These slightly sweet almond- scented treats are perfect with an afternoon tea or coffee. The pistachios, dried apricots, almond flavoring, and chocolate chips are my imagination of a delicious Middle Eastern treat. The almond extract marries the flavors perfectly-PLEASE don't omit it.
Makes 8 large scones, 16 small
Ingredients:
1/3 cup cashews
1 tsp almond extract
Dry
2 cups spelt flour
1/3 cup almond flour
4-5 tbsp classic monkfruit sweetener
1/2 tsp salt, scant
1 tbsp baking powder
Pinch of nutmeg or cardamon
Add Ins
1/4 cup chopped dried apricots
1/4 cup crushed roasted pistachios
1/4-1/3 cup Lily's chocolate chips
For Tops:
Sprinkling of Lakanto powdered sugar
Variation: Use dried cranberries instead of dried apricots.
Instructions:
Soak cashews in water the night before (alternatively, soak them with boiling water for 30 minutes)
Preheat oven to 400 degrees and place a parchment paper on a baking tray.
Mix the dry ingredients together in a large bowl.
Rinse the cashews and place them in a Vitamin with 3/4 cup water and the almond extract. Blend until creamy.
Make a well in the center of the dry ingredient mixture and pour the cashew cream in.
Combine quickly until almost mixed and then stir in the Add Ins.
Toss a little bit of flour onto the parchment paper then dough onto and pat into a circle about an inch thick.
Use a pizza cutter to cut the dough into 8 triangles-don't worry about separating the scones. You can separate them after cooking.
Cook for 20 minutes and cool on a cooling rack. Sprinkle tops with Lakanto Powdered Sugar. Store in the fridge.
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