Almond Lime Coconut Cookies

Check out these cookies from ecurry made with equal parts flour and almond meal.  I think it's really cool that you can make them on the stove (!), but I found them to be a bit unsatisfying.  I'd have like more butter, or vanilla, or something.  In fact, for a similar cookie, I'd probably turn instead to these amazing almond cookies or the rum walnut cookies.

However, the coolest part of this recipe wasn't even the stovetop thing; it was the lime sugar: after grinding sugar together with lime zest in a clean coffee grinder, I had magical green sugar with an intense lime flavor!  This is a groundbreaking discovery.

Indian Lime Cookies

(from ecurry)

Ingredients

1/4 c fine almond meal (I blanched and ground up raw almonds)

1/4 c all purpose flour

1/4 c powdered sugar

1.5 TB ghee or melted butter

1 TB milk/cream

1 tsp lime or lemon zest

1 tsp fine sugar

coconut flakes to garnish the top (optional)

Instructions

Mix together almond meal, all purpose flour, half the zest, confectioners’ sugar, cream/milk and ghee. Work the dough until it comes together, and no longer crumbly. Pound together the rest of the zest and the superfine sugar. This will be a lime colored sugar.
Divide the dough in to 8-10 portions. Flatten them between the palm of your hands to form discs about an inch in diameter. Carefully place each cookie on a baking sheet, and flatten the cookies with your finger – to 1.5-2 inch diameter. Top with a sprinkle of lime sugar and nuts (if you are using them).
In a pre heated oven at 350 degree F, bake for 8-10 minutes or until the edges get light golden. (in my convection oven, the cookies were done in 6-8 minutes).Place the cooked cooking on a cooling rack or plate. The cookies will crisp once they are cool.
To cook the cookies on stove top:
Work in batches; make flatten four balls of dough to 1 inch discs and place them on a cold nonstick frying pan. Using your fingers, flatten them further so they are as thin as possible, about 1.5 -2 inches in diameter. Top with a sprinkle of lime sugar and nuts (if you are using them).
Place the pan over stove and cook over very low heat for 7-8 minutes. Once the base is light golden, flip them over with a spatula and cook this side over very low heat for about 4 minutes. Try not to let this side turn brown or even golden. Place the cooked cooking on a cooling rack or plate. The cookies will crisp once they are cool. Work with the second batch in the same way.