ALMOND COCONUT COOKIES
This wonderful batter does not contain eggs and it’s really easy to make. You can use it to make any type of cookie. I don’t mind if the filling spills out a little bit. I brush a little syrup on top and sprinkle with sesame seeds.
Makes 50 cookies.
3½ cups flour, sifted
½ cup almond flour
1 packet baking powder
½ cup oil
50 g coconut cream
1 cup water, orange juice or Rosetta liquid ½ cup powdered or caster sugar
1 cup blanched almonds, ground ½ cup coconut flakes
2 to 3 Tbsp. honey or sugar-free silan 1 to 2 drops almond extract
¾ cup halva, crumbled
1 cup syrup
½ cup sesame seeds
In the bowl of an electric mixer fitted with a dough hook, add the ingredients in the order they’re listed. Mix until smooth and dough begins to fall away from side of bowl. If the dough is too soft, add one or two tablespoons of flour. Cover with plastic wrap and put in the fridge for 30 minutes.
Separate dough into four sections and roll out each section to a thickness of ½ cm. Sprinkle with almonds and coconut flakes. In a bowl, mix honey or silan together with almond extract and drip on top. Sprinkle with crumbled halva.
Roll up the dough with the filling starting from the side closer to you. Cut the roll into slices that are 1½ cm. thick. Prepare the other rolls in the same fashion.
Place the slices on a baking tray and brush with syrup and sprinkle with sesame seeds.
Bake in an oven that has been preheated to 180° for 15 minutes and then lower temperature to 170° and continue baking for another 15 to 20 minutes until cookies are golden brown. Remove and let cool. Make sure not to overcook cookies or let them dry out.