Cream the coconut oil and sugar together until light and fluffy.
90 g coconut oil, 60 g golden caster sugar
Beat in the salt and vanilla extract.
pinch salt, 1 tsp vanilla extract
Add the flour and ground almonds and stir with a wooden spoon until the mixture has a sandy type texture.
160 g wholemeal spelt flour
Add the milk and stir with a flat bladed knife. Bring the mixture together with your hands to form a dough.
2 tbsp rice milk
Roll walnut sized pieces into balls with the palms of your hands.
Place slightly apart on a lined baking tray and bake at 170℃ (150℃ fan, 338℉, Gas 3) for about 15 minutes or until just golden.
Allow to cool for 10 minutes, then roll in the icing sugar. Place on a wire rack to cool completely.
50 g icing sugar
Notes
If the dough is too soft, place in the fridge for 30 minutes to firm up.Adapted from Pistachio Biscuits with Rose & Almonds.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.