Ingredients ½ cup plus 1 tablespoon (55 g)
almond flour
⅓ cup (70 g) sugar
⅓ cup (45 g) raw sliced almonds,
coarsely chopped
⅓ cup (45 g) cacao nibs
1 tablespoon tapioca starch
1 teaspoon finely grated orange zest
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup (55 g) melted virgin
coconut oil
2 tablespoons canned full-fat coconut milk
Instruction
MAKES 20 COOKIES
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, stir together the almond flour, sugar, almonds, cacao nibs, tapioca starch, orange zest, baking soda, and salt. Add the coconut oil and milk and stir together until all ingredients are fully incorporated.
Scoop 1½ teaspoons of dough and quickly shape it into a ball in your hands. Place 5 or 6 cookies on each baking sheet, leaving at least 3 inches of space between because they spread widely.
Bake for 8 to 10 minutes, or until golden brown. The cookies tend to spread unevenly; if that bothers you, use a 4-inch cookie cutter to help round them. As soon as the cookies come out of the oven, while they are still soft, place the cookie cutter over them (making sure the cookie is completely inside) and gently apply a circular motion. The edges should round up.
Let the cookies cool on the pan for 5 minutes to firm up, then carefully lift with a spatula and transfer to a wire rack to cool completely. The cookies will keep for up to 1 week in an airtight container at room temperature.
This is Aran's take on traditional Florentine, or lace, cookies -perfectly thin, crispy, and elegant without the loads of butter and sugar. They take fifteen minutes to make from start to finish and keep for days in an airtight container. They are great on their own or crumbled over vanilla ice cream. We experimented with this recipe and it worked great and was super tasty.
Recipe from Cannelle et Vanille BAKES SIMPLE by Aran Goyoaga
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