Tuesday, December 2, 2014
2 eggs, separated
1/2 cup honey
2 tsp vanilla extract
1/4 tsp almond extract
2 cups unsweetened flaked coconut
1 1/2 cups sliced almonds
1/4 cup mini chocolate chips
Preheat oven to 350. While egg whites until still. Place in separate bowl. Combine yolks and honey. Add vanilla and almond extract. Mix in the coconut, almonds, and chips.
Scoop uniformly onto parchment lined tray sprayed with nonstick cooking spray. Gently press them to hold a better shape as they with be very loose and just make little piles as you scoop them. They will need a little coaxing to be pretty. Add sprinkles.
Bake around 10 minutes. Watch closely. You know they're done when the are toasty! Cool and peel off of sheet gently. You can freeze these for later too. Makes around 30 with a 2oz cookie scoop,
Classic Biscuits with half the amount of wheat flour.
1 cup almond flour
1/4 cup coconut flour
1 1/4 cup ap flour
1 tsp salt
1 tbsp baking powder
1/4 cup very cold butter cut into small cubes
Milk to combine (1/2 cup?)
Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it wouldn't hold a drop biscuit shape. Stir in milk quickly. Do not over mix. The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center.