I tried this recipe using almond milk and I didn't like the taste, it was almost
an overpowering nut flavor.
Not exact matches
It had a subtle ginger
flavor, not
overpowering, and the
nuts were chopped small.
The reason I call for raw
nuts is that toasted
nuts can have an
overpowering flavor.
If you can only find toasted
nuts then I recommend mixing and matching (as opposed to using only 1 type) so that no 1
flavor overpowers the others.
Each square contains only minute amounts of the
nuts to add a light crunch and subtle
flavor that doesn't
overpower the rich savors of the chocolate.
The intricacies of the crust are so unique that I'm relieved that I didn't ruin it by smothering it with a
nut cheese and
overpowering the
flavor with olives and artichokes.
I am considering adding a bit of alcohol such as rum or amaretto or frangelico, like a 1/4 teaspoon, but since the cookies aren't baked it might
overpower the
flavor of the
nuts.