Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour
Almond cookies bake crisp and full of the smell of toasted almonds. The tricky part is holding the shape, because dough warmed by your hands rolls out crooked. The mixed dough chills for 20 to 30 minutes before it is rolled to about 0.5cm.
Egg white goes on first to hold the whole almonds in place, then the yolk goes over the top. Twenty minutes at 170 degrees C gives an even golden color. The cookies cool completely before the lid goes on.
This batch weighs about 454g, at roughly 336 calories per 100g.
Method
Sift 140g all purpose flour, 30g cornstarch, 1/4 teaspoon baking powder and 1/2 teaspoon baking soda together, then add 45g kOBE Monk Fruit Blend and 80g almond flour and mix.
Add 60g melted unsalted butter and 40ml cooking oil and mix until the dough is uniform. Chill it for 20 to 30 minutes.
Heat the oven to 170 degrees C. Roll the dough to about 0.5cm thick, cut it into whatever shapes you like and set them on a parchment lined tray.
Beat the egg white, brush it over the cookies, press a whole almond onto each one, then brush the yolk over the top.
Bake for about 20 minutes, until the cookies are evenly golden.
Tips
Chilling the dough before rolling is what holds the shapes sharp so they do not spread.
Almond flour is oily, so the dough softens quickly, and rolling it straight out of the fridge is the tidiest way.
Brush the white on first so the almonds stick firmly, then the yolk for a glossy top.
Cool the cookies completely before sealing them in the fridge, since storing them warm makes them soft.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.