In Search of an Unknown Bakery

A while back when on vacation in Port Townsend with my family, I remembered a review I had read online about an “amazing” bakery in uptown. The reviewer didn’t remember the name of the bakery, but spoke so highly of the breads and pastries that I simply had to find out where this place was. Plus, Port Townsend isn’t really that big. We drove uptown and followed our noses toward the smell of freshly baked bread, at a bakery called Pane d’Amore.

In a three day visit to Port Townsend, we ate at the Pane d’Amore four times (and brought a lot of baked goods home, too!). One of my favorite items at the bakery was a French almond-butter cookie. The owner told us that she used “almond meal” in the cookie.

When I got home, I began researching “almond meal” and experimenting in the kitchen. The final product is similar in concept to the almond-butter cookie I had tasted, but has a smoother, softer texture. I used “almond flour” which was easily available at my local grocery store.

Almond Butter Cookies

1 C. unsalted butter, room temperature

¾ C. powdered sugar
1 tsp. almond extract
½ tsp. vanilla extract
2 C. flour
¾ C. almond flour
½ tsp. salt
Sparkling Sugar
Chopped almonds

1. In a bowl, whisk together the flour, almond flour, and salt. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and powdered sugar until smooth and silky. Add the almond and vanilla extracts.

3. Then add the dry ingredients all at once. Pulse the mixer by turning it on low speed for about 2 seconds – repeat this five times until you are certain that the flour won’t fly all over you! Then continue mixing on low speed just until the ingredients are incorporated.

4. Cut down the center of a cardboard paper towel tube and lay a large piece of plastic wrap over it. Drop the dough into the plastic wrap / cardboard tube and use the cardboard to help shape the dough into a log. Wrap the dough well, and keep it in the cardboard (to retain its shape!). Refrigerate for 2 hours (or up to 3 days).

5. When you are ready to bake, preheat the oven to 400 degrees. Prepare two cookie sheets lined with a silpat or parchment paper.

6. Slice the log of dough into pieces about ¼ inch thick. Lay each cookie on the prepared sheet and sprinkle with sparkling sugar and chopped almonds. Bake at 400 degrees for 25 minutes. These cookies freeze well.