These are other worldly delicious. The recipe is actually from Ottolenghi's cook book Simple. I adapted it to make it vegan and changed the spices to the traditional cinnamon and clove. Although I have no doubt the 1 ½ tsp of Chinese five spice works beautifully. These are a traditional Swiss Christmas cookie come brownie, lightly crisp on the outside and soft and chewy in the middle. They are also gluten free. I made them for the first time at Christmas, so they will forevermore be associated with the festive season. They make fabulous foodie gifts as well.
18 cookies (if using a 7cm cookie cutter)
270g Ground Almonds
250g Granulated Sugar.
40g Icing Sugar. plus extra to finish
40g Dutch Processed Cocoa Powder sieved
Zest of 1 orange
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
1 tsp vanilla extract
Aquafaba from 1 tin of chickpeas
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