Description
Ultra crunchy vegan Florentine cookies with salted pistachios and chocolate
Ingredients
- 60g shelled salted pistachios (1/2 cup)
- 100g white granulated sugar (1/2 cup)
- 40g rice syrup or honey (2 tablespoons)
- 60g vegan butter (1/2 stick)
- 60g soy cream* (1/4 cup)
- 200g blanched sliced almonds (2 and 1/2 cups)
- 200g dark chocolate (7 oz)
Instructions
- Preheat the oven to 180C (350F) and set out two sheets of parchments paper and a rolling pin.
- Roughly chop the pistachios.
- In a saucepan, combine the sugar, rice syrup, butter and soy cream. Bring to a boil and cook continuously for 5 minutes, stirring consistently.
- Add the sliced almonds and chopped pistachios and quickly combine everything.
- Transfer the mixture onto a sheet of parchment paper. Cover with a second piece of parchment paper and roll out into a rectangle shape with the rolling pin.
- Remove the top parchment paper, place onto a baking sheet and bake in the preheated oven for about 12-15 minutes, until golden brown.
- Remove from the oven and let it cool slightly. (It should be slightly firm but still malleable.) Then transfer to a large chopping board and cut into squares. Let the cookies cool completely.
- While they are cooling, melt the chocolate over a double boiler** until smooth.
- Dip the bottom of the cookies into the melted chocolate. If desired, fill the rest of the chocolate into a piping bag (or a small plastic bag with a hole cut in one of the corners) and drizzle it over the cookies.
- Let the cookies cool completely.
Notes
*The kind that substitutes heavy cream
**To make a double boiler, add a bit of water to a pot and bring to a simmer. Then put a heat-proof bowl on top of it.
Store in an airtight container, in a cool place, for up to 1 week.
Keywords: vegan Florentine cookies, vegan, Christmas cookies, cookies, pistachios, almonds