Flour is composed of carbohydrates, fat, and protein. Wheat contains more protein than rice or other cereals, and is the most nutritious of the common grains. Here’s a baking tip: The percentage of protein, which ranges from 9 to 12 percent, determines how hard and chewy the food will be. Bread flour benefits from a higher percentage of protein while cookies are more delicious when made from flour with less protein. Softer flour, with less protein, is best for chemically risen products like cakes, cookies, and biscuits. Pastry flour is best to use for these, but if you don’t have that, use all-purpose, and take a tablespoon out per cup.

Wheat is like air, we take it for granted. But for most of us, most of the time, grains really are the staff of life. Just think, the cultivation of wheat allowed the development of settlements and the first neighborhoods. So the next time you measure out some flour, consider its prime role in human civilization.

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Charlene

Chocolate-Almond Bonbons

1 8-ounce can almond paste

1 12-ounce package (2 cups) semisweet chocolate pieces

1/4 cup butter

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1 teaspoon vanilla

2 cups all-purpose flour

Preheat oven to 350 degrees.

Use a teaspoon and make tiny balls out of your almond paste. Do this prior to getting your chocolate ready. Set aside.

In a medium saucepan, combine the chocolate pieces and the butter. Cook and stir over low heat until melted and smooth. Stir in the sweetened condensed milk and the vanilla. Stir in the flour until well combined.

Once your dough and chocolate are ready, enrobe each almond paste ball with chocolate. Place your rounded chocolate-almond balls on an ungreased cookie sheet. Bake for 6 to 8 minutes. Transfer to a wire rack to cool.

Drizzle with glaze, or dust with powdered sugar. Makes 90 cookies

Almond Glaze

In a small bowl, stir together 1 cup sifted powdered sugar, 1/2 teaspoon almond extract, and enough milk (about 1 to 2 teaspoons) to make a thin glaze. You can tint it with food coloring.

Chocolate Glaze

In a small bowl, mix 1/2 cup sifted powdered sugar, 2 teaspoons cocoa powder, and enough milk (2 to 3 teaspoons) to make a thin glaze.

Powdered Sugar

In a large Ziploc bag, add the cooled cookies, 30 at a time, to 2 cups powdered sugar. Shake gently and remove with a large slotted spoon to remove excess sugar.