Einkorn Cookies have made an appearance in the snack jar in my family's kitchen twice a week for the past month. And, for a family that generally doesn't care too terribly much for sweets, that's a lot. I made them so frequently at such great demand that the moment I'd turn on the shiny red KitchenAid stand mixer its whirring sound would beckon my son and husband into the kitchen, and they'd ask, "Are you making those little cookies again?" Every. Single. Time.
It's been terribly cold in the mountains over the past few weeks. We've seen some 100 inches of snow fall in the last week, and I there's a wall of snow that makes it impossible to see out of my kitchen window. I bake more frequently in the colder months, as the heat from the oven helps to warm the rickety bones of our old home. Baking is also an expression of love and of comfort. My husband and I have been married nine years now, and together for fifteen. It wasn't so long ago that we eloped, and honeymooned in Amsterdam where we ate chocolate truffles.
Baking with Ancient Grains
I favor ancient grains and heirloom wheat in my baking. I like the richness of einkorn, the nuttiness of emmer, the dusty qualities of spelt. I like supporting farmers who charge themselves with the safe protection and eventual revival of heritage grains, and I love the old-fashioned charm of working with these grains. Other than minor adjustments to the hydration levels of baked goods, working with ancient grains and heirloom wheats is more or less the same as working with modern wheat - you have to take care not to over-beat the dough lest it become tough.