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 :)