I was trying to find lady fingers a few weeks ago for a tiramisu recipe and I couldn’t find any for the life of me. (With that said, as soon as I didn’t need them anymore, I saw them EVERYWHERE. Isn’t that the way it always is?!)
So, I vowed to make my own so I never ran into this problem again.
Adapted from Gluten Free Vegan Girl
1 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 c. raw cashews
1 c. pitted dates, preferably organic
1⁄2 c. lemon-infused vodka (read more about infusing your own liquor!)
Zest of one lemon
1 tsp. baking powder
1 tsp. vanilla
1⁄2 tsp. sea salt
For the cookies:
Preheat the oven to 250°. Line a cookie sheet with parchment paper or a silpat.
In a food processor, combine the cashews, dates, vodka, and zest. Process until smooth. Add the remaining ingredients to the food processor and process again until smooth.
Using a cookie scoop or a tablespoon and place the dough on the cookie sheet. Shape and flatten the dough into individual cookies – see the photos below.
Bake the cookies for about 30 minutes. They should be firm, yet somewhat soft when you poke them. (I know – real scientific – but it’s the best I can do!)
Place on a cooling rack and let them cool completely.
These cookies taste like spring – lemony and delightful. They would be lovely to have with tea...or would make a great layered dessert...like the one I’m posting next ;-)