AL­MOND CO­CONUT COOK­IES

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

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.

Bat­ter

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

Fill­ing

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

Top­ping

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.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.