I made this recipe to satisfy a craving for a shortbread style cookie. Instead of using cups and spoons, I have learned I get more consistent results using a kitchen scale.
These ingredients are not as forgiving as traditional flours and sugar and much too expensive to waste on a failed recipe.
I hope you try cooking with a scale, I really like it now.
Orange Almond Cookies
7 ounces almond flour (I used blanched almond flour from Honeyville)
1 ounce finely ground flax seed or chia seed
3 ounces xylitol
Orange zest from 1 large orange, or 1T dried
.25 ounces or 1 Tablespoon coconut flour, sifted
1/4 tsp salt
4 ounces cold butter
2 cold eggs (beaten)
Finely mince orange zest or grind dried zest in a coffee grinder when you grind the flax or chia seeds, combine with almond flour, xylitol, salt and sifted coconut flour.
Grate cold butter into dry ingredients, (or use a food processor), when mixture is crumbly and evenly mixed, add 2 eggs (beaten) and mix briefly in to a very stiff dough.
Don’t over mix, some pieces of butter should still be visible.
Divide dough into 2 halves. Roll each portion into a log approximately 2 inches in diameter. Wrap in plastic film or wax paper and chill for a minimum of 1 hour. (dough may be wrapped completely and frozen for later use).
To bake cookies. slice cookies from log into 1/2 inch thickness. Place on parchment lined sheets, bake 300 degrees for 30 to 35 minutes until golden brown.
Remove to cool on a rack.
These are especially tasty drizzled with a tiny bit of very dark chocolate melted over hot water.