The countdown has begun. It’s day 11, which means another recipe to enjoy. I will try to post a variety of recipes, not only desserts. For today, it’s all about almonds!
Remember the Halloween Almond Choc Chunk Balls that I posted in October? Of course you do (not?)! Well, I used the same recipe to make Christmas cookies. Only this time, I didn’t add any chocolate, and also, used a cookie press to give the plain round cut-outs a Christmassy feel. Take a look.
This is the recipe I posted for Halloween:
Almond Christmas Cookies (gluten free, dairy free, oat free, soy free, egg free)
- 2 1/2 cups of Almond flour (ground almonds)
- 1/2 teaspoon of salt
- 2 Tablespoons of honey (if you like them sweeter, add more)
- 2 teaspoons of vanilla essence
- 1/4 cup of oil (I used sunflower)
- Preheat oven to 180C/355F
- In a medium sized bowl, mix the almond flour and salt
- Add the honey, vanilla essence, and oil
- Mix together with a spoon to form a smooth dough
- Refrigerate for 30-40 minutes
- Remove from refrigerator and working quickly, pull pieces of dough from the ball and place into your palm. Roll into smaller balls
- Place on a baking sheet
- Using a cookie cutter, or glass (which is what I did), cut-out the circles
- Either leave like that, or use a cookie press to make a design on the cut-out
- Bake at 180C/355F for 6-8 minutes, until lightly browned
- Watch them, because once they start to brown, they can quickly burn!
- Remove from oven and cool on a wire rack
- Dust with icing sugar or munch on them as they are
Enjoy with a glass of milk or your favourite winter tea or coffee. Hmm, perhaps this should go to Justine’s Tea Time Party?