Ingredients:
- 100g coconut oil
- 60g (6 tablespoons) powdered sugar (divided into two parts)
- 125g (1 cup) plain flour
- 50g (1/2 cup) finely ground almonds or almond flour
- pinch of salt
- 7ml (1 and 1/2 teaspoons) vanilla extract
- 2.5ml (1/2 teaspoon) almond extract
- 1/2 teaspoon vanilla powder or 1/2 vanilla bean (scrape out the seeds)
- optionally, to taste, add 1/4 teaspoon ground cardamom
Procedure:
- Cut the coconut oil into small cubes. In a food processor, mix together the powdered sugar, flour, ground almonds (or almond flour), salt, and cardamom along with the coconut oil.
- Pulse a few times to combine the coconut oil with the other ingredients. If you don't have a food processor, you can also knead the dough by hand.
- Add the vanilla and almond extracts and vanilla powder or vanilla paste. If you are using vanilla powder you may need to add a teaspoon of water if you notice the dough is too dry and won't come together well.
- Transfer the dough to a bowl and shape it into a disk. Wrap it in cellophane and refrigerate for at least 1 hour (or longer).
- Meanwhile, prepare the mixture to sprinkle on the rolls as soon as they come out of the oven. Mix the powdered sugar with the vanilla powder or vanilla seeds from the pod.
- If you only have liquid vanilla extract, use only powdered sugar.
- Preheat the oven to 175°C and divide the dough into 4 equal parts. Roll each of the 4 parts into a long strip about the thickness of a finger, then cut into smaller strips about 7.5cm long and shape them into rolls.
- Place the rolls on a baking sheet lined with baking paper and bake until lightly golden, 10-12 minutes.
- Sprinkle them with a mixture of powdered sugar and vanilla powder immediately after removing them from the oven and leave them on the baking sheet until they cool completely.
- When they cool, store them in an airtight cookie container.