Surat, Gujarat
6 hours ago
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Florentine Cookies

YIELD

15 mins

PREP TIME

10 mins

BAKE TIME

25 mins

TOTAL TIME

Ingredients

•	½ cup Anthony’s Goods Raw Cashews
•	½ cup honey roasted almond slices
•	½ cup walnuts 	
•	¼ cup Anthony’s Goods Blanched Almond Flour
•	¼ cup coconut oil
•	2 tbsp honey
•	½ cup Anthony’s Goods Coconut Sugar	
•	1 tbsp Anthony’s Goods Coconut Milk Powder
•	2 tbsp water
•	1 tsp vanilla extract
•	½ tsp salt 
•	¼ cup chocolate chips
•	1 tsp coconut oil

Instructions

These thin and crispy cookies are drizzled with chocolate for an artistic touch. They’re delicate, delicious and gluten free. 

1. Preheat the oven to 350F and line 2 baking sheets with parchment paper.

2. Process the cashews, almond slices and walnuts in the food processor, until you have small pieces. Pour into a large bowl with the almond flour. Whisk to combine.

3. In a small pot, add the coconut oil, vanilla extract, honey, coconut sugar, coconut milk powder and water. Heat on low heat for a minute and stir to combine until smooth. Pour the mixture over the processed nuts and stir to combine. Let rest for 20 minutes.

4. Scoop the dough one teaspoon at a time and roll into a ball. Place the balls on the baking sheet 4 inches apart, as they will spread while baking. 

5. Bake the trays on the middle rack for 8-10 minutes (rotating at 5 minutes) until they are golden brown. Let the cookies cool on the baking sheet for 5 minutes before removing them. If any of the cookies have spread into odd shapes or merged into each other, you can use a spoon to separate them and nudge them into circle shapes while they are hot. 

6. In a small bowl, add the chocolate chips and teaspoon of coconut oil in a small bowl. Microwave for 30 second intervals, stirring in between, until melted and smooth. Drizzle over the cookies and refrigerate until the chocolate is set. 

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