When it comes to the holidays, the farmer and I absolutely cannot agree. He wants to celebrate Fatmas with gifts and traditional holiday food (see: regular Christmas), and I want to celebrate Fatmas by making a bunch of super healthy food, no gift giving, and sitting in silence like a bunch of quakers. His way is probably more fun and is probably more in line with the original philosophy behind Fatmas. Because of that, I can be flexible and concede all of the Christmas-esque things he wants to incorporate into our family holiday.
But one thing we probably won’t ever agree on is holiday desert. The farmer is always pushing his pie agenda and I’d rather have a bumper sticker that says, “I’d rather be making cookies.”
To me, the holiday season is all about making cookies with the fam, putting the cookies in napkins, hiding cookies in your top desk drawer, and eating cookies by yourself in the middle of the night (ohhh… fat kid food hoarding memories).
These cannabis infused florentines (or almond lace cookies) are tipping the cookie v. pie argument in my favor. Light, crispy and not too sweet, they are surprisingly simple to make, and extremely delicate and fancy.
There’s really nothing “healthy” about them, but they are vegan and gluten free… so there’s that. And, they make a great gift for absolutely anyone (where it is legal and when the person is of legal age and when the person is also of sound mind and body).
So without further pro cookie propoganda…
Almond Laced Cookies
2 cups sliced almonds
3 tbsp gluten-free all-purpose flour (I like this one) or white flour
1 tbsp powdered or fresh orange zest
1/4 tsp salt
1/2 cup sugar
1/8 cup coconut oil
1/8 cup cannabis infused coconut oil
2 tbsp brown rice syrup (this one is my fave)
2 tbsp full-fat canned coconut milk
1 tsp vanilla
1/4-1/3 cup dark chocolate chips
1/2 tsp coconut oil
powdered sugar (optional)
1. Preheat the oven to 275° and line 2 baking sheets with parchment paper.
2. Chop the sliced almonds into small pieces and add them to a bowl with the Flour, Orange Zest, Salt and Sugar.
3. In a small saucepan, over medium high heat, combine Green Oil, Coconut Oil, Brown Rice Syrup, and Coconut Milk. Stir just until the mixture comes to a low boil. Remove from heat and add Vanilla.
3. Add the dry ingredients to the soucepan and mix until combined. Allow to cool for 10 minutes, or until the mixture is cool enough to handle with your fingers.
4. Using a Tablespoon, skoop mixture onto the prepared baking sheets, leaving about 3-4 inches of space in between the cookies.
5. Bake 15-17 minutes, rotating the pan once during baking. Cool on sheet for at least 5 minutes before moving them onto a cooling rack.
6. In a double boiler, melt chocolate…