– 2 tbsp ground flax seeds* or chia seeds – 180 g / 1 heapedcup almonds, sliced – 80 ml / 1/3 cup maple syrup – zest of 1 orange (optional) – 1/8 tsp fine sea salt – ½ tsp almond extract – 100 g / 1 cup almond meal / flour – 100 g / 3½ oz vegan orange dark chocolate (optional)
Mix flax seeds with 30 ml / 2 teaspoons water in a bowl. Mix thoroughly and let thicken. You should get a solid bulk after rehydrating.
Slice half the almonds thinly for coating the cookies and the other half thinner. You can knead them, but keep the dough soft.
Return maple syrup, orange juice, salt, and almond essence to juicy flax seeds. Twist wire gently and throw.
Add almond flour and lightly chopped/ground almonds. Mix all ingredients for a sticky cookie dough.
Start with a 175° C/350° F oven. Cut the dough into 12 equal pieces. Roll each piece of dough between your fingers and gently push it into the finely chopped almonds to coat both sides.
Put cookies on a parchment-lined baking sheet. Bake 20 minutes until lightly browned. After baking, let the cookies cool before storing or dipping in chocolate.
Over the water bath, melt chocolate carefully. Dip each cookie in melted chocolate and set on a baking pan. These are loveliest and crispiest fresh from the oven, but you can preserve them in an airtight container for a few days.