Today’s offerings; simple, delicate biscuits and fading flowers.
The weather yesterday was all over the place here in Scotland. We had brightly shining sun accompanied by rain, snow, hailstones and some rough winds. The temperature also dropped a bit and our home had quite a chill. I knew there was a long day ahead of us come noon so I baked these biscuits in the morning to bring a little joy.
Lighter, fluffier and more delicate than biscotti but just as good for dipping in your tea/coffee/whatever-you-like. They also hold their shape well and have a slight crunch. Sweetened with a delicious mix of a little coconut sugar, a little maple syrup and a good dose of vanilla. I used almonds here because they are the standard nut in our home (and they also happen to be my favourite) but I could see this working well with macadamias, pecans, walnuts or brazil nuts (I have a plan to make a pistachio and rose water version at some point).
The decision to sprinkle the top of the biscuit with cacao was made to bring a little bitterness and richness to the otherwise sweet flavour. It turned out to be a good decision, but cacao always is.
Simple Almond & Vanilla Biscuits Topped with Cacao
1 1/2 cups almond flour
1 tsp baking powder
1/3 cup chopped almonds (quite fine so that they don’t break up your biscuit when you go to slice it)
2 1/2 tbsp maple syrup
1 1/2 tbsp coconut sugar
2 tbsp coconut oil (as a solid)
1 tsp vanilla
1 tsp raw cacao powder
Pre-heat your oven to 180C and line a tray with baking paper. In a large mixing bowl combine the dry ingredients (almond flour, baking powder, salt, chopped almonds and coconut oil). Use a fork to break up any clumps that appear.
Add the maple syrup to the bowl and mix well. Add the coconut oil to the mixture and combine using your hands until a dough begins to form. Transfer the dough onto the baking tray.
Shape your dough into a rectangle with an inch thickness. Sprinkle the cacao over the top of your dough. Place in the oven and let bake for about 15 minutes, until the edges are turning golden.
Remove from the oven and let cool completely. The dough will be very soft and fluffy when you bring it out but will harden up as it cools. Once it has fully cooled cut very delicately into slices. Space the slices evenly on the tray. Pop back in the oven for about 10 minutes.
Remove from the oven and let fully cool before serving.