Frida Kahlo’s Almond Cornmeal Cookies

Frida Kahlo’s Almond Cornmeal Cookies came to me via a journey. With her fierce beauty and unique fashion sense, Frida Kahlo was an incredible artist who used glorious colors to paint the pain and passion of her life. She was one original Señora.

Years ago on the way back to Germany from the States, I once arranged an 8-hour layover in London solely to attend an exhibition of her art at the Tate. Many of the works were lent to the exhibit by celebrity collectors such as  Madonna. I spent an incredible few hours there immersing myself in her unforgettable paintings.

Good thing I lingered in the gift shop afterward because I found this jewel of a cookbook written by painter Diego Rivera’s daughter Guadalupe. Frieda was Diego’s second wife.

This Book is Gorgeous

The book is gorgeously photographed using original locations including the famous Blue House, once Frida’s home and now a museum. The recipes are arranged in menus in a 12-month cycle of fiestas. One of them is a recreation of Diego and Frieda’s wedding feast. If you are a Frieda fan like me I highly recommend this book.

Guadalupe’s mother, Diego’s first wife, taught Frida to cook. Guadalupe lived with Diego and Frida for a spell and in the book she shares her memories of that time along with Frida’s recipes. Frida loved to celebrate holidays and occasions and constantly entertained guests. She set the most incredible tables with unique glass and tableware, embroidered tablecloths, and napkins. Frida especially loved using flowers to decorate, often using them to spell words on the table and matching the bouquets she arranged on the table to those she wore in her hair. Think of her as an early Tartelette, with salsa.

What I wouldn’t give for an invitation to one of those fiestas.

Today, on Cinco de Mayo, I thought of no one better to honor than the fantastical, fierce, fragile, genius Frida who was so proud of her Mexican heritage.

Almond Cornmeal Cookies

There are so many terrific recipes in the book. I was intrigued by Frida Kahlo’s Almond Cornmeal Cookies because of the cornmeal. The original recipe finished off the cookies by beating egg whites and sugar together into a meringue to dollop on top.  I skipped that part because of the raw egg whites. We have our own happy healthy chickens here on the property and it’s barely two minutes from under the hen into the batter. However, I know most people don’t have this access so I left the cookies nekkid.

No worries. Not too sweet, simultaneously crunchy and chewy, they are delicious all on their own.

Feliz Cinco de Mayo!

Print

Frida Kahlo's Almond Cookies

Course Dessert, Snack

Cuisine Mexican

Keyword Cornmeal Cookies, Frida Kahlo Recipes, Mexican Cookies, Mexican recipes

Prep Time 30 minutes

Cook Time 15 minutes

Servings 2 dozens

Ingredients

• 1 cup flour
• 3/4 cup cornmeal
• 1+1/8 cups white granulated sugar
• 3/4 cup blanched almonds ground and toasted
• 3/4 cup butter softened
• 3 egg yolks
• 24 whole-blanched almonds

Instructions

1. Preheat oven to 350 degrees F
2. Line two baking sheets with parchment paper.
3. Toast almonds.
   
4. Sift flour and cornmeal together in a bowl.
5. Make a well and add sugar, ground almonds, butter, and egg yolks.
   
6. Stir it together and then use your hands to knead the batter to make sure the butter is evenly distributed.
   
7. Roll into balls and flatten them slightly on the cookie sheet.
8. Press a blanched almond into the center of each cookie.
   
9. Bake for 15 minutes or until the edges become golden brown.
10. Transfer to a wire rack to cool.

Recipe Notes

*From Frieda's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle, Clarkson Potter Publishers, New York 1994
 
**The original recipe made over 50 cookies. I halved it.

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