Friday, 14 December 2018

Paleo Almond Christmas Cookies

Easy to make almond cookies - totally gluten free and paleo - and egg and refined sugar free. 

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If you've seen me over on Instagram, you'll have seen something like these before from a few weeks ago. I actually made a version of these cookies when I experimented with an ingredient from Waitrose, called Mango Dust. It's basically just freeze dried mango ground into a powder, and you can use it in your cakes, bakes, smoothies, sauces and icings. Whenever you want a slightly tropical, sweet flavour, you just sprinkle a bit in. 

Amazing stuff. Fun to experiment with. 

These don't have any Mango Dust. They're traditional almond cookies, which are ingrained into my DNA at Christmas time. My Mum loved marzipan, and she'd eat literally handfuls of the stuff throughout the Christmas period. I remember she had a bowl of marzipan fruit - apples, oranges, pears and a banana - that I think she won in a raffle at the school. I didn't believe her when she said they weren't real fruit. But then I was about 6 years old at the time. 

So, anyway, almond cookies. 



These are egg free, paleo and refined sugar free. And they're so easy to make. I got the idea from a recipe on the Power Hungry website, where almond flour is mixed with coconut sugar and water to make a paste, which is then baked. And no egg. I was wondering how they would bind, but they worked really well. I tried lots of flavour combos before I settled on this one. I've also used rougher, ground almonds for a more rustic texture and used a little less sugar. These are super easy and quick to make. You can get up off your chair and have warm cookies just out of the oven in 15 minutes flat. 


And the sugar dusting, that's paleo, too. Feel free to use regular icing sugar if you like, but I've used this combination of coconut sugar and tapioca starch. 


Love. 

Paleo Almond Christmas Cookies
Adapted slightly from a recipe on Power Hungry
Makes 8 small cookies
Ingredients
100g (1 cup) ground almonds 
2 tablespoons coconut sugar
half teaspoon bicarbonate of soda
1 teaspoon almond extract
pinch of salt
2 tablespoons room temperature water

For the snowy dusting: 
half a tablespoon tapioca starch
half a tablespoon coconut sugar

Method
Preheat your oven to 180ºC/350ºF and line a baking tray with a piece of baking parchment. 

Mix together the ground almonds, coconut sugar, bicarbonate of soda, almond extract and the pinch of salt. Trickle in the water - don't be tempted to add any more. Mix well, mashing a little as you go, until a soft paste forms. It'll look like you need more water, but you won't - just keep mixing. Pinch little balls of the mixture, roll and place on the baking sheet. Press down with the back of a fork to flatten slightly and then bake in the oven for 10-13 minutes, or until golden around the edges. Take out of the oven and allow to cool. 

Once cooled, mix together the ingredients for the snowy dusting and sprinkle over the top of the cookies. 

Made this recipe? I'd love to see! Tag me in at @joromerofood on Instagram!

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