Persimmon almond cookies
  • 1¼ cups almond meal
  • ½ cup sliced almonds
  • ½ cup diced Fuyu persimmon, ripe but firm
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup natural cane sugar
  • 1 egg
  • 3 tablespoons butter
  • ½ teaspoon vanilla extract
  1. In a small skillet heat the butter over medium heat and cook for 5-8 minutes until the butter starts to brown and smells nutty, then set aside to cool.
  2. In a large mixing bowl, stir together almond meal, almonds, persimmons, baking powder, salt, and sugar.
  3. Lightly beat the egg, pour in the cooled brown butter and vanilla and then add the dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes.
  5. Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls, place on a baking sheet about 1½ inches apart. Press down lightly to flatten a bit.
  6. Bake for 9-12 minutes until the edges start to brown. Let cool slightly before serving.
Recipe by Scaling Back at