Cinnamon and Gunpowder Recipe

From the kitchen of Owen Wedgewood

Vanilla Rose Amaretti

Prep time 15 minutes.
Total time 1 hour.

These simple delicacies are close to what Wedgwood prepared for Mabbot in chapter twenty of Cinnamon and Gunpowder—proof that one doesn’t need rubber spatulas or fancy appliances to make something special. Of course, poor Wedgwood was obliged to make his own rose extract from the flower scraps in a stolen potpourri. We’re lucky enough to find rose extract available in specialty groceries or online. In a pinch, food-grade essential rose oil will work as well—simply replace the rose extract with one drop of rose essential oil; a little goes a long way.

Vanilla Rose Amaretti are gluten-free, vegan, and free of refined sugar—the perfect treat for any party.

1 1/2 cup shredded coconut, packed
3/4 cup almond flour, packed
1/2 cup maple syrup
3 tbsp coconut butter
1 tbsp almond butter
1 1/2 tsp vanilla extract
1 1/2 tsp rose extract
1/4 tsp sea salt

Pre-heat oven to 350° F.

In a medium mixing bowl combine ingredients with a fork until well mixed.

Line a baking tray with parchment paper.

Using your hands, squeeze dough into plum-sized dollops and distribute evenly on the tray. You may need to rinse your hands with warm water if they become too sticky.

Bake at 350° for ten (10) minutes.

Rotate tray for even cooking. Reduce oven temperature to 200° and continue baking for twenty-five (25) minutes.

Remove from oven and let cool before serving.