Recipe Directions

Discard the overnight soaking juice for the cashews. Crack the kernels in a mortar and pestle Process all the ingredients except the coconut and the decorative almond flakes into a very smooth custard then stir through the coconut. Dry on a teflex sheet in whatever shape you require. (To achieve the thin biscotti style wafers I rolled the mix out between two sheets of baking parchment and then peeled away the top layer and did the first stage of drying with the base layer instead of the teflex sheet).

Dry for a long time to achieve crispness (at least overnight). Enjoy :)

PS I just realised I initally forgot to post the sweetener – nb the third cup agave syrup!

Mopoke's Thoughts

By Mopoke

Bitter Almond flavour and full of anti-cancer vitamin B17, these wafers were an attempt to honour the biscotti I used to enjoy in cafes. I also am trying to experiment with apricot kernels so this is not necessarily a final result but it was definitely good enough to share and hopefully inspire others. The rationale for using zucchini in the recipe was to try to achieve crispness, the coconut was for a macaroonish flavour. The end result was slightly crispy but chewy for the ones I rolled (see pic) while the other, fatter rounds were very chewy and macaroonish. The taste of bitter almonds was just right :)

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by dessicated coconut, do you mean dried shredded? fresh young? or cut up mature?

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Thought this sounded interesting especially since I just purchased some apricots today. I did some searching about apricot kernels and found some disturbing information about cyanide poisoning from eating too many of the kernels. Anyone else read info like this?

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Yes, this is brilliant, esp. with the use of the apricot kernels!

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Lovely!

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Beautiful!! I second the encouragement to publish a book.

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debbie :) Ta :) I would like to do that..... and in the meantime I am really glad you are enjoying my photos and recipes - but if I keep them for a book then I won't be able to share them... :)

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Hi Mopoke

Have to say I've been incredibly impressed with the originality of your recipes, and the amazing photography! You should seriously consider having a book published (if you haven't already...)

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wow! those would be amazing with Chai Latte ~thank you...

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