This recipe is gluten-free and vegan. It contains nuts and legumes.
Recipe for edible MAINE by Krista Kern Desjarlais.
Makes
36 cookiesIngredients
- 10 ounces hazelnuts toasted and ground
- 8 ounces granulated sugar
- ¼ teaspoon orange zest
- 8 ounces vegan butter soft
- ¼ teaspoon vanilla extract
- 10 ounces gluten-free flour
- 1 teaspoon xanthan if flour mix does not contain it
- ½ teaspoon kosher salt
- 1 batch Dark Chocolate Ganache
Instructions
- Preheat oven to 300° (convection) or 350° (standard).
- Combine hazelnuts, sugar, and orange zest and process to a sandy texture. Add vegan butter and vanilla extract and process until you have a smooth paste with a creamy texture. Add flour and salt (with xanthan if needed) and process until dough comes together. Remove from food processor and knead until a smooth dough is achieved.
- Roll balls from 2 teaspoons of dough each (approximately 10 grams each). Place close together on a parchment-lined sheet pan. Bake for 12 minutes or until the cookies are light golden at the top and base and golden on the bottom. Cool before using dark chocolate ganache to assemble sandwiches.
- Pipe approximately 1/2 teaspoon of ganache onto half of the cookies (on the flat side), then top them with the remaining cookies to form cookie sandwiches. Enjoy at room temperature. The sandwiches can be stored at room temperature or chilled.
