Greetings Chocolate and Cookie Lovers!
Celebrate the holiday season and warm up your kitchen by baking Chocolate Almond
Lavender Cookies. These lovely bitter-sweet cookies are super yummy, easy to make and they make a
great holiday gift too!
Ingredients: (Makes 30 cookies)
1 Stick sweet butter melted and cooled at the room temperature (vegan version
use Earth Balance butter)
1/2 almond milk room temperature
1/3 Cup sugar
1/2
Cup cocoa powder (unsweetened)
1 1/2 Cups spelt pastry flour
1 Cup lightly toasted almond slivers
1 Tsp. organic culinary lavender buds
Directions:
1. In a food processor mix almond milk, melted
butter and sugar. Let it stand for about 10 minutes for the sugar to dissolve,
then pulse a few more times.
2. In a bowl mix flour, lavender buds and cocoa powder. Then, gradually
add to the mixture in the food processor and pulse a few times, until they
form a coarse mixture. Do not over mix because it makes the dough tough and
cookies will come out dense.
3. Add almonds and pulse 4 times.
4. Empty the mixture on a lightly floured
surface (kitchen counter works just fine, not the titled kitchen counter
though, it has to be a flat surface).
5. Gather up the dough and knead 2 or 3 times. Next, flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
6. Preheat oven to 375 °F.
7. Take
out the cookie dough from the fridge and
roll it out on a lightly floured flat surface (1/2 inch thick), cut out cookies with
a 2 inch round mold and place them on a cookie sheet (cover cookie sheet with parchment
paper 1st). You can also sprinkle a tiny amount of sea salt, this is optional, but I do that because it makes these cookies even more decadent!
8. Bake
for 12-15 minutes.
9. Remove
cookies to a cooling rack and let it cool for an hour before eating, serving or
packaging.
Happy Baking!
Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
on upcoming chocolate, culinary & wine pairing classes, and special events!
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