Almond Cookies Recipe | Butter Free, Gluten Free
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- Опубликовано: 20 окт 2024
- Learn how to make crunchy and grainy almond cookies with floral flavour. A very popular festive cookies in many different cuisines.
Full recipe:
www.inspiredcu...
This recipe will make 12-14 cookies, with 5cm (2 inches) in diameter.
Ingredients:
150g (1 metric cup) of whole raw almonds or 140g (1 2/5 cup) of blanched almond flour
70g (1/2 metric cup) of powdered sugar
2g (1/2 tsp) of baking powder
a pinch of salt
1 tsp of orange zest
1 egg white
5 ml (1 tsp) of orange blossom water*
5 ml (1 tsp) of rose blossom water*
5 ml (1 tsp) of orange juice
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2 tbsp of vegetable oil, for rolling
For decoration:
almonds, hazelnuts, pistachios
Instructions:
Blanched almond flour:
Soak the almonds for 2 minutes in hot water.
Drain the water out, and remove the skin by gently squeezing the almonds out of their skins.
Toast the nuts (continuously stirring) on dry pan on medium low heat for 5 minutes or until they become dry and lightly golden.
Grind the almonds in the food processor until you get a flour like texture.
Cookie dough:
In a bowl combine all the dry ingredients.
Beat the egg white for a few minutes until it becomes foamy and opaque.
Add the beaten egg white, the orange juice, the orange and the rose blossom water to the dry mixture.
Incorporate all the ingredients until you get a moist paste like dough.
Oil your hands since this dough is very sticky.
Take a portion of the dough (about a walnut size), roll it into a ball, then press gently to flatten it a bit.
Place the cookies on a baking sheet lined with a parchment paper.
Decorate each cookie with a nut (of your choice), by placing it into the centre of the cookie.
Bake in preheated oven on 176C / 350F for 15 minutes, or until lightly golden.
Let the cookies cool down before serving.
Note:
*Orange and rose blossom water could be substituted with vanilla extract.
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I tried these this Saturday. Due to quarantine, I had limited supplies at home and this recipe turned out perfect for what was available to me. The cookies came out beautifully crispy on the outside and moist on the inside. Thank you for sharing the detailed recipe 🙏🏻 You made my weekend.
Thank you so much for your feedback, it means a lot to me!
Inspired Cuisine of course!! And subscribed too 🙌🏻
Thank you so much ❤. I just made those cookies and my kids really loved them!
Thank you for trying my recipe!
Ingredients are similar to Macarons. I will make these this wk. Thanks for recipe.
absolutely delicious! I will try all your recipes!
I have gluten intolerance, and I really appreciate gluten free recipes. Thank you!
Absolutely amazing recipe and looks delicious. Thanks for sharing
Thank you so much 🙂
Hi! Thanks for the recipe! I have gluten and lactose sensitivities, so the recipe was perfect for me. I used brazil nuts and lime zest and juice, because I'm trying to recriate a gluten free version of a cookie we have here in brazil. As the brazil nuts have more oil in them, the batter became more liquidy than yours. I skiped the rose water. The cookies spreaded and came out thin, but crispy and the taste was great. The baking time was longer too. I'm glad they came out good. Unfornutately they are not so pretty as yours. Thank you!
Hi Olivia. Thank you so much for your feedback. Your recipe sounds amazing! I'm glad my video inspired you.
@@InspiredCuisine Thank you! The flavors of brazil nut and lime go very well together. And this cookie is perfect for having with an espresso. The original is a buttery cookie, that calls for wheat flour, with crisp but also melt-in-your-mouth texture (due to the butter, I guess). Try this flavor combination someday, you'll be amazed! I'm not a crazy brazil nut fan, because I find it to have such a strong taste. But limes have the power to balance that flavor. Just like coffee. I once went to a café here that served a brazil nut with the espresso - Another great pair! Well, sorry about the long reply.. just thought I'd share some local culinary stuff, hehe. Thank you again!! And have a great sunday!
I tried it today and got perfect batch of cookies...thank you😊
You are very welcome Hari, I am glad you like this recipe.
Your almond cookie recipe looks absolutely delicious. I made one similar to it Thankyou for sharing with us!
You are so welcome!
Gracias 😊🙏❤🇲🇽
Looks good is it crunchy or soft? I am looking something like this but want crunchy.
It's crunchy on the outside but soft inside.
Superb, Bravo! Thank you
Thank you so much!!!
Good ing- s, I’ll try this
Hope you'll enjoy.
Thank you for this recipe I’m going to make this for Christmas 😊
So glad to hear that :)
Looks delicious and beautiful
Thank you so much
Печенье КЛАСС!
Любимое лакомство.
I tried this recipe today and tbh it turned out good. I used
1 cup almond flour (not metric, I used US cup)
Less than 1/2 cup coconut sugar (i dont like it too sweet so i added less sugar. If u like it sweet then add 1/2... also pick any sugar u like)
2 tsp of maple syrup
The cookie was crunchy on the outside and a little undercooked inside. This is bc i used coconut sugar (like brown sugar, coconut sugar is moist) instead of powdered sugar.
But anyways i liked it. :D
Thank you for your feedback. I am glad you like it.
Yummy!🙋♀️😁❤
Thank you 😋
can i skip the juice and water and instead beat the egg yolks together with egg whites? would this affect the consistency of the batter?
Do not use egg yolk, it will change the consistency of the dough. Tip: you could substitute rose & orange blossom water with vanilla extract.
Inspired Cuisine thanks so much for the reply. Is it also okay if i use brown sugar instead of powdered sugar?
@@feathersmcgraw4650 I didn't try using brown sugar.
Can I use almond meal instead of flour?
I would like to make very crunchy cookies, could you please tell me what another ingredient I can add to make it crunchier? because you said these cookies were crunchy outside and soft inside.
First off all thank you so much for your question :).
If you want to make cookies with crunchy and dense texture, then look for the Italian biscotti recipe.
If the desired texture has to be crunchy and light, then take a look at the French macaron recipe.
@@InspiredCuisine My appreciation for your response! I 'll look into the Italian and French recipe. Thx so much!
hi there, so how much almond flour do i need in total, pls let me know
Thank you for reaching out! Please, check the full list of the ingredients in the description box below this video.
Is it okay if we don’t add the orange zest and juice?
Adding orange zest and juice is not a must, but it will give a little extra flavour.
@@InspiredCuisine okay thank you
This is one of my favourite recipes and I keep baking them. However, the cookies taste great the day I bake but next day, turns out soft. What could be the reason? Thanks.
Hi @Megha Kadagad, thank you so much for trying this recipe and leaving your feedback, it means a lot to me.
It's totally normal for these almond cookies to soften over time, but they should not become mushy-soft.
Here are the tips to ensure the crunchiness:
1. use the ingredients at the room temperature
2. make sure the almond flour is dry enough, especially if you make it yourself
3. ensure that the cookie size is not bigger than 5cm / 2" in diameter
4. when baking use the parchment paper instead of the silicone mat
5. cool completely the cookies before storing them
6. use an air-tight container for storage
Can I bake these without egg?
The egg-white is essential in this recipe, without it the cookie won't fold it's shape and completely crumble.
When did you put the oil? I didn’t see that on the video?
The oil is not shown in the video, since it's not a cooking ingredient. It's needed to oil the hands to prevent the dough from sticking.
I know these cookies they are middle Eastrene😍
Yes they are!!! :)
U should have broken the cookie in 2 pieces and shown the texture thanks