I’ll tell you something. It’s tough not going home for Christmas. I haven’t been home in almost two years now, and of course I miss my family. But I also miss the Brazilian heat, and other tiny things that nobody does here in Canada.
Like dessert. There is no dessert after an average week-night dinner. This entire country lives devoid of the concept of finishing off a meal with something sugary to “sweeten life” as we say in Brazil.
Recently I got a bit nostalgic and bought a bottle of Frangelico. This is something my father drinks, in a tiny shot glass– a digestif–after supper once in a while.
I began reaching for my chilled Frangelico bottle after dinner. I’d sit drinking the cold almond liqueur out of a tacky, pink lucite shot glass while my boyfriend stared at me wondering what the hell I was doing. I didn’t care, and still don’t.
I’m just recreating a little moment, keeping a small ritual alive half-way across the world and in a much snowier place.
Now it’s almost Christmas. I’m constantly trying not to get ahead of myself with homemade gifts, which at this point, are another mask of procrastination. Yes, I still have final papers for school, and work, and exams. So making endless batches of Sriracha salt and hunting down red velvet ribbon to tie off mason jars isn’t going to help.
But studying does get monumentally better with a reward, and why not make it a boozy cookie?
So this is a cookie in lieu of this memory of my father and his digestif. It is an amazingly delicious cookie, and incredibly simple to make. You won’t taste the Frangelico too much, it really just adds a depth of flavour along with the slivered almonds. They are chewy and delicious. I suggest giving these a try. You won’t stop craving them.
1 cup peanut butter
1/2 cup sugar
2 1/2 tablespoons of Frangelico
Slivered almonds for garnish