The Paleo Baking Book: Baking with Paleo Recipes from the Stone Age kitchen by Birgit Konefal

Author:Birgit Konefal [Konefal, Birgit]
Language: eng
Format: azw3
Publisher: Birgit Konefal
Published: 2015-11-01T16:00:00+00:00

Instructions

For the Vanilla dough

Combine the almond meal, salt, and baking soda in a food processor and mix well.

Add honey, eggs, vanilla and coconut oil and process until well combined and the dough comes together in a ball.

Divide dough in half and set aside.

For the Chocolate dough

Combine cocoa, honey and coconut oil in a food processor.

Add one of the vanilla dough halves in chunks to the cocoa mixture.

Process until just combined into a ball.

Place the ball of vanilla dough on a sheet of parchment paper.

Press down with your palm to form a thick oval shape.

Place a second sheet of parchment paper on top of the dough.

Using a rolling pin, roll the dough until it is about 8 to 9 inches square.

Set aside.

Repeat the exact same rolling process for the chocolate spiral dough.

Remove the top layer of parchment paper from both dough squares.

Now, carefully align and lay one of the dough squares on top of the other so that the vanilla dough and chocolate dough meet (there should not be parchment paper separating the layers).

Peel the top layer of parchment paper.

Starting from the near edge of the dough, gently roll the dough away from you to form a tight log, peeling away the remaining parchment paper as you go.

Wrap the log in one of the parchment paper pieces and gently roll back in forth under your palms to help assure the dough layers are fully adhered together.

Refrigerate for 30 minutes.

Preheat oven to 350° F.

Cut the log at about 3/8-inch increments for each cookie.

Place on a baking sheet lined with parchment paper and bake for about 8 minutes.

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