Hello, I’m back! It’s been a while since I last posted – been feeling a little uninspired to write lately. Blogging is so much work (kudos to those who do it full time). It’s one thing to go out create content. I think that’s often the fun part, which makes it easy to do. But it’s also all the work that follows with the photos, editing, writing… And recently I haven’t been able to muster the energy to sit down and do it. But today, I’m in the mood and ready to get back into it.
After trying the Blood Orange Cardamom cake a few weeks back, I rediscovered my love of baking! The next couple weekends since, I’ve been trying several different things. One of my favorites was these sugar almond cookies.
The original recipe called for mahlab (wasn’t sure what that was), so I just went without and absolutely loved the result. Honestly, this is probably my favorite sugar cookie recipe. Well, more precisely, sugar almond cookies recipe. The dough was so easy to handle, perfect for an amateur like me! And doesn’t it count as healthy because there’s some almond flour in there…?
The icing frosting was sweet, but balanced perfectly by the freeze-dried raspberries sprinkled on top. Who would have thought that freeze-dried berries would make the perfect garnish on cake?! I’ve always used fresh berries, but this recipe has inspired me to branch out a little and I love it.
What are your favorite toppings for baked goods? More of my experiments to come soon!