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+ servings
crushed almond cookies

Crushed almond cookies

oil and butter-free cookies.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Desserts, Snacks, Sweets and savories
Cuisine Autumn, Baby toddler food, Chinese, gluten free, International, Spring, Summer, Vegetarian, Winter
Servings 13 cookies

Ingredients
  

for the cookie

  • 1 medium egg
  • 1 cup almond
  • 1/3 cup tapioca flour if not use cornflour
  • 1/3 cup unrefined sugar powder and then measure
  • vanilla pod scrape a bit of the vanilla seeds

for each cookie

  • few almonds to press into each cookie

Instructions
 

  • Roast the almonds and cool it down
  • Crush these almonds. the texture of the almonds is just what you would like, coarser or finer will still make great cookies. Set aside for later
  • Powder the sugar and set aside.
  • Into the mixing bowl add the egg and whisk it well.
  • Measure out 1 cup of the crushed almonds, scrapped vanilla pod, 1/3 cup tapioca starch and 1/3 cup powdered unrefined sugar.
    almond cookie mix
  • Mix gently to form a sticky mix.
    cookie dough
  • Portion this out, about a tbsp each onto a cookie sheet. the cookies spread pretty well so space them out.
  • press down an almond at the centre of each cookie.
  • Bake them at 170 degrees for about 10 to 12 minutes.
    cookie in the oven
  • Remove from the oven and cool the cookies.
  • Serve them with a cup of tea.
Tried this recipe?Let us know how it was!