Recipes Gra-Nutty Cookie Dough Cone These bite-sized cones combine the best of both indulgence and convenience and are inspired by top entries to the Almond Board of California’s 2023 student competition with Drexel University students. Almonds and oats unite to form a wholesome and sweet but satiating cookie dough bite that can be used to top a mini waffle cone filled with almond-flavored cream. Developed by Drexel Food Lab on behalf of the Almond Board of California Ingredients Serves: 1 cone (12g) For the Granola Butter – Makes 484g 150g Sliced, Toasted Almonds 100g Oats, RTE 30g Brown Sugar 53g Avocado Oil 50g Maple Syrup 100g Almond Butter 1g Salt For the Almond Buter Cookie Dough Bites - Makes 45 balls (12g) 100g All-Purpose Flour 40g Almond Flour 65g Brown Sugar 4g Salt 180g Granola Butter 4g Vanilla Extract 40g Coconut Oil, Melted 40g Trimoline Syrup 70g Chocolate Chips For the Waffle Cone – Makes 724.5g 114g Eggs 60g Egg Whites 11g Salt 8.5g Vanilla Extract 125g Sugar 240g All-Purpose Flour 110g Butter 56g Milk For the Almond Pastry Cream – Makes 1,316g 907g Milk 226g Sugar 85g Cornstarch 6g Eggs 2g Salt 5g Almond Extract 85g Butter Preparation For the granola butter In the base of a robot coup or food processor, combine sliced toasted almonds, RTE oats, brown sugar, avocado oil, maple syrup, almond butter and salt. Blend until smooth. For the cookie dough bites Preheat oven to 350F. Dust all-purpose flour onto parchment lined baking sheet. Bake raw flour for 5-7 minutes, until temperature reaches 165F. Combine the baked all-purpose flour (pasteurized flour), almond flour, brown sugar, and salt. In a separate bowl, combine granola butter, vanilla extract, coconut oil, and trimoline syrup. Add dry to wet ingredients. Stir to combine. Add chocolate chips. Mix well. Portion cookie dough into rounded teaspoon-size balls (~12g) For the mini waffle cones In a medium bowl, whisk together the eggs, egg whites, salt, vanilla extract, and sugar. Add the flour and whisk until a smooth batter forms and there are no lumps. Pour in butter and milk a little at a time and whisk until smooth and all is incorporated. To cook, grease and heat a waffle cone iron or pizzelle maker to 300F (or medium-high setting if possible) and scoop 1.5-2 teaspoons of batter onto the hot surface. Cook according to machine directions, approximately 1-2 minutes, until it is lightly browned. Form into cones immediately by wrapping the hot dough around a cone mold or extra-large piping tip. Set aside to cool. For the almond cream In a medium bowl, whisk together 1/3 of the milk, along with sugar, cornstarch and eggs. In a medium-sized pot, bring the remaining milk and salt to a boil. Temper in the egg mixture by adding the hot milk mixture a little at a time, while whisking constantly until it is all combined. Return this to the pot. Bring pot to a boil over medium low heat, remove and whisk until smooth. Return to heat and boil one minute until starchy taste has disappeared, whisking constantly. Whisk in butter and almond extract, then pour out onto a plastic-lined half sheet tray and wrap until cooled. To build In each mini cone, pipe almond cream until only ¼ inch remains in the cone. Top with cookie dough bite and serve. Nutritional Info Per Serving NAME AMOUNT Calories 60 Total Fat 3.5g Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg Sodium 0mg Total Carbohydrate 6g Dietary Fiber <1g Total Sugars 4g (Includes 3g Added Sugars) Protein 1g Vitamin D 0mcg Calcium 0mg Iron 0.2mg Potassium 20mg Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.