Ingredients
- 1 cup raw almonds
- 1/4 cup, plus 2 tablespoons vegan butter
- 3 tablespoons agave nectar
- 1 teaspoon almond extract
- 1 1/4 cup unbleached cake flour (or gluten-free all-purpose flour)
- A pinch of salt
- 1/2 cup vegan chocolate chips
- 1 tablespoons vegan butter or coconut oil
Preparation
Step 1
1. Preheat oven to 350°F. Dry roast the almonds on a baking pan for 8-10 minutes, checking frequently, until fragrant and the natural oils begin to appear. Pulse almonds in a food processor until it represents a course sand. Set aside.
2. In a large bowl, cream together the butter, sugar, and almond extract with a handheld mixture on medium speed until light and fluffy. Using a wooden spoon or spatula, stir in the flour, pinch of salt and 3/4 cup of the ground almonds. Use your hands if needed.
3. Place your dough on a large sheet of plastic wrap and carefully roll it into a log. About 1 foot long, and a little more than 1 inch thick. Wrap the log tightly in the plastic wrap and freeze for 30 minutes. The dough is going to be delicate and might crumble a little bit, but it will be ok once your wrap it up and freeze it.
4. After 30 minutes, preheat oven to 350°F. Unwrap the dough and cut 1/4-inch thick slices. Place cookie slices on a parchment lined baking sheet and bake for 10 minutes, or until edges are golden brown. Immediately remove from pan and place them on a wire wrack to cool.
5.When the cookies are cooled, melt the chocolate chips and butter together in a small pan over medium-low heat, or in the microwave, 30-second intervals. Dip half of each cooled cookie into the chocolate, place on wax paper until the chocolate is set.