MATCHA PISTACHIO COOKIE
100 GRAMS ODENSE MARZIPAN (YOU CAN FIND IT AT MOST GROCERY STORES IN THE BAKING AISLE)
1/4 CUP THE CAP COCONUT BUTTER, MELTED
1 T THE CAP MATCHA
1 CUP GROUND PISTACHIOS
1 CUP POWDERED SUGAR
2/3 CUP ANSON MILLS TOASTED OAT FLOUR, FINE TO SUBSTITUTE WITH ANY OAT FLOUR
1/4 TSP XANTHAN GUM
1 TSP BAKING SODA
4 EGG YOLKS
1/2 T ALMOND EXTRACT
1 TSP VANILLA EXTRACT
Preheat oven to 350F and line two half sheet pans with baking parchment paper or silpat.
Combine all ingredients in a food processor. Press start and let the machine do its magic until everything is mixed together. The dough should be sticky but not wet, almost Play-Doh like.
With a cookie scoop, scoop out 6 cookies on each sheet and pat each cookie down with the palm of your hand.
Bake for 7 minutes, take them out, pat them gently one more time and bake for another 4 minutes.
Let them rest on the cookie sheets for at least 15 minutes so that they set and don’t fall apart when you pick them up.
Store them in a ziplock bag for up to a week or in the freezer.
This recipe is a gluten free and dairy free version of the March 2020 Internet Cookie subscription.