Selina Naturally Celtic Sea Salt Fine River Salt Description
This beautiful stone ground salt was extracted naturally from a salt spring found inland near Alicante, Spain. The salt has been isolated from outside impurities and preserved in an underground river from Alicante, which is the reason for the remarkable taste. There is no plastic in this packaging. Made with a Nature Flex bag, a 100% compostable cellulose derivative that does not harm the environment.
Directions
Add to any dish to give it a Mediterranean touch and flavor.
Free Of
Additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 200
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 574 mg | 23% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Calcium | 5 mg | 0% |
|
| Potassium | 4 mg | 0% |
|
Other Ingredients: Fine salt from natural brinr.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Linzer Cookies With Einkorn Flour
[vc_row][vc_column][vc_column_text]These Linzer cookies bring a touch of elegance to your fall baking lineup. Made with a nourishing blend of einkorn, rice and almond flours, they deliver a tender crumb and nutty sweetness that pairs beautifully with the bright flavor of organic fruit spread. Finished with a dusting of powdered sugar, each bite feels both nostalgic and refined— perfect for gifting, gatherings or cozy fall baking.
Linzer Cookies With Einkorn Flour
- 2-1/4 cups all-purpose flour
- 1/4 cup white rice flour
- 3/4 cup almond flour
- 3/4 cup granulated sugar
- 1/4 tsp. fine sea salt
- Pinch of cinnamon
- 12 Tbsp. cold unsalted butter (cut into 1/4-in cubes)
- 1 large egg (beaten)
- 9 oz. fruit spread of choice
- 3 Tbsp. powdered sugar (for dusting)
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In medium bowl combine flours, sugar, salt and cinnamon.
- Cut in butter with pastry blender until mixture is sandy. Add egg and knead in bowl until dough is smooth.
- Divide dough in half. Form each half into disc, wrap in plastic wrap and refrigerate for 1 hour.
- Place first piece of dough in between two pieces of parchment paper, dusting paper and top of dough lightly with flour. Roll dough to 1/8-in. thick. Using 2-in. fluted cookie cutter, cut out rounds. Half of round will be base of cookies. To make tops, use 1-in. cookie cutter to cut out centers from half of rounds. Transfer cookies to baking sheet 1-in. apart. Gather scraps into ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.
- Bake for 12 minutes until edges begin to brown slightly. Let cookies cool on cookie sheet for 5 minutes then transfer them to wire rack to cool completely.
- Continue with remaining piece of dough.
- Before serving, spread 1 teaspoon of fruit spread on cookie bases. Dust tops with powdered sugar and place on top of fruit spread. Serve immediately.
- Unfilled cookies can be stored for up to 3 days and filled as needed.
Get these ingredients and more at Vitacost.
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