concha cookies
Author: 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • ½ cup butter, room temperature
  • ¼ cup coconut oil, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon koshersalt
  • 2¼ cups almond flour(slightly packed)
  • ½ cup coconut flour
  • Sugar paste topping
  • ⅓ cup granulated sugar
  • ¼ cup margarine - do not use butter.
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon lemon extract (optional)
  • ½ cup all-purpose flour, plus more for dusting
  • Gel food coloring, assorted colors (optional. I used neon gel colors)
Instructions
  1. In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs and vanilla extract, mix until incorporated.
  2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time. Beat well after each addition.
  3. Form the dough into a ball and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least and hour and up to overnight.
  4. While you are waiting for the dough to chill, make the sugar paste topping.
  5. Beat the sugar and margarine together until light and fluffy. Add in vanilla and lemon (if using) extracts. Stir in flour and mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces and tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover dough with plastic wrap until ready for use.
  6. Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
  7. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is ¼ thick. This dough ends up being quite sticky, so I used a generous amount of flour on the surface and rolling in. Cut out the cookies in desired shape. Since we are making conchas, I just did small circles.
  8. Work quickly, you may need to put the dough back in the refrigerator for a few minutes to let it firm back up. Once you have cut out all cookies, put cookie sheets in the fridge while you cut out the sugar paste.
  9. Roll out the sugar paste on a lightly floured surface. Cut into 2½-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the paste to resemble the ridges on a seashell. Transfer the scored sugar paste rounds to the cookies using an offset spatula. Is using the mooncake mold, roll out the dough and stamp the dough. Make sure you generously flour the dough before stamping so it doesn't stick.
  10. Bake the cookies for 15-17 minutes, until lightly golden on the edges. Cool on a baking sheet for 2 minutes then transfer to a wire rack.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/10/29/mexico-finca-nueva-esperanza/