Anyone who knows me will tell you that I am stubborn. When I get it into my head to do something, I will keep going until I do it. Sometimes this is good; we call it perseverance. Sometimes this is bad; we call it pig-headedness.
When it comes to this week at work, I am definitely feeling piggy. I cannot solve this problem. Breathe with me.
in a tart, paired with rosemary and sipped, or crushed with mint and dipped.
Almond Cookies with Roasted Strawberries and Toasted Coconut
Cookie adapted from Love and Olive Oil
200 g almond flour or finely ground almonds
200 g granulated sugar
2 tbsp all-purpose flour
2 egg whites
Pinch of salt
1 tsp vanilla extract
Strawberries (a pint should be enough for this amount of cookies)
1 tbsp olive oil
1 tbsp honey
Pinch of salt
Sweetened or unsweetened shredded coconut (to taste)
For the cookies:
Combine almond flour, sugar, flour, and salt in a bowl. In another bowl, whisk egg whites until fluffy, just before the soft peak stage. Whisk in vanilla. Combine fluffy egg whites with dry ingredients until a soft dough forms. Dusting your hands with powdered sugar, roll dough into balls about 1.5 inches in diameter. Place balls on a parchment-lined baking sheet, 1 inch apart. Using your thumb, make a dent in the middle of each ball (this will be for the strawberries).
Let the cookies hang out and dry for 15 to 20 minutes while the oven preheats to 300F. Bake cookies for 20-22 minutes or until tops are cracked and bottoms are golden. Let cool on rack for about 5 minutes. While cookies are still warm, re-form the dent in the center, because it probably puffed up during baking and let the cookies cool completely on a wire rack.
Should make about 2 dozen cookies.
To toast coconut:
Preheat oven to 350F. Spread coconut on a parchment lined baking sheet. Bake in the upper portion of the oven for about 5 minutes or until golden brown. Coconut goes from toasted to burned fast, so keep a close eye on it! Keep oven on for strawberries.
To roast strawberries:
Wash, hull, and halve strawberries (if the strawberries are really large you may want to cut them smaller). Spread on a parchment lined baking sheet. Drizzle on olive oil and honey, and sprinkle with a pinch of salt (don’t worry, they won’t taste salty, it just brings out the flavours). Toss everything together with your hands until strawberries are coated. Bake at 350F in the upper portion of a preheated oven for about 20 minutes, or until strawberries are softened, fragrant, and juicy.
Fill the cookies with a teaspoon of roasted strawberries and sprinkle with toasted coconut.