LEMON ALMOND FLOUR SHORTBREAD COOKIES - GLUTEN-F…
Steps:
- Using an electric mixer, cream together the butter and sugar until well combined and creamy. Scrape down the sides of the bowl.
- Add the lemon zest and mix on low speed until combined.
- Add the salt and almond extract and mix on low speed to combine, scraping down the sides of the bowl as needed.
- Add the almond flour in 3 separate additions, mixing on low after each addition until combined. The dough will be crumbly at first, but continue to mix on low speed and it will come together. Once the dough begins to stick together (see photo in the post above), stop mixing.
- Divide the dough in half. Shape each half first into a ball and then into a log that is 1 ½ inches in diameter and wrap in plastic wrap. You can roll the dough log a bit more after wrapping it in the plastic wrap to smooth it out. Refrigerate for at least 2 hours and up to 24 hours.
- When you are ready to bake the cookies, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a sharp knife, cut the dough into ¼-inch thick slices. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 7-10 minutes, until the cookies are barely golden on the edges and bottoms. Be very careful not to over-bake the cookies. If you are baking two pans of cookies at once, rotate the pans from top to bottom and front to back halfway through the baking time.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Store cooled cookies wrapped airtight at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 32 mg, SugarContent 3 g
VEGAN CHERRY & ALMOND BROWNIES RECIPE - BBC GOOD FOOD
Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
Provided by Good Food team
Categories Afternoon tea, Dessert
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
- In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
- Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
Nutrition Facts : Calories 296 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
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CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT COOKING
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
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VEGAN CHERRY & ALMOND BROWNIES RECIPE - BBC GOOD F…
Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert
Calories 296 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert
Calories 296 calories per serving
- Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
See details
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
See details
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