ALMOND TEFF SHORTBREAD: GARABATOS, JAM COOKIES
Chef Vanessa Musi
1 cup grass fed butter at room temp (225 gr/ 1 bar)
½ cup organic sugar (evaporated cane sugar)
1 Vital Farms egg
½ teaspoon vanilla paste
½ tsp almond extract
2 cups blanched fine almond flour/ 220 gr
1 tbsp arrowroot
1 ⅓ cups Maskal Teff™ Ivory flour (The Teff Company) (186 gr)
¾ tsp fine sea salt
½ tsp xanthan gum
In a KitchenAid mixer with a paddle: Cream butter and sugar. Add egg, vanilla + almond extract. Mix and scrape sides with spatula. Add dry ingredients to butter mixture. Mix until dough comes together. Divide into 2 portions (it’s easier to work with one half while the other one chills). Wrap in plastic wrap and chill for at least 2 hours.
Roll out chilled dough ¼ inch thick between 2 guitar sheets. Use cookie cutters to cut out. Pastry must be very cold if not it it’s hard to handle. Bake on a perforated baking tray with a Silpat from Demarle at 350°F for aprox 10 minutes depending on the size + oven.
I filled my cookies with a simple ganache, drizzled with melted chocolate. You can fill with dulce de leche or jam, or put powdered sugar on top.
You can also use ½ the dough and put into a Nordic Ware greased shortbread pan, add some fresh rosemary to taste, dried cranberries or cherries (about ⅓ cup) and bake until golden. Remove from pan + cut.
100 gr heavy cream or sub for coconut milk (I love 365 Whole Foods Brand use the thick part if you use coconut cream add 1 tablespoon coconut oil)
100 gr 70 % chocolate
Heat cream in a liter container in the microwave, add cream, let sit for a few seconds. Hand blend with an inmersion hand blender until emulsified. Chill in a bowl or leave at room temp covered with plastic wrap until thickened.
Decorate with tempered chocolate.