Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Crushed almond cookies
oil and butter-free cookies.
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Desserts, Snacks, Sweets and savories
Cuisine
Autumn, Baby toddler food, Chinese, gluten free, International, Spring, Summer, Vegetarian, Winter
Servings
13
cookies
Ingredients
1x
2x
3x
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.
Mix gently to form a sticky mix.
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.
Remove from the oven and cool the cookies.
Serve them with a cup of tea.
Tried this recipe?
Let us know
how it was!