Per Round: 51 Calories, 3g Fat, 2g Protein, 5g Carbohydrate, 1g Dietary Fiber, 6mg Cholesterol, 33mg Sodium
These savory cookies can be served as an appetizer topped with smear of tangy fruit chutney and a slice of summer sausage. They also make a great garnish for a bowl of tomato soup. And, to help promote a good night’s sleep, nibble a couple of them as a snack topped with a dab of tart cherry or cranberry relish and a small slice of turkey and a warm bedtime beverage.
Place cheese, flour, salt, and turmeric in a food processor and pulse until evenly blended. Remove lid and add almond butter, egg yolk and cherry juice. Recover and pulse until dough forms into a ball.
Remove dough ball from processor bowl and transfer it to a clean flour-covered work surface. Divide the dough in half and roll each half into a long tube-shape roll (about 1-1/2” inches in diameter and 6” inches long). Wrap each tube in plastic wrap like a sausage and refrigerate for an hour or up to 2-3 days.
To bake; preheat oven to 375° F. In a small prep bowl whisk together the egg white and water, set aside. Remove one dough tube from the refrigerator, remove plastic wrap and using a thin slicing knife cut the tube into about 24 thin crosswise slices about ¼” inch thick each. Place slices on parchment-lined cookie sheets about ½” apart. Brush the tops of the slices with the egg wash and then press one almond in the center of each round and sprinkle with a pinch of mustard seed. Place sheets in oven and bake about 15 minutes or until bottom surface of each round turns a light golden brown and then repeat with the second tube. (Rotate cookie sheets halfway during baking to insure even baking).
Remove from oven and place sheets on racks to cool. Remove rounds from parchment when completely cool and store them in an airtight container.