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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

WE LOVE… CASHEW COOKIES pg44 // GRANOLA CLUSTERS pg44 // BEE SHORTBREAD pg46

Almond cookies Florentine-style

Vegan, sugar-free and gluten-free!

MAKES 12

200g (7oz) raw whole almonds

a pinch of sea salt

¼ tsp bicarbonate of soda

2 tbsp coconut oil

50ml (2fl oz) maple syrup

¼ tsp almond extract

1 Preheat the oven to 160°C/Gas Mark 3. Lightly grease a baking sheet with oil and line it with baking parchment.

2 Put the almonds in a food processor and pulverize for about 30 seconds, until ground into tiny crumbs.

3 Pour them into a mixing bowl, add the salt and bicarbonate of soda, then mix with a fork.

4 Melt the coconut oil in a small pan over a low heat until liquid. Pour the oil, maple syrup and almond extract into the dry ingredients and stir to combine.

5 Spoon the sticky mixture onto the baking sheet using a teaspoon, then flatten each spoonful into a cookie shape.

6 Bake for 15-16 minutes until golden brown. Leave to cool until hardened on the baking sheet, then transfer to a wire rack to cool completely.

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!