Chocolate- covered Lemon- Almond Cookies
Makes 10 cookies 100g almond meal
3 tbsps, heaped, unsalted almond butter
Zest of one lemon
3 tsps lemon juice
1 tbsp agave syrup (or honey)
100g dark chocolate
1 In a large bowl, combine the almond meal and almond butter using an electric hand mixer (if possible). When the meal has taken on a 'sandy' consistency, add the lemon zest and the lemon juice, teaspoon by teaspoon. Mix again, add the agave syrup and mix for about three or four minutes.
2By now, the mixture should be coming together in large sticky lumps. You should be able to take a heaped teaspoon of the mixture and form it into a one-inch by one-inch patty in your palms. The natural oils in the almonds will help the mixture come together, but if you find it is not binding or is too dry, add a little more agave syrup, starting with one teaspoon.
3Place the 10 cookies on a baking tray or cookie sheet and bake for 10-12 minutes. When cooked, leave to cool on a wire rack -- they will begin to harden as they cool -- and melt your chocolate in a double-boiler or bain marie.
4Pour the melted chocolate into a large bowl and gently dip each cookie into the mixture, using a fork if the chocolate is too hot.
Leave to cool on a wire rack and store in a sealed tin.