I made these a few years ago as a Christmas special for Kitz Living Foods when I owned it. I didn't do them for too long as they are very labour intensive when done on a large scale but as a treat for friends and family they are perfect. They also keep well.
Almond shortbread cookies
Makes: 20-24 small cookies
2 cups sprouted almond flour
1 cup sprouted buckwheat flour
2/3-1 cup Agave or raw honey
1 tsp vanilla powder or paste
- Soak almonds for 7hrs and buckwheat for 3 hrs, rinse and drain then dehydrate until crisp. Usually 24hrs.
- Grind almonds and buckwheat into flour in a blender or food processor.
- Add remaining ingredients and blend until combined. You may need to finish kneading it with your hands to get a well combined mix. It is a very firm dough.
- Roll into balls and flatten onto telflex sheets or roll out with a damp rolling pin and press into stars if you have cookie cutters.
- Dehydrate for 24-48 hours depending on how dry you want them. I did mine for the 2 days. They are ice and firm but a bit sticky, so maybe err on the lesser amount of sweetener.
- I used honey as I have stopped buying Agave due to it being very high fructose
- It's easier to do it all in a food processor if you have both because it will be able to combine all ingredients properly.
- Honey give a slightly sticky cookie whereas the agave is not so sticky and has a lovely subtle tang from what I can remember.