Gluten-free almond cookies
Votes: 3
Time: 2 hours.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 152, total fat 12 G., saturated fats 5 G., proteins 3 G., carbohydrates 9 G., fiber 2 G., cholesterol 30 mg, sodium 21 mg, sugar 7 G.
Calories 152, total fat 12 G., saturated fats 5 G., proteins 3 G., carbohydrates 9 G., fiber 2 G., cholesterol 30 mg, sodium 21 mg, sugar 7 G.
These gluten-free cookies contain almonds in three forms: almond extract, slivered almonds, and almond flour, while cream cheese and butter add rich flavor. Who says gluten-free baking can't be a real treat?
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup almond flour
- 1/4 cup coconut flour
- 110 g unsalted butter at room temperature
- 0.5 cups of sugar
- 60 g of cream cheese at room temperature
- 0.5 tsp almond extract
- 1 large egg
- 0.5 cup almond petals
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Cooking the dish according to the recipe:
- In a small bowl, combine the almond and coconut flours. In a medium bowl, combine the butter and sugar and beat with an electric mixer until light and fluffy, 2-3 minutes. Add the cream cheese and continue beating until smooth, about 1 minute. Add the almond extract and egg and beat until fully incorporated. Add the flour mixture and knead until smooth, 1-2 minutes. Gently fold in the flaked almonds.
- Transfer the dough to a sheet of parchment or waxed paper and, using the paper as a guide, shape the dough into a 25 x 5 cm log. Wrap the log in plastic wrap and place in the freezer to firm up, about 45 minutes.
- Position a rack in the middle of the oven and preheat the oven to 175°C. Line a baking sheet with parchment paper.
- Cut the dough into 1-cm-thick slices and arrange them on the prepared baking sheet. Bake until the edges are golden brown, 18-20 minutes. Let cool and serve. The cookies will firm up as they cool.
Note
These cookies have a low spread when baked, so you can fit 16 on one baking sheet.
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