Almond and Yogurt Flatbread cookies

Last few weeks have been pretty eventful. I hardly have had time to think about cooking or blogging, I wouldn't complain or trade these days for anything else. It is all good!
So, today we have a flatbread cookie made with some yogurt, whole wheat and my favorite thing to include in cookies - Almonds. My love for the taste and texture of cookies with almonds has exponentially grown ever since I made Eggless Almond and Oats Cookie. It was/is a huge huge hit, and I now continue to make it for my friends and family. I haven't gotten a negative feedback till date. One cookie that I will never stop making!

This flatbread cookie is nothing like I have ever made so far. I saw a recipe in a book which I remembered and tried to make something similar. It does not have a very strong sweet or savory taste to it, which makes it ideal for pairing with a sweet fruit preserve or maybe head along the path of some salty garlicky butter.
Considering the addict I am for anything sweet, I spread some raspberry preserves and devoured them without a second thought. Even if you are not someone who bakes cookies at home, with a few simple ingredients this is one recipe where you can't really go wrong.
One wouldn't think Almonds and yogurt are something you put into a cookie dough together. It may sound odd but it would convert you the very minute you take a bite!



Almond and Yogurt Flatbread cookies

Ingredients:

Almond Meal - 1/3 cup
Plain Yogurt - 1/3 cup (I used low fat)
Whole wheat flour - 1/2 cup
Whole wheat pastry flour - 1/2 cup
Salt - 1/2 tsp
Baking soda - 1/2 tsp
Unsalted butter - 2 tbsp

Method:

Mix room temperature butter and yogurt well.

Sift flour, salt and baking soda and add to the yogurt mixture. Add almond meal and knead for about 10-15 min.
Let it rest for 5 minutes. Then, roll it out into a thin sheet using a rolling pin, say about 1/4" thickness.
Cut into squares and lay it on a greased cookie sheet lined with parchment paper.

Bake at 400F for about 7-8 min or until lightly golden.

It will firm up a little on cooling. Serve with your choice of butter or jam.
Never tried peanut butter on it... hmmm.