Allspice ORANGE CRISPS
Makes 2 dozen cookies
This is, hands down, my absolute favorite fall cookie! It’s thin and crispy and filled with my favorite fall flavor, allspice. They are also so delicate and pretty, making them the perfect cookie for gift giving as well.
INGREDIENTS:
- 1 cup almond flour
- 1 teaspoon coconut flour
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 Tablespoon orange zest
- 1/4 cup pure maple syrup
- 1/4 butter (do not melt)
- 1/4 teaspoon pure vanilla extract
- 1/4 cup raw pistachios, chopped
DIRECTIONS:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. I
- In a medium mixing bowl, sift the almond flour, coconut flour and allspice. Add salt and stir to combine.
- Zest a small to medium sized orange, measure out 1 tablespoon and mix into dry ingredients.
- Add the maple syrup and vanilla to the dry ingredients and combine.
- Using a knife, cut the butter into small chunks and add to the cookie dough.
- Using a fork or clean hands, cream the butter into the dough. You want to see some small chunks of butter in the dough so don’t overmix the dough too much. This helps give the cookies their crispness.
- Pour in chopped raw pistachios and incorporate.
- Wrap the cookie dough in plastic wrap or place in a container with a lid and allow to chill in the refrigerator for at least 30 minutes. Once the dough has chilled, remove from the refrigerator.
- Using two pieces of parchment paper and a rolling pin, place half of the dough in between the two pieces and roll out the dough to between 1/8-1/4 inch thick.
- Using a cookie cutter, cut out cookies and gently transfer them to the lined baking sheet. Do not work with too much dough at a time as it will get soft and be difficult to transfer.
- Bake cookies for 12-16 minutes depending on the size of the cookie cutter used. For smaller sized cookies, begin checking the cookies at 12 minutes. The cookies should turn dark without being burnt. These cookies freeze beautifully for up to 6 months. I like to make large batches and freeze what we don’t eat.
TIPS:
Place remaining cookie dough in the refrigerator while the first batch is baking and until you are ready to roll out your second batch. Swap out the orange zest and allspice for your favorite flavor profiles. Some ideas include, Lemon and Thyme, Vanilla and Lavender or simply Cinnamon.
Enjoy!