Before proceeding with the dough preparation, some clarifications and tips.

Brush two (or three, if the cookies will be very small) baking sheets, 15.75 x 11.81 inches or 15.75 x 15.75 inches, with a layer of soft butter (which will act as an adhesive) and then cover the bottom with parchment paper, which will not move while we shape the cookies.

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

The variety I used is the “Hass” type, with dark green and wrinkled skin, ripe, with soft and buttery pulp.

Let’s proceed with making the whipped shortcrust pastry.

Cut around the skin with a knife and twist the two halves of the fruit around the pit; they will separate perfectly and immediately.

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

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

Beat the ingredients with an electric mixer for 10 minutes on high speed: you will immediately obtain a creamy and dense mixture.

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

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

Transfer the mixture into a piping bag with a star, leaf, etc., nozzle, depending on the shape and size you want to give to your cookies.

Form the cookies (I filled two square baking sheets 15.75×11.81 inches completely), cover the trays perfectly with plastic wrap and place them in the fridge for 12 hours.

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

When the oven has reached the temperature, take out the first baking sheet from the fridge, remove the plastic wrap, and bake in the middle height for 10 to 12 minutes. Whipped shortcrust cookies, in general, should not color too much at the base.

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

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

The cookies in the photos are glazed with 70% dark chocolate melted in a bain-marie 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 overlapping them) to protect them from ambient humidity.

The extra idea. If you want to prepare cocoa whipped shortcrust pastry, subtract the desired amount of cocoa from the flour weight. For example: 260 grams of gluten-free mix + 10 grams of unsweetened cocoa powder (for a milder cocoa flavor); or 250 grams of gluten-free mix + 20 grams of cocoa (for a stronger cocoa aroma).

Bon appétit