A couple of years back I had published a delicious Christmas post for a Cookie – Almond Cookies with a Cherry on Top!Check the post here :
Almond Cookies with a Cherry on Top
Those were authentic Christmas Cookies made with flour,eggs and sugar!This recipe is almost the same but without using flour or any dairy produce which means great for people with Gluten and Lactose issues!You can also check the colour of the Cherries as Red here and Green in the previous recipe – does that matter really? Not at all,but both the recipes have sensational tastes,I can guarantee that!
This is my first post for eminent Bloggers – Vidya Narayan and Jolly Makkar’s A- Z Challenge!The first post begins with any ingredient starting from A and this is my contribution!
I make this Cookie on cold and wintery as well as rainy days when I want my Lavender Tea and one of these cookies for an evening well spent!
Preparation Time : 30 minutes
Makes : 22 – 24 cookies
INGREDIENTS
2 cups Almond flour
(If you do not get Almond flour then soak 2 cups Almonds in warm water overnight.Next morning remove skin and dry in the Sun for 3 – 4 hours or naturally for a day.Keep on a clean and dry kitchen towel.After completely dry,pulse in a food processor or a dry grinder for a fine consistency flour.Seive the flour and grind the residue again for optimum results.Use this for the “flour” for the cookies)!
3/4 cup powdered sugar
1 large egg
2 tsp lemon/orange zest
OR
use Lemon/orange essence – optional
OR
use Vanilla/Almond Essence
A pinch of salt
Halved Maraschino Cherries/Indian preserved Keronda Cherries for the top
METHOD
Preheat oven to 180°C.Prepare a cookie sheet by greasing it and then lining it with Parchment Pater.
Take the Almond flour in a large bowl.Add the rest of the dry ingredients and whisk well.Now add the egg and bind into a sticky dough.
Dust your hands with powdered sugar.Use a tablespoon and take out 1 tbsp of the dough.Roll it into a ball and flatten it on the prepared cookie sheet.
Make 22 – 24 Cookies the same way and embed a Cherry half on top. Now bake them for 14 – 16 minutes till slightly golden on top.
Remove and cool for 5 minutes and then transfer them to a wire rack to cool completely.
The Cookies…
Store in airtight containers and serve with tea or coffee!
Served with Lavender Tea…
The post Almond Cookies (Gluten and Diary free) appeared first on The Food Samaritan.