Almond Cookies – a delicious recipe with butter, coconut palm sugar, almond, light spelt flour, egg white, coconut palm sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment.
3
cream the butter and coconut palm sugar until light and fluffy, about 4 minutes, On the lowest setting.
4
stir in the almond.
5
Gradually add the flour, mixing just until a tacky dough forms, Wrap the dough in plastic wrap or place in an airtight container and refrigerate for 30 minutes
6
On a lightly floured work surface, toll the dough out to about 1/8-inch thickness, Brush with the egg white and sprinkle with the almond-and-sugar mixture.
7
Using a knife, cut the dough into 3/4-inch squares.
8
With a spatula, transfer the cookies to the prepared baking sheets, Bake until lightly golden.
9
about 15 minutes, Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely.
698
kcal
Calories
44
g
Fat
65
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup (1 1 1/2 sticks) butter, 1/4 cup coconut palm sugar, 1 teaspoon pure almond extract, 2 cups light spelt flour, or 1 cup einkorn flour and 1 cup light spelt flour, and more.
Yes, Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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