In my experience, cooking “light desserts” is very satisfying: first, because I can achieve excellent results abstaining from using ingredients wich are often part of daily nutrition; I’m talking about eggs, milk, yeasts, refined flours and sugars … these are vegetarian ingredients, but they should be limited. Secondly, I realize that, gradually, my palate becames more perceptible; this allows me to enjoy also the simple and light tastes.
group 1 (dry ingredients)
- whole spelt flour 10,6 oz
- 1 coffeespoon baking powder
- 1 pinch of salt
- 2 table spoons of corn starch
- ½ coffeespoon of vanilla extract
- almonds 3,5 oz
- pistachio’s nuts 3,5 oz (not salted)
group 2 (liquids)
- almond’s drink 3,5 oz
- sunflower oil 2,1 oz
- brown sugar 3,5oz
- 1 lemon (grated skin and juice)
- Preheat oven 356F
- Mince roughly in a mixer almonds and pistachio’s nuts. Put them in a bowl all together with the group 1 ingredients.
- Create an emulsion with the group 2 ingredients using a hand blender.
- Add the emulsion to the dry ingredients in the bowl. Mix them with a spatula first and then create a uniform dough with your hands.
- Cut into two portions and, with floured hands, roll into two long logs of about 3 inches thick with the ends squared off. Put them on the cookie sheets and bake for about 20 minutes.
- Cool the logs on a rack and reduce the oven to 320F.
- Cut the logs with a knife into ½ inch wide slices. Maybe some of them will crumble apart, but don’t worry there will be always somebody who eat the crumbs 😉
- Place the biscuits on the cookie sheets and bake them for about 6/7 minutes each part.