ORANGE HEARTS

DESSERTSSWEETSINSTAGRAMSCD RECIPE 2CAKES

Dec 3

These hearts turned out so soft and juicy, the first comments from my family were that they taste so much better than the regular almond flour cookies that I usually make and almost like the “real thing”. The dough is soft but works for cutting simple shapes like these hearts. The cookies themselves taste wonderful and the glaze makes them a true delicacy. It’s best to bake them the same day you want to serve them so that they’re nice and crisp. You can store them in an airtight container in the refrigerator for a couple of days, but they will draw moisture and turn softer since they’re made with nut flour and honey instead of regular flour and sugar.

INGREDIENTS
3 oz dripped plain yoghurt (I use SCD legal 24 hour yoghurt. Homemade yoghurt)
1/4 cup sunflower seed oil
2 1/2 tbsp honey
seeds of one vanilla bean
2 cups almond flour
1/4 tsp baking soda
grated zest of 1/2 orange

orange glaze (see recipe below)

INSTRUCTIONS
Add all of the ingredients to a large bowl and knead into a dough, form into a ball, and refrigerate for one hour.

Roll out the dough and use cookie cutters to cut out heart shapes. Place the hearts carefully on a lined baking sheet and bake at 350° F / 180° C for 7 to 8 minutes. Remove from the oven and let cool.

Using a spatula or round-tip knife, cover the hearts evenly with orange glaze.

note: You can make the dough ahead of time and store in the refrigerator. It is best to bake the cookies the day you use them since almond flour draws moisture if stored longer and the cookies will not stay chrisp.

ORANGE GLAZE

INGREDIENTS
1/4 cup coconut butter
1/8 cup cacao butter
1 tbsp honey
1 tbsp freshly grated orange zest

INSTRUCTIONS
In a double boiler, melt coconut butter and cacao butter. Remove from the stove and stir in honey and orange zest. Refrigerate for 10 minutes until the glaze starts setting. Using a small metal spatula or round-tip knife to spread the glaze onto the cookies.

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