And, IIIIIIII’m back! After a little summer blog break – here’s a recipe from my Mom’s vault that’s not only naturally Gluten and Dairy Free but also super easy to make and quite impressive to present.
Lemon Almond Chocolate Dippers
- 1 1/3 cup of Almond Meal
- 1 cup of Sugar
- 3 Egg Whites
- Zest of 1 Lemon
- Dark Chocolate for Melting (70% + to ensure Dairy Free)
- 2 Tablespoons of Coconut Milk
Preheat oven to 395 degrees
Whisk egg whites till frothy. Add Almond Meal, Sugar and Zest and stir until combined (don’t over mix.) Leave batter on counter for 45 minutes before baking.
Place spoonfuls of batter onto lined baking sheet and bake for 10-12 minutes. Batter may run a bit, that’s ok – you’re not going for perfectly shaped cookies.
While cookies are in the oven, prepare the ganache. In a small bowl heat coconut milk in the microwave for 30 seconds.
Add chocolate and allow to sit for a couple of minutes before mixing
Mix. Don’t worry, it’ll look bad…
…before it looks really good!
Remove the cookies from oven – edges should be nicely browned
Slice each cookie in half (and separate those that have run into each other)
Dip the cut sides in chocolate and allow to rest so that chocolate can harden.