Who doesn’t like cookies?? And Lemon pie?? The two together, is just heaven!!
Another recipe using almond pulp and I promise you, it’s the perfect option for pre-christmas weekend treat. You should really try this one! It’s delicious!!!
I make a big batch of the lemon curd so I can have it on everything, it’s just amazing but if you want you can make just a single batch to fill the the cookies with some citric heaven lemon curd.
WHAT YOU WILL NEED:
for 3-4 portions
- 60g corn, potato or tapioca starch
- 60g rice flour
- 100g almond pulp ir almond flour
- 120 vegan butter or coconut oil
- 60g granulated sugar(coconut or muscovado sugar also work)
- 1tbsp ground flax seeds
- ¼ cup poppy seeds
Lemon Curd
- Zest from 1 lemon
- Juice from 2 lemons
- ½ cup almond milk
- ½ cup mapple syrup (or ¼ cup sugar)
- 2 tbsp corn starch or arrowroot
- ¼ tsp turmeric
HOW TO:
- Cookies: Mix all the ingredients with your hands or a small food processor besides the poppy seeds;
- Place the cookie dough in the fridge for 1 hour;
- Meanwhile make the Lemon Curd by mixing all the ingredients in a sauce pan and bring it to a boil, mixing well. Cook for 2 minutes and set aside to cool down;
- Cookies: Make small “sausages” with the cookie dough and place back to the fridge or freezer to make it firm(about 20 minutes in the freezer);
- Cut slices of cookies and place in a baking tray;
- Make a thumbprint in each cookie dough slice;
- Roll the cookie slices in the poppy seed and fill each thumbprint cavity with a teaspoon of lemon curd;
- Bake it for about 20 minutes at 180°C until golden brown on the outside and still soft in the middle.
- Let it cool down and enjoy! They cookies keep well until 3 month when stored in cool dry place.