Back with a lovely recipe for almond cookies, without any added fat and looking very cute.
This recipe is from an Italian recipe of vegan patisserie, called “La cucina etica dolce“, which is written in Italian. This book is a very good outlook on patisserie Italian style with lots of classic dishes in a cruelty-free version.
For this recipe I have doubled the ingredients and omitted orange essential oil which I didn’t have at the time (it called for 6 drops on the original recipe).
They are super easy to make and look very pretty, not to mention delicious!
Please note that the dough has to rest in the fridge for 1 hour before shaping and baking.
ingredients (makes about 24 cookies)
200 gr of almond flour
100 gr powdered sugar (icing sugar)
14 gr cornstarch
80 gr soya milk (or any other plant milk you like)
half a teaspoon of vanilla extract
almond slices for decoration
Add the vanilla to the milk.
Prepare a sheet of cling film about the size of an A4 sheet of paper (or a bit bigger possibly) and leave it on a flat surface.
In a bowl mix almond flour, sugar and cornstarch, then add the milk and mix well.
The mix is not firm and a bit “wet”, that’s fine!
Move the mixture on the clingfilm and wrap it, put on a plate and leave to rest in the fridge for 1 hour.
Prepare a large baking sheet (or 2 small) by lining with baking paper, turn the oven on to 180 C.
Spread the slivered almonds on a flat plate.
Take a small amount of mixture, roll it in your hands to make a ball and press one side on the almonds, shake off excess (or trim any that stick out too much) and place on the baking sheet.
Repeat until you finish the mixture.
Bake for 20 minutes or up to 25, but keep an eye on them towards the end of the cooking because they might overcook very quickly and if they turn brown they will taste bitter, you want them golden.
Take out of the oven, leave in the tray until cool, add some more sifted icing sugar on top before serving.