Almond Anise Cookies by Touch of Spice (sugar-free, gluten-free)
These cookies are my new go-to batch for freezing and whipping out for kids or an event. If want to make nut-free, sub the almond butter for seed butter, sub the almond flour for oat flour, and leave out the pistachios. Will still be delicious. The hint of aniseed and salt make all the difference. Enjoy!
Ingredients
1 cup almond butter
½ cup maple syrup
⅓ cup almond flour
1 tsp vanilla extract
½ tsp baking soda
1 egg
½ cup pistachios (optional)
Flakey salt and aniseed (to sprinkle)
Directions:
1. Blend all ingredients well in a bowl. Scoop onto parchment lined tray and sprinkle salt/aniseed blend on top.
2. Bake in at 350F for 20 minutes until spread and golden.
3. Will keep in an airtight container for 2 weeks or freeze for 3 months. Enjoy!
How to Make Italian Almond Cookies with Maraschino Cherries | Sicilian Pastry (ONLY 3 INGREDIENTS)
Italian Almond Cookies with Maraschino Cherries | Sicilian Pastry (ONLY 3 INGREDIENTS)
Here in Sicily, these almond cookies are super popular! I would safely say that almost every pastry shop carries them. It was so much fun to re-create such a traditional sweet that I’ve seen for years in bakery shops since I was a kid.
These almond pastries are super easy to make and you only need 3 main ingredients. They are soft and chewy and a great dessert idea.
RECIPE:
250 g peeled almonds (1 cup + 1/3 cup + 1/3 cup)
150 g powdered sugar (about 1 cup)
2 egg whites
Maraschino cherries (about 15 cherries)
1 g Vanillin or 1 tsp vanilla paste (optional)
Lemon zest to your taste (optional)
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Editors: Giulia Ardizzone and Steven Sangster
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How to make VEGAN, GLUTEN FREE Almond Pulp Golden Spice Cookies |Wholistic Nut|
~Recipe Below~
Hey guys!! Welcome back to another video. January is all about detoxing from all of the junk we hate during the holiday season so we thought what a better way to showcase our Ginger and Turmeric!
FULL RECIPE:
Ingredients:
-1/2 cup almond pulp
-1 cups organic gluten free oats
-1/2 cup mixed seeds (I used a mix of flax and chia )
-1 cup unsweet shredded coconut
-Pinch pink salt
-1 tsp cinnamon
-3 tsp ground ginger
-1 knob fresh ginger – grated
-1 tsp fresh turmeric grated or 1 1/2 tsp ground turmeric
-1 tsp baking powder
-1 ripe bananas mashed
-1/3 cup maple syrup
-1/2 cup melted coconut oil –
Directions:
-Pre-heat your oven to 350
-Mix all the dry ingredients in a large bowl
-Melt the coconut oil in a saucepan (low heat) and then pour into a -separate bowl, add in the banana’s, coconut honey, almond butter, fresh ginger and turmeric – mix to combine everything.
-Add the wet ingredients to the dry and mix really well to combine everything.
-Shape the mix into balls and pop them onto a lined baking tray (I rub with a little coconut to stop them sticking).
-Bake for aprox 20-25 minutes until slightly brown on the outside.
If you happen to make these awesome treats be sure to tag us on IG and use the hashtag #wholisticnut
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Almond Butter Spice Cookies Recipe- Infinite Kitchen
Tried yet another recipe from the Infinite Kitchen facebook page. This time, I whipped up some Almond Spice Cookies. I had all the ingredients on hand except the almond butter, so I had to pick some up. The cookies turned out pretty well. The taste was great, I definitely liked the cinnamon, cloves, and nutmeg flavor. The cookies were a little bit dry, however. I am not sure how I could go about fixing this, maybe Infinite Kitchen can offer some suggestions. Possibly adding some applesauce might help. I did try decreasing the baking time from 10 minutes to around 7-8 minutes and that didnt really seem to help. They were not too dry to eat, however, and I really enjoyed them for a quick snack throughout the day, or for a dessert to satisfy my sweet tooth.
Ingredients:
1 C Oats
5 Scoops Vanilla Infinite Pro Whey (I used APS 100% Grass Fed Whey)
1 C Natural Crunchy Almond Butter
1/3 C Truvia (or 20 packets) (I used Stevia)
3 TBS Cinnamon
2 TBS Nutmeg
1 TBS Cloves
2 TB Vanilla Extract
6 Egg Whites
Directions:
Preheat oven to 350 degrees. Mix all the dry ingredients together, add almond butter and cut into dry mix with pastry cutter, once fully incorporated and crumbly, add wet ingredients and mix until consistency of playdough. Use cookie scoop to make 20 round balls. Dip a fork in water and press down to shape cookies (they will stay the way you shape them - they do not spread in the oven if the batter is the right consistency). Bake for 10-11 minutes. Cool on a wire rack. EAT AND ENJOY!!!!
Yield: Approximately 20 Cookies (Calories 130, Fat 7g, Carbohydrate 11g, Protein 10g per serving)
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:
????Get FREE Guide Easy baking recipes Substitutions:
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---------------------------------- RECIPE ------------------------------------
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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How To Make Gevulde Koeken: Almond Filled Cookies with Homemade Almond Paste
Learn to make Gevulde Koeken: Dutch Almond Filled cookies, with homemade almond paste from scratch! Buttery goodness, slight savoriness, and a nice balanced sweetness, these large cookies have it all!! These pastries have been around since the 16th century; they used to go by names as gevuld heertje (filled little lord) or gevulde herenkoek (filled lord's cookie) because almonds were (back then) a luxury that only the aristocracy or wealth people could afford. The almond flavor from the filling is great, and the buttery dough around it just compliments it!
The almond paste will take some time in the fridge to develop its flavor, so I recommend doing that a few days before. Also, it makes about twice as much as the gevulde koeken need, so you'll be able to freeze the rest.
The Dutch are crazy about almonds, three of my previous videos where we bake sweets have almonds in them, or it's a common variation.
Jan Hagel Cookies (Buttery Sand Cookies with Cinnamon & Almond):
Kletskoppen (Almond Lace Cookies):
Boterkoek (Dutch Butter Cake Recipe):
Gevulde Koeken Recipe:
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===CHAPTERS===
00:00 - Introduction
01:33 - Making the Almond Paste
04:34 - Making the Pastry Dough
07:35 - Making the Filling
09:08 - Rolling and Cutting the Dough
10:31 - Assembling the Pastries
13:54 - Tasting…Eet Smakelijk!
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