Almond Horns and the Last Week of School

 

 

 

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As we approach the end of the school year, it is difficult not to get overwhelmed with so many emotions – happiness that the all went well for our children, relief that they managed to overcome yet another school year, and if you are like me, perhaps a tinge of nostalgia, a bittersweet feeling of how time has elapsed and leapt over all these months – how did we get here so soon? When did June happen?

 

My little baby will be five years old soon and as the days fly by, he grows out of his clothes, he is more and more confident and now so big that I can barely lift him up –just like so many people told me it would, it is really happening all too quickly. I wish I could freeze bits of time and these magical early years to linger on forever. It is summer, he is now a young boy, and we are, it seems, heading into the unknown.

 

Maybe it is because we are expecting another little one in the fall. Or maybe it is because the end of the school year really does usher in so many feelings, with class reviews, bidding farewell to friends who are moving and parting ways with teachers who have nurtured your child all year long.

 

So strange how we transform as parents – I usually embrace change and thrive on new places, new seasons, new challenges. But now, I feel like it would be so nice if everything could stay the same for a little while longer.

 

Almost as a reaction to all of this, I cook and bake nonstop for all of the teachers, children, mothers and friends who have been with us throughout this year and will be moving on to their summers, in the U.S., France, Latin America or elsewhere.

 

Hopefully, making food for people I love will console my uneasiness to the new phase  – and as I bake these almond horns inspired by Norwegian treats and packed with Protein, DHA Omega 3 and other good things for Magnus’ class, I know that above all, he is enjoying this incredible time of growth and learning and having the time of his life.

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Almond Horns (Makes about 3 dozen)

 

 

3 cups almond meal (ground almond flour)

½ cup oat flour

½ teaspoon baking powder

½ teaspoon salt

2 sticks butter, softened

1 cup confectioner’s sugar, plus more for dusting

1 egg

2 teaspoons pure almond extract

 

1. Mix together the almond meal, oat flour, baking powder and salt in a bowl.

2. In another bowl, mix together the butter and the sugar until fluffy. Add in the egg and the almond extract. Add the almond meal mixture.

3. Wrap the dough in plastic and freeze for 20-30 minutes.

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

6. Take a tablespoon of dough, roll it into a ball, then roll into a log in the palm of your hands. You can bake them like logs or bend them into horns.

7. Bake for 20-25 minutes. Let cool, then dust with sugar.

 

 

 

 

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One comment

  1. Stephanie

    I am so glad that I found your web site. What great recipes you have. Actually for all ages. Your mac and cheese was a success for my husband and 13 year old son who can be very fussy. Thank you so much. I intend on buy your book.

    Stephanie

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