Agave can be used as part of a raw diet and these cookies are actually dehydrated rather than baked. A really healthy alternative to the usual. First off make a batch of the Almond Paste and then go on to make the cookies with this as follows:
Almond Paste
1 cup almonds, soaked, skin removed, and dried
Using a food processor, grind almonds into a powder. Add ½ cup agave and 1 teaspoon almond extract [adjust more or less to taste], and process into a paste. Knead the mixture a bit using a mortar and pestle or by hand.Yields 1 ¼ cup almond paste
Almond Cookies
1/2 cup pine nuts, reserve half
1/4 teaspoon Himalayan crystal salt or sea salt
1/4 cup agave
Combine the ingredients
In a food processor, process 1/4-cup pine nuts and sea salt into a fine meal like consistency. Add almond paste and agave, process into a smooth paste. Using a rubber spatula, scrape out dough from the food processor bowl and transfer to a bowl or container. Chill in the refrigerator for 1 hours.
Shape the cookies
Scoop out about a tablespoon of cookie dough and roll the dough between the palms of your hands to form a round ball. Place macaroons on a cutting board, you should have about 18 macaroons. Take reserved pine nuts and lightly yet with firm pressure; press 6-8 pine nuts into each macaroon while simultaneously flattening it a bit. Use a spatula to gently lift macaroons from the cutting board and place on the dehydrator tray. Place in dehydrator. Remember to turn the macaroons midway through dehydrating.
Dehydrate at 115 for 6 hours.
Yield 18 macaroons
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