These are other worldly delicious. The recipe is actually from Ottolenghi’s cook book Simple. I adapted it to make it vegan and changed the spices to the traditional cinnamon and clove. Although I have no doubt the 1 ½ tsp of Chinese five spice works beautifully. These are a traditional Swiss Christmas cookie come brownie, lightly crisp on the outside and soft and chewy in the middle. They are also gluten free. I made them for the first time at Christmas, so they will forevermore be associated with the festive season. They make fabulous foodie gifts as well.
- Serves:18 cookies (if using a 7cm cookie cutter)
270g Ground Almonds
250g Granulated Sugar.
40g Icing Sugar. plus extra to finish
40g Dutch Processed Cocoa Powder sieved
Zest of 1 orange
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
1 tsp vanilla extract
Aquafaba from 1 tin of chickpeas
Preheat the oven to 170°C Fan.
Place all the ingrediants exept the aquafaba and vanilla, in the bowl of a free standing mixer with the dough hook attached. Mix on a medium speed until combined.
With the mixer going add the vanilla and then aquafaba, 1 tbsp. at a time, until it comes together in a soft ball. You won’t need all the aquafaba and the dough will be quite sticky.
Place on a sheet of cling and shape into a rough disc, cover and refrigerate for 1 hour, to rest.
Cut 2 pieces of baking parchment and place on top of one sheet and place the other on top of the dough. Roll out to for a rough 22cm circle and 1 ½ cm thick. Using a 7cm star cutter or any cutter of choice, cut out the shapes and place on a lined baking tray. Press the scraps together and roll again, and cutting more shapes as before, until all the dough has been used.
Bake for 12 minutes, until the bottoms are slightly crisp and the middles are soft and gooey. Remove from the oven and set aside to cool.
Dust with icing sugar to finish.