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 tablespoon 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 teaspoon xanthan gum
1 teaspoon baking soda
4 egg yolks
1/2 tablespoon almond extract
1 teaspoon 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.