Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (30g) almond flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2.5ml) vanilla extract
  • 2-4 sheets 24k edible gold leaf

Instructions:

  1. Cream the softened butter and coconut sugar until the mixture is pale and aerated.
  2. Beat in the egg and vanilla until fully incorporated.
  3. In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet until a cohesive, velvety dough forms.
  4. Wrap the dough in plastic and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F (175°C). Roll the chilled dough to a 1/4 inch (6mm) thickness, cut into circles, and place on a parchment-lined sheet.
  6. Bake for 10-12 minutes until edges are barely golden. Transfer to a wire rack until completely cool.
  7. Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the top of each cooled cookie into the glaze and let set for 10 minutes.
  8. Using tweezers, carefully drape a sheet of gold leaf over the set glaze. Gently press with a dry brush and blow away excess gold.