Almond Flour Shortbread COOKIES (4 ingredients)
Almond Flour Shortbread COOKIES (4 ingredients). This healthy gluten free almond flour shortbread cookies flavoured with orange zest and base with a delicious chocolate dip and drizzle.
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✨Ingredients✨
* 150g blanched almond flour
* 3 tablespoons melted coconut oil
* 3 tablespoons pure maple syrup
* 1 tablespoon orange zest
* 1/4 teaspoon salt
For decoration:
* 100 g dark chocolate (60-70%)
????????Instructions:
✅1. Mix together all ingredients until a dough forms. Form dough into a disc shape and wrap tightly with plastic wrap. Chill dough in the fridge for 1 hour.
✅2. Preheat oven to 350 F (175 C). Line a large baking sheet with parchment paper.
✅3. Place dough on a large sheet of parchment paper and add another large sheet of parchment on top. Roll out the dough 1/4th inch thick. Use a 2-inch cookie dough cutter to cut rounds out, or you can use the top of a wide cooking spray cap (it works very well!). Re-roll the cookie dough scraps so you use all of the dough. You should get about 15 -20 cookies. Use the large piping/pastry tip, cut out the center of each circle. Place cookies on prepared baking sheet.
✅4. Bake for 11-14 minutes or until edges begin to turn golden brown. Cool cookies on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
✅5. Once cookies are cooled, it’s time for dipping.
✅6. Dip the bottom of the cookies in the chocolate, then place cookies upside down on a baking sheet lined with parchment paper. Place baking sheet in the fridge for 10 minutes to harden the chocolate.
✅7. Once chocolate has hardened, remove the baking sheet from the fridge. Turn cookies upside down and drizzle the tops of the cookies with the remaining chocolate. Place baking sheet with cookies back in the fridge for 10-15 minutes until chocolate sets up.
✅8. Store cookies in an airtight container for up to 5 days.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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#AlmondFlourCookies#ShortbreadCookies#Cookies#foodmetrica
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EASY Almond Flour Shortbread COOKIES | ✅ Only 3 ingredients | Refined sugar free
EASY Almond Flour Shortbread COOKIES | Only 3 ingredients | Refined sugar free
The dough does NOT NEED TO CHILL before baking! Super Easy Healthy ONLY 3-ingredient almond flour shortbread cookies, READY TO EAT in under 15 minutes!
They are also vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 1/3 cup (120g) almond flour (‼️NOT PACKED‼️)
* 2 tablespoons (30 ml) maple syrup
* 2 tablespoons (30 ml) coconut oil, melted
* Pinch of salt
NOTE:
1. Please, use the Digital kitchen scale fo the best results!
2. Instead of maple syrup take 2 tbsp sugar/low-carb sugar and 1 tbsp water.
3. Instead of coconut oil take Ghee or yellow part of melted butter. Vegetable oil don't work in this recipe.
4. Don't let the dough chill too long. Coconut oil will solid at room temperature and the dough will be crumbly and will not come together.
5. Don't pack down almond flour!
Instructions
1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
3. Shape dough into about 16 balls. Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips)
4. Bake in a preheated 350F oven for 12 to 15 minutes until the edges are golden brown and the centers no longer look wet. The cookies will still seem somewhat soft, but that is due to the high amount of fat (almond flour + coconut oil). They will become firm once completely cooled.
5. Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
Storage: The cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months).
ENJOY!
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#AlmondFlourCookies#SugarFree#GlutenFree#healthyfood#foodmetrica
Lacy Almond Cookies - Everyday Food with Sarah Carey
Even while trying to be healthy it's hard not to crave dessert. A mix of sugar and honey in these cookies satisfies a sweet tooth, but each thin crisp cookie has only forty-four calories. Go ahead have two.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lacy Almond Cookies - Everyday Food with Sarah Carey
ALMOND COOKIES (CHINESE RESTAURANT INSPIRED)
ALMOND COOKIES
These delicately almond-flavored cookies are crunchy and taste very much like the ones served at Chinese Restaurants. They are often presented after a wedding banquet or Chinese New Year feast!
This recipe calls for lard instead of butter, but I think the lard adds to the texture and flavour of these cookies. I hope you give this recipe a try and enjoy watching my step-by-step how-to video!
Ingredients:
1 1/4 cups all purpose flour
3/4 cup powdered or icing sugar
3 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
2 egg yokes (plus 1 additional egg yolk for brushing on top)
1/2 cup melted lard (at room temperature), like Tenderflake.
1 teaspoon pure almond extract
18 raw whole almonds
Equipment:
medium mixing bowl, large mixing bowl, hand mixer, 2 cookie trays lined with parchment paper, silicone brush
Instructions:
1. Whisk the dry ingredients together in a medium bowl: the flour, icing sugar, cornstarch, baking soda and baking powder.
2. In a large bowl, beat 2 egg yolks and the melted lard (at room temperature) together with a hand mixer. Mix in the dry ingredients with a wooden spoon or spatula, then knead the dough with your hands to create a dough ball. Try not to overwork the dough-it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
3. Preheat the oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Make the egg yolk wash by beating the last egg yolk with a teaspoon of water and then set aside.
4. Raise the oven temperature to 375 degrees F. Take the dough , and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out when baked).
5. Brush the tops of the cookies with the egg yolk wash. Press one toasted almond in the middle of each cookie. The cookie dough may crack a little bit-that’s ok. Just gently squeeze them back together if there are particularly large cracks . Bake at 375 for 15-18 minutes until golden brown.
#almondcookies #chinesealmondcookies
#cookies
Recipe credit:
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Almond Coconut Cookies - 4 Ingredients
Almond cookies are incredibly easy to make as they only require four ingredients: sweetened coconut flakes, almonds, chocolate chips, and sweetened condensed milk. All of these you will probably have in your pantry. These cookies are great served up with a cup of tea, coffee, or a glass of milk.
Of course, you can always alter the recipe a bit. In example, you can add walnuts instead of almonds. White chocolate would be nice too. They don't even have to be chips. Use a good brand of coconut flakes as less expensive ones seem to have an after taste.
Watch the video, give our almond coconut cookies a try, and let us know what you think.
For the full, printable recipe, please visit:
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Ingredients:
14 oz or 400 grams of sweetened coconut flakes
14 oz or 500 ml of sweetened condensed milk
2/3 of a cup or 100 grams of lightly chopped almonds
2 cups or 350 grams of semi sweetened chocolate chips
Method:
Heat your oven to 350 degrees F or 177 C.
Add the coconut flakes, condensed milk, almonds, and chocolate chips to a large mixing bowl. Using a spatula, mix until well combined.
Place the mixture in the fridge for 15 minutes or so until it sets.
Using a large ice cream scoop, pick up a level scoop, and place on a baking tray lined with parchment paper. Leave lots of space in between as they will expand.
Flatten them down a bit with your hand.
Place in the oven for about 12 to 15 minutes.
Remove the cookies from the oven and allow them to cool completely.
Serve and enjoy your coconut almond cookies.
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How to Make Almond Cookies (Soft and Chewy)
Learn how to make the best almond cookies! these cookies are soft, chewy and super flavorful. They are gluten free (flourless), doesn’t contain butter and pretty east to make. Perfect cookies for holidays, parties or any occasion.
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Makes 22 cookies
Ingredients:
2¼ cups (220g) almond flour (ground almonds)
1 cup + 2 Tbsp. (140g) Powdered sugar
3/4 teaspoon Baking powder
1/4 teaspoon Salt
2 Egg whites
1 teaspoon Vanilla extract
1 teaspoon Rose water (optional)
1 teaspoon Almond extract (optional)
Lemon zest from one lemon
1 teaspoon Lemon juice
For decoration:
Raw almonds
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl combine almond flour, powdered sugar, baking powder, lemon zest and salt.
3. In a separate bowl beat egg white until foamy.
4. Add beaten egg white, vanilla extract, rose water, almond extract, lemon juice to the flour mixture and stir until combined.
5. Shape the dough into small balls and place on a baking tray lined with parchment paper. Decorate each cookie with an almond (optional).
6. Bake for 15-18 minutes or until lightly golden (the cookies shouldn’t be too golden, otherwise they will dry out). Allow to cool before serving.
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