These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.
Blood Orange and Rosemary Cornmeal Cookies [Vegan]
- 180 gr. (6.3 oz. ) all-purpose flour 120 gr. (4.2 oz. ) cornmeal
- 75 gr. (2.6 oz.) sugar
- 1/4 teaspoon vanilla baking powder
- 1 generous pinch of salt
- 2.9 fl. oz. (85 ml.) sunflower oil
- 1 medium sprig of fresh rosemary
- Zest of 3 blood oranges
- 1.3 fl. oz. (40 ml.) freshly squeezed blood orange juice
- 1 1/2 tablespoons (25 ml.) unsweetened vanilla almond milk
- Mix all the dry ingredients, including the finely chopped rosemary, almond milk, and the orange zest. Add the oil and the juice, then mix.
- The dough should be crumbly and only stick together when pressed into a patty.
- Form 10 patties, then press them with a fork to give them a nice and rustic look.
- Bake for 10-12 minutes at 425°F with convection on.
- If you want them sweeter, dust them with powdered sugar after they have cooled down.