Gluten-free almond cookies are tender, aromatic and naturally delicious. Made with finely ground almonds, they combine a slightly crunchy crust with a soft core. Gluten-free but rich in flavor, these cookies are the perfect choice for anyone looking for a sweet treat with clean ingredients and a festive mood.
May the holidays bring warmth to our homes, peace to our thoughts, and light to our path. May faith in goodness be stronger than fears, and smiles more frequent than worries. And may the new year begin with a pure heart, bold dreams, and hands ready to give.
Ingredients:
For about 28-30 biscuits:
Dry ingredients:
180 g almond flour (finely ground almonds)
100 g gluten-free flour
60 g brown sugar
2 tsp dried ginger
½ tsp cinnamon
2-3 pinches nutmeg
vanilla
1 tsp baking soda, quenched in 1 tbsp lemon juice
1 pinch of salt
Liquid ingredients:
80 g very soft butter
50 g honey
1 egg
25 g water or orange juice
Other:
2-3 tbsp brown sugar – when shaping the cookies
Method of preparation:
In two separate bowls, mix the dry ingredients and the liquid ingredients, which are whipped into a smooth cream. Add the dry ingredients to the creamy mixture in parts and mix with a spoon until a sticky dough is obtained. The resulting mixture is placed in the refrigerator for about 1-2 hours, until it sets well.
Preheat the oven to 170°C with fan. Form walnut-sized balls from the dough, press lightly with your hands and dip one side in the brown sugar. Arrange them about 1 cm apart (they will spread out during baking) on a baking tray covered with baking paper. Bake the cookies for about 12-15 minutes until golden brown. Leave to cool completely. Then decorate with icing, chocolate or as desired.
Adapted from here.
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