Hearts & Flowers Almond Cookies
Ingredients
1 cup gluten-free all-purpose flour, sifted, spooned into measuring cup and leveled-off1 cup almond flour, spooned into measuring cup and leveled-off
1/3 tsp. baking soda
1 tsp. ground cardamom
1/3 tsp. salt
1/2 cup coconut sugar
1/3 cup Flora Hydro-Therm Almond Oil
2 large egg whites
1/2 tsp. rose water
1/2 cup pistachios, chopped - additional for topping, if desired
1/2 cup almonds, chopped - additional for topping, if desired
Topping
1/3 cup powdered sugar, sifted1/4 tsp. Salus Red Beet Crystals, no lumps
Drizzle of water
Dried rose buds
Instructions
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Set racks in the middle of the oven and preheat to 350°F.
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Line two baking sheets with parchment paper.
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Combine flours, baking soda, spice, and salt in a medium bowl; mix well.
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In the deep bowl of a mixer fitted with paddle attachment, cream oil, and sugar.
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Scrape down the sides of the bowl with a spatula, then add egg whites and rose water; mix well.
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Mix dry and wet ingredients together slowly to combine. Stir in nuts.
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Shape dough into 1-inch balls or hearts, then place on sheets about 2 inches apart.
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Bake for 12-16 minutes or until lightly browned. Rotate sheets halfway through cooking.
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Cool cookies 2 minutes on baking sheets, then transfer to wire rack to cool completely.
Topping
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Mix icing sugar and water to get the right consistency
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Add a small amount of Red Beet Crystals until the desired color is achieved.
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Drizzle frosting over cooled cookies, sprinkle chopped nuts (if desired), and decorate with roses.
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Store in an airtight container until serving.
Dana Green Remedios, RHN, RNCP, NNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.
