I'm trying to learn more about cooking with nut flours and alternative ingredients, so today I thought I would try to make some sort of shortbread cookie out of almond flour. A few weeks ago, when I made my almond/flaxseed crackers, I thought the texture of the almond flour was very similar to shortbread, and Elana Amsterdam of Elana's Pantry (One of my absolute favorite recipe sites!!) uses almond flour in most of her cookie recipes, so I thought I would give it a try.
Lemon Rosemary Hearts
Ingredients:
1 3/4 c almond flour
1/4 cup butter (at room temperature)
2 T. raw honey
2 t. chopped fresh rosemary
zest of one lemon
1 T. lemon juice
1/4 t. salt
1 egg white
Mix almond flour, rosemary, lemon zest and salt together, then add butter and mix until you have a crumbly dough. Add lemon juice to egg white, and beat with a wisk until it forms loose peaks and has turned white (this should take about two minutes.) Add honey and beat for another 30 seconds. Mix egg whites into the dough and blend together. This should give you a nice firm cookie dough. Roll out between two sheets of waxed paper and use a heart shaped cookie cutter to form them. This should give you about 3 dozen small cookies (I used a 1-inch cookie cutter). Bake at 350 for 8-10 minutes. (Keep an eye on them because they burn easily!) Excellent with champagne!
Mmm! Good. Excellent with champagne, is that so! Most things are excellent with champagne, I find :)
ReplyDeleteHi Sara. A rather curious mixture of sweet and savoury. I had some rosemary shortbread type biscuits last year that I loved - but there was no sweetness in them. I think I would prefer with only a tad of honey maybe.
ReplyDeleteVery pretty to make them heart-shaped!
Bearfriend xx