1 1/4 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving
Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer
until light and fluffy. Beat in the egg and vanilla until smooth, then
mix in the dry ingredients. Refrigerate the dough until firm, about 30
minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with
silicone mats or parchment paper. Drop heaping teaspoonfuls of dough
about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula.
Immediately wrap it around the handle of a wooden spoon to curl. Once
it sets, slide the cookie off the handle and let cool on a rack. Repeat
with the remaining dough, allowing the baking sheets to cool between
batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.
Notes: For my oven I had to go 12 minutes. When I took them out, I placed the pan down deliberately to cause the cookie to deflate. Then I left the cookies on the pan for 1 minute, flipped them over for 1 minute longer (so that the pretty side of the cookie will be on the outside of the roll when finished). Then I wrapped them around the wooden spoon handle. Watch this phase, don't let your cookie get too cool or it won't wrap. Likewise, if the cook did not crisp up, it will fall apart when you try to roll. It took me 2.5 hours to get this right.
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