- 1/2 cup (6 oz.) melted coconut oil or ghee, at cool room temperature
- 1/2 sweetener like stevia or coconut sugar, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon orange blossom water
- 1 3/4 cups almond flour plus a few more tablespoons as needed (ground almonds) or gluten free flour of choice
- 40 pistachio
First you need to mix the ghee/coconut oil with the sweetener or sugar by hand. Then add the almond flour to the mixture and mix until it's well combined. The dough should be nice and soft and should not stick to your hands.
Place the dough ball into a bowl, cover with a plastic wrap, and refrigerate for about 1 hour for the dough to come together.
After you take it out of the refrigerator, let it rest for 15 minutes. Gently knead the dough for a few seconds and start shaping dough balls (each should approximately weight about 6 grams), place it on wax paper on a baking tray, flatten it using your hand and press a pistachio into each cookie.
Bake in a preheated oven at 150C or 325F for 10-15 minutes (but this depends on what kind of oven do you use, when done the bottom of the cookies should be golden in colour but be careful as these cookies burn very easily).
Make sure you give the cookies enough time to cool down because they're very delicate and are easy to break.
What’s frosty, pink, and fun to drink? It’s frosé, summer’s newest, coolest cocktail that's got everyone talking. And you’re going to want one right now. So, let's get on it. INGREDIENTS
1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
1/4 cup honey or stevia
2 cups strawberries, frozen
About 3 tablespoons juice of one lemon
Pour rosé into a a blender
Add frozen strawberries, lemon juice and sweetener or honey.
Add 1 cup crushed ice and purée until smooth.
Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy.
Divide among glasses.
Do Ahead: Rosé can be frozen 1 week ahead.
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