Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!
In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
Bake at 350 degrees for 8 – 10 minutes until golden brown.
Dip or drizzle with chocolate.
Miyoko shows you how to make these classic cookies:
Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!
Pumpkin Pie with Pretzel Crust
Preheat oven to 350F and pre grease a pie pan and set aside.
In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
Pour into your pre greased pie pan and press into your pie pan to create the crust.
To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
Top with a dollop of my vegan mascarpone and serve.