Espresso-Almond

Espresso-Almond

Ingredients:
½ tsp vanilla extract
½ tsp almond extract

Directions:
Cookies
¼ cup/30 g slivered/
flaked almonds
1 cup/115 g unbleached
all-purpose/plain flour
1
Preheat the oven to 325°F/165°C/gas 3. In a large bowl,
¼ cup/30 g whole-
stir together the flax and milk, then beat for a few strokes to
wheat/wholemeal pastry/
thicken. Stir in the agave syrup, oil, vanilla, and almond extract.
soft-wheat flour
2
2 tbsp finely ground In a blender or food processor, grind the almonds to
coffee a powder, then add both flours, the coffee, baking soda/
½ tsp baking soda/ bicarbonate of soda, and salt. Pulse to mix well, then transfer
bicarbonate of soda everything to the bowl with the wet ingredients. Stir them in
and mix well. Form rounded tablespoon-size balls of dough
¼ tsp salt
and place them on an ungreased baking sheet/tray. Flatten
22 them with your palms to ½ in/12 mm thick.
MAKES ABouT
CooKIES 3
Bake until the edges are golden and the tops are a little
cracked, 12 to 14 minutes. Transfer them to racks and let cool
completely, then store in an airtight container at room tem-
perature for up to 1 week.
470
471
DESSERTS
Rolled quinoa is kind of like rolled oats, but made
Vegetable oil spray
from tiny quinoa. The light flakes bake into these
½ cup/120 ml canola oil
hearty cookies with that nutty quinoa taste and
½ cup/100 g almond
chewy texture. These are the healthiest cookies
butter
you will find—packed with nuts, fruit, and grain—