Crunchy, Chewy Flax & Almond Macaroons (egg-free)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 7 tablespoons ground flax seed
• 21 tablespoons water (1/3 c. plus 1 t. plus 1 t.)
• 1 1/2 cups sugar
• 5 tablespoons hot water (each t. just shy of a full t.)
• 2 1/3 cups ground almonds
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 10 drops almond essence

Recipe

• 1 whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
• 2 using a hand mixer, beat the sugar & 5 t. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
• 3 gradually add the flax mixture and all the rest of the ingredients. mix well.
• 4 if making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. bake at 350f for 40 minutes. remove promptly to a wire rack.
• 5 if making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. bake at 350f for 25-30 minutes. remove promptly to a wire rack.
• 6 nb if you want these to be chewy, do not allow them to brown at the edges. otherwise they will be as hard as hockey pucks!
• 7 ps i preferred using my bosch kitchen machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.