Kammerjunker

1. Preheat your oven to 350° F.
2. This is not your standard pastry method, or even creaming method. Dump the flour, baking powder, cardemom, sugar, and salt into a large mixing bowl, and mix to incorporate everything.
3. To this, add your earth balance and work into the dough, until you get a pebbly consistency.
4. Once you’re there add your coconut milk and vanilla to form a somewhat sticky dough.
5. Form into ping-pong sized balls on a lined baking sheet. If you want a softer end product, make them more toward the golf ball side of the spectrum, as such.
6. Bake these for 10 minutes, then remove and set aside. You now want to cut the kammerjunkers in half while they’re still warm. Wait until you can handle them without them falling apart, or you’ll be forced to eat the evidence. By no means do you have to explain an uneven number of tops to bottoms.
7. Lower the oven to 200° F and continue to cook the kammerjunkers, cut side down, for 45 minutes to dry them out further.
8. The cookies do not get as hard as biscotti per se, and have almost a scone-like quality to them.

Peach Jam

1. Combine all the ingredients in a sauce pan and heat on medium. When the sugar begins to melt, keep your eye on it! This sucker likes to froth like nobody’s business.
2. Let this reduce until you get the consistency you want. I let mine go on medium low heat, with monitoring and stirring, while the kammerjunk baked.

Ganache

1. Place the chocolate chips and salt in a heatproof bowl. Heat the coconut milk in the microwave, or on stove top if you feel fancy, until very hot and steamy. Pour the hot coconut milk over the chocolate, steep for a moment, then stir stir stir until it comes together in glossy goodness. You can use it as is, or refrigerate for a truffle-like consistency on your kammerjunkers.