Coconut version of Tuscan almond biscuits
EasyIngredients
- 800 g of flour
- 450 g of sugar
- 250 g of coconut flour (grated coconut)
- 120 g of soft dehydrated apricots cut into pieces
- 120 g of soft dried prunes cut into pieces
- 100 g of sultanas
- 6 eggs
- grated zest of an untreated organic lemon
- 1.5 teaspoon baking powder for baking powder
- a pinch of salt
Put the sultanas in lukewarm water to soften.
Mix and sift the flour with the baking powder and salt.
Now, using the whisk attachment of a stand mixer, whip the eggs with the sugar until they become frothy.
Replace the whisk with the hook accessory and add the coconut flour, drained raisins, apricots and cut plums to the eggs and sugar little by little.
Remove the hook and start kneading by hand.
Add the sifted flour little by little and mix very briefly (just long enough to incorporate the flour).
Put the dough on a lightly floured work surface, a marble worktop would be best.
Divide the dough into 8 parts and form small loaves of dough that you will place spaced on a baking sheet.
Bake in a preheated oven at 180° C for 20 minutes or until they are solid to the touch.
Remove from the oven and cut them immediately into diagonal pieces so they look like the classic diamond shape.
Leave them to cool and dry on a wire rack and, if necessary, put them back in the turned off oven to dry any excess humidity.
