Story and photography by Gina Yu | Recipes by Darcy Lenz
These recipes correlate with the article that appears in the Winter 2014/2015 issue of Eidé Magazine. Read the recipes here, then click to read the story below.
Kamut Butter Cookies
Prepare the basic cookie dough and follow one (or more) of the following variations before baking to add personality each batch.
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
2 cups kamut flour
1 teaspoon kosher salt
1. Preheat oven to 350°F.
2. Combine the butter and sugar in a large mixing bowl; beat with a hand mixer on medium-high speed until fluffy. Add flour and salt to bowl; beat until just combined. Press dough into a large mound with your hands (dough will be very crumbly).
3. Form dough into 18 (1/2-inch-thick) rounds, using about 2 tablespoons of dough per cookie. Arrange cookies 2 inches apart on parchment paper-lined baking sheets. Bake at 350°F for 18 to 20 minutes, or until golden brown, rotating pans halfway through.
4. Allow cookies to cool for 5 minutes on baking sheets; transfer to wire racks to cool completely.
YIELD: 18 cookies
Lemon Rosemary Kamut Butter Cookies
Combine 2 tablespoons turbinado sugar, 1 teaspoon chopped fresh rosemary, and 1/2 teaspoon lemon zest in a small bowl; rub the mixture together with your fingers to mix and release oils from the lemon rind. Brush the tops of the cookies with 1 lightly beaten egg white. Sprinkle the lemon rosemary sugar evenly over the tops of each cookie before baking. Bake according to recipe above.
Apricot Kamut Thumbrprints
Form a shallow well in the center of each cookies using your thumb; fill each indent with 1/2 teaspoon apricot jam before baking. Bake according to recipe above.
Poppy Seed Kamut Butter Cookies
Measure 3 tablespoons poppy seeds into a shallow bowl. Brush the edges of each cookie with 1 lightly beaten egg white. Roll the edges of each cookie in the bowl of poppy seeds to evenly coat before baking. Bake according to recipe above.
Spelt Olive Oil Cake with Pistachios and Lavender
1/2 cup shelled, unsalted pistachios
3/4 teaspoon dried culinary lavender buds
1 cup all-purpose flour, spooned and leveled
3/4 cup spelt flour, sifted
3/4 cup sugar
1 3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup fruity extra-virgin olive oil, plus additional oil for greasing the pan
3/4 cup whole milk
3 large eggs, lightly beaten
Lemon-Honey Whipped Cream (recipe below)
1/2 cup pomegranate seeds (for serving)
1/2 cup roughly chopped shelled, unsalted pistachios (for serving)
1. Preheat oven to 350°F. Grease a 91/2-inch fluted tart pan with a removable bottom with olive oil.
2. Combine the pistachios and lavender in the bowl of a mini food processor; pulse until pistachios are finely ground. Combine the pistachio-lavender mixture, flour, spelt flour, sugar, baking powder, and salt in a large mixing bowl; whisk to combine.
3. Combine olive oil, milk, and lightly beaten eggs in a medium mixing bowl; whisk until thoroughly combined.
4. Gently fold the olive oil mixture into the dry mixture with a rubber spatula. Pour the batter in the prepared pan smoothing the top with a rubber spatula; bake on center rack at 350°F for 38 to 40 minutes or until golden brown and slightly domed.
5. Allow to cool slightly before removing from pan. Slice into wedges and serve with Lemon-Honey Whipped Cream, pomegranate seeds, and chopped pistachios.
Lemon-Honey Whipped Cream
3/4 cup chilled heavy whipping cream
2 tablespoons honey
1 tablespoon sugar
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1. Place the cream in a chilled metal bowl; beat with a hand mixer at medium speed until the cream begins to thicken and grow in volume.
2. Add the honey, sugar, lemon juice, and vanilla; continue beating at medium-high speed until soft peaks form.