Before proceeding with making the dough, some clarifications and suggestions.

Brush two baking trays (or three if the cookies are very small), 15.75 x 11.81 or 15.75 x 15.75 in, with a thin layer of soft butter (which will act as an adhesive) and then cover the bottom with parchment paper, so it won’t move while shaping the cookies.

A note on the weight of the avocado. From a 250-gram avocado (label weight), you can obtain about 170 to 182 grams of pulp, after removing the pit (whose weight varies significantly from one fruit to another) and peel. In my case, the pulp amounted to exactly 182 grams.

The variety I used is the “Hass” type, with dark green, wrinkly peel, ripe, with soft and buttery flesh.

Let’s proceed with making the whipped shortcrust pastry.

Score the peel all around with a knife and twist the two halves of the fruit around the pit; they will detach perfectly and immediately.

Remove the pit, scoop out all the buttery avocado pulp with a teaspoon, and place it in a bowl.

Immediately add the powdered sugar, the aromas (finely grated orange zest and vanilla), and the fine salt.

Beat the ingredients with an electric mixer for 10 minutes at high speed: you’ll already obtain a creamy and dense mixture.

After ten minutes, lower the speed of the mixer and first add the whole egg, to ensure it is perfectly incorporated (a few seconds in total), then add the yolk.

Once the yolk is also incorporated, turn off the mixer and add all the flour, incorporating it with a spatula. The avocado whipped shortcrust pastry dough, with its bright green color, very beautiful and appetizing, is ready.

Transfer the mixture into a pastry bag with a star, leaf, and so on tip, depending on the shape and size you wish to give your cookies.

Form the cookies (I completely filled two square baking trays 15.75 x 11.81), cover the trays perfectly with cling film and store in the fridge for 12 hours.

After twelve hours, preheat the oven to 356°F, static.

When the oven has reached the temperature, take the first tray out of the fridge, remove the cling film, and bake in the middle for 10 minutes, maximum 12. Whipped shortcrust cookies in general should not be too colored at the base.

The cookies are cooked when they have completely lost the shine of the dough and easily detach from the parchment paper. Take them out immediately and bake the second tray.

When all the cookies are baked, let them cool to room temperature for an hour, then proceed with glazing with chocolate or other ingredients according to taste.

The cookies in the photos were glazed with 70% dark chocolate melted in a double boiler and decorated with almonds, hazelnuts, grated coconut.

When the glaze and any decorations are dry, immediately store the cookies in a tin box or seal them in a food bag (after placing them on a tray without stacking them) to protect them from ambient humidity.

Extra idea. If you want to make cocoa whipped shortcrust pastry, subtract the desired amount of cocoa from the weight of the flour. For instance: 9.2 oz gluten-free mix + 0.35 oz unsweetened cocoa powder (for a more delicate cocoa flavor); or 8.8 oz gluten-free mix + 0.7 oz cocoa (for a stronger cocoa aroma).

Bon appetit