I love peanut butter and chocolate! So my go-to cookies are usually peanut butter and chocolate chip. (You may have seen me post about them before. The recipe is in this blog). But these almond flour cookies were given to me by a friend over the holidays and are absolutely delicious and will definitely get a rotation in my go-to cookies! They are perfect. Just the right balance of flavors. This recipe is from my friend.
So here's a secret and baking tip...at New Beat Foods, we always "mise-en-place" when baking. It is a French culinary term meaning "put in place" or "everything in it's place". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients. I love to organize and keep things organized. So when I get a new recipe, I organize it based on how the ingredients will go together. Then I get all my ingredients out of the cupboard, weight (or measure) and mise-en-place, making cooking and baking come together effortlessly...dry ingredients in one bowl, wet ingredients in another, which bowl needs to be bigger, etc.
I have also taken the term mise-en-place into all areas of my life. When going skiing for example, I mise-en-place my ski items. When getting ready to leave the house for work, I mise-en-place my breakfast, lunch, face mask, water, tea, day-timer, etc. I love the concept and it helps me stay organized. Enjoy the recipe and mise-en-placing :) Would love to know if you mise-en-place?
Preheat oven to 350 degrees
Dry ingredients - Whisk dry ingredients a medium bowl, set aside.
2 cups blanched almond flour (not almond meal) Superfine almond flour is best (Bobs Red Mill)
1/4 cup potato starch (not potato flour)
1 1/2 teaspoons ground cardamom
1/4 teaspoon kosher salt
Wet Ingredients - Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes.
1 cup sugar
1/3 cup virgin coconut oil, softened at room temperature
Add egg and orange zest and beat until just combined.
1 large egg
1 tablespoon plus 1 teaspoon finely grated orange zest (from 2 oranges) If doubling the recipe 3 oranges is enough.
Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
Spread 1/2 cup finely chopped, roasted pistachios on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for top of cookies. Wrap logs in plastic wrap and chill at least 1 ½ hours. (May freeze at this point.)
Line rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets. They do not spread much so you can place them fairly close together. Sprinkle with reserved pistachios, pressing lightly to adhere.
Bake at 350 for 10-12 minutes or until lightly browned on edges.