Orange blossom cookies harnesses one of the world’s great scents in an easy, buttery, and unique cookie. These cookies go perfectly with afternoon tea, and they make a beautiful and delicious gift, as well.
- 2 cups (7 oz./200 g) ground almonds
- 1⅓ cups (7 oz./200 g) white rice flour
- ½ tsp salt
- 1 tbsp plus 1 tsp (20 ml) orange blossom water
- Generous ¾ cup (7 oz./200 g) maple syrup
- ¾ cup (200 ml) almond mylk
- 8 oz. (230 g) white almond butter
- 3 oz. (80 g) pistachios and/or pecans, roughly chopped
1Mix the ground almonds, rice flour, and salt together in a mixing bowl. Add the orange blossom water, maple syrup, almond mylk, and almond butter, and mix to make a dough.
2Preheat the oven to 350°F (180°C/Gas mark 4). Line a baking sheet with parchment paper. Divide the dough into 10 pieces and roll into balls. Press the balls into the chopped pistachios or pecans so the nuts stick to them. Place the cookies, nuts side up, on the lined baking sheet.
3Bake the cookies for 15 minutes, remove from the oven, and let cool on a wire rack.
Extracted from Wild Recipes: Plant-Based, Organic, Gluten-Free, Delicious by Emma Sawko(Flammarion, 2020).
Photography © Greta Rybus