Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Chewy Chocolate Almond Cookies | Quarantine Cooking
Tavel Bristol-Joseph, executive pastry chef of Emmer & Rye and Hestia in Austin, TX, brings the gooey, chocolatey goodness of brownies into these almond flour chocolate cookies. Tavel’s recipe involves whipping the batter for a light, airy texture and a adding sprinkle of sea salt for a contrasting bite. These cookies, which can be made gluten free, are surprisingly indulgent!
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CHEWY Almond Flour Chocolate Cookies
Double chocolate almond flour cookies
These rich and chewy cookies are free of gluten, grains, and wheat and will 100% satisfy any chocolate craving you may have.
ALMOND FLOUR RECIPES:
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INGREDIENTS
* 2 cups (200 g) almond flour (meal)
* ¼ cup (30 g) cacao powder
* ¼ cup (50 g) sugar (or coconut sugar 1/2 cup)
* 1 teaspoon baking powder
* 1 medium egg
*1/8 tsp salt
* 1/3 cup (85 g) milk (any plant milk)
* ¼ cup (64 g) nut butter
* 1 teaspoon vanilla extract
* ½ cup (85 g) chocolate (bar or chips)
Instructions
1. Preheat oven to 350 degrees F (180 C). Line a baking pan with parchment paper and set aside.
3. Combine almond flour, cacao powder, salt, and baking powder in a mixing bowl.
5. In a separate bowl, whisk together egg, sugar, vanilla extract, milk and nut butter until smooth.
6. Add dry ingredients.
7. Stir batter until well combined.
9. Using a small ice cream scoop (or spoon), drop about 2 tablespoons of cookie dough onto the baking pan 1 inch apart.
11. Bake in the oven for 15-20 minutes. Cool cookies on a wire rack then enjoy!
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