I went to one of my favorite quirky discount stores yesterday. In addition to some interesting combinations of consumer packaged goods, they also have a pretty nice assortment of gluten-free flours. So, I picked up some coconut flour yesterday. Also, I've been staring at this package of almond paste for months. I decided to kill 3 birds with one stone by 1) experimenting with coconut flour, 2) getting rid of this almond paste, and 3) paying homage to National Cookie Day.
Let me know if you give this recipe a try. It's pretty easy. The subtle flavor of coconut is pretty nice. If you decide not to do the sandwich cookies, just take a moment to slather a couple of cookies with cocoa hazelnut spread...trust. Enjoy ;-)
Almond
Shortbread Cookies, inspired
by Odense
Preparation:
15 minutes
Cooking
Time: 8 minutes
Yield:
36 cookies
Ingredients:
- 3.5 ounces of almond paste
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon of Kosher salt
- 1 egg yolk
- 1 cup all-purpose flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
Directions:
Preheat oven
to 350°F.
In a food
processor, break up the almond paste into crumbs. It tends to clump up into a hard mass.
Add the
butter, sugar, extract, and salt.
Process until combined. With the
processor still in motion, add the yolk.
Continue to process to incorporate the yolk.
In another
bowl, sift together the flours and baking powder.
Add the flours
and baking powder into the food processor with the other ingredients. Process to combine all the ingredients. Take a break, and use a rubber spatula to scrape
down the sides. Process a little longer
to incorporate.
Transfer the
dough to a pastry bag. Portion the dough
onto a parchment lined baking sheet.
Greasing the baking sheet with butter works, too.
TIP: You can use a plastic freezer bag if a pastry bag is
not available. Just fill and cut one of
the bottom openings. What? You don't
have that either? Go old school and
place the cookies on the paper using a couple of spoons.
Smooth out
the top of your dough with a small amount of water on your finger for
presentation.
Place the
dough in the preheated oven for about 8 minutes or until the edges have begun
to brown. Remove the cookies from the
oven and allow them to cool on a cooking rack before enjoying.
OPTIONAL: Create sandwich cookies by placing
1/2 a tablespoon of cocoa hazelnut spread between 2 cookies. These cookies look great with a quick dusting
of powdered sugar.