I hope you find time to make this recipe this weekend! Perfect cookies to give as gifts to those we love most and for these colder days. They are crunchy and fudgy at the same time, like brownies. Flourless, so perfect for those who don't consume gluten. I want to know if you liked them :)
Ingredients
Makes 20 cookies
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250g of ground almonds (almond flour)
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200g of sugar (you can try using less)
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40g of icing sugar
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40 grams of raw cocoa powder
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1 teaspoon of orange zest
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1 1/2 teaspoons of ground cardamom
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1 teaspoon of chaga , optional
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¼ teaspoon of fine salt
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2 egg whites (I always use organic ones)
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1 teaspoon of vanilla
Preparation
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Place all ingredients, except the egg whites and vanilla, in the bowl of a stand mixer. Beat with the paddle attachment on medium speed to combine. With the mixer running, add the egg whites and vanilla and continue beating for 2 minutes, until the batter begins to come together and form a ball.
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Turn the dough out onto a work surface and form a circle. Wrap in plastic wrap and refrigerate for one hour or overnight.
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To make the cookies, preheat the oven to 170°C (340°F). Line a baking sheet (or two) with parchment paper and set aside. To roll out the dough, place it between two sheets of parchment paper – this will prevent it from sticking to the counter or rolling pin. Roll out the dough to about 1.5 cm (4 inches) thick. Cut out cookies using your favorite cookie cutters and place them on the prepared baking sheets. Continue until all the dough is used. Sprinkle extra sugar on top of each cookie.
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Bake for 10 to 12 minutes, or until the base of the cookies is golden brown and the center is soft and moist. Remove from the oven and let cool completely. Dust with powdered sugar if desired. These cookies can be stored in an airtight container for 5 days. The dough can also be frozen for 3 months – allow to come to room temperature before rolling it out.
*Recipe adapted from Ottolenghi