The cookies ended up tasting delicious, although I did have some major issues with the consistency. I ended up baking them more than 3x the time suggested (every time I would tap them lightly in the oven to see if they were done, the almond meal batter would just stick to my finger), but I'm wondering if it was a result of the vegetable shortening? Next time I'll probably go with butter, but otherwise, these really did taste delicious!
Ingredients
1/2 cup of unsalted butter or vegan vegetable shortening (if going the vegan route)
10 tbs of powdered sugar
3/4 cup of almond meal
1/2 cup of besan (chickpea )flour
2 Tbs of sorghum flour
1/4 tsp of green cardamom powder (tip for making the powder here)
1/8 tsp of salt
parchment paper
Directions
1. Sift the almond meal, besan flour and sorghum flour together
2. Add in:
1/4 tsp of cardamom powder
1/8 tsp of salt
3. Set it aside
In another bowl cream together:
1 stick of softened unsalted butter
10 Tbs of powdered sugar
4. Mix them gently together.
5. The dough is going to be a bit sticky and loose, but gather it up as best you can, roll it into a ball, wrap it in a bit of saran wrap and pop it in the fridge to take a nap for about 20 minutes.
6. Preheat the oven to 300 degrees.
7. Line a cookie sheet with parchment paper.
8. Take out the dough and knead it a bit... only 3 or 4 times, then nip off little bits.
9. Roll each one into a little ball and put it on the cookie sheet.
10. Pop an almond on top.
11. Now back into the fridge again for another 15 minute cat nap.
12. Then take them out and put them in the oven on the middle rack for about 22 minutes or so. (note: Mine needed almost an hour?! Altitude perhaps?)
13. The cookies should stay on the light side of done. You can tell when they're ready when they're light brown on the bottom.
14. Take them out of the oven.
15. Let them sit on the cookie sheet for another 5 minutes then move them to a cooling rack.
 |
| The unbaked cookies |
No comments:
Post a Comment