The trek through the dwindling jungles of the Amazon nears its end, but not before the forces of nature make their final attempts at vengeance against the outsiders. The storm clouds gather overhead, swelling in over the vast horizon, so thick and so dark with rage that they blot out even the beating rays of the jungle noontide sun. One would think that night had fallen save for the truth of the clock.
With a single blast of lighting and a single crack of thunder so great that it echoes and rings out like a lion’s roar, the rain begins. The rain comes lightly at first, pattering through the thick canopy of the jungle. Mere minutes pass as the party moves through the jungle, knowing that their destination is not a mile away, and the rain grows until in a downpour the jungle greenery is weighted down with water and sagging nearly to the breaking point. The constant hum of the wildlife dies away as even the jungle beasts search frantically for refuge from the storm.
Yet hope is just beyond the jungle’s edge. The party passes safely through to the small village and scurry into the inn that awaits them. They are greeted like heroes by their awaiting colleagues. Cups of black coffee are brought to them, and for a quick bite of civilization a plate of Brazil Nut Crisps, a favorite delight of the locals.
Not overly sweet by design, these cookies are meant to be a snack over black coffee or wine. The chopped Brazil nuts give an unexpected and yet very pleasant flare of flavor to the cookies, replacing the typical sweetness of a cookie with a more refined elegance to compliment the accompanying coffee or wine.
3 cups flour
2 cups confectioner sugar
1 cup chopped Brazil Nuts
1 tablespoon vanilla extract
zest of 1 lemon
juice of 1 lemon
¼ cup buttermilk
¼ tsp nutmeg
½ stick butter (softened)
1 tsp baking powder
Preheat oven to 350 degrees
Combine dry ingredients in large bowl, flour, baking powder, confectioner sugar, nutmeg.
In food processor combine Brazil nuts and lemon zest – give a few good chops, do not leave any large chunks of the Brazil nuts.
In separate bowl combine egg, vanilla, lemon juice, buttermilk and butter- mix well with hand mixer.
Combine wet and dry ingredients, mix with hand mixer, roll into ball and pat with flour, wrap in kitchen towel, place in the refrigerator for a few hours.
Take out of refrigerator
Roll out on floured surface. With a small cap of a jar, cut into little circles and place on non-stick cookie sheet.
Bake about 12 minutes, until slightly golden.
Let cool and dust with powdered sugar