Bitter Almond flavour and full of anti-cancer vitamin B17, these wafers were an attempt to honour the biscotti I used to enjoy in cafes.
I also am trying to experiment with apricot kernels so this is not necessarily a final result but it was definitely good enough to share and hopefully inspire others.
Therationale for using zucchini in the recipe was to try to achieve crispness, the coconut was for a macaroonish flavour.
The end result was slightly crispy but chewy for the ones I rolled (see pic) while the other, fatter rounds were very chewy and macaroonish.
The taste of bitter almonds was just right :)
7 apricot kernels (almond-like nut inside the stone)
an apricot (next time could use more)
12 unsoaked almonds
1 cup cashews , (soaked overnight in orangejuice)
1 cup heaping (firm pressed) rough-chopped zuchinni
.33 cup Agave syrup
1 cup dessicated coconut
halfinch vanilla bean
more flaked almonds to press into dough if required
Discard the overnight soaking juice for the cashews.
Crack the kernels in a mortar and pestle
Process all the ingredients except the coconut and the decorative almond flakes into a very smooth custard then stir through thecoconut.
Dry on a teflex sheet in whatever shape you require.
(To achieve the thin biscotti style wafers I rolled the mix out between two sheets of baking parchment and then peeled away the top layer and did the first stage of drying with the base layerinstead of the teflex sheet).
Dry for a long time to achieve crispness (at least overnight).
PS I just realised I initally forgot to post the sweetener – nb the third cup agave syrup!