Gluten-Free Chinese Almond Cookies

Prep time: 10 mins | Cook time: 15 mins 
Makes: 26

INGREDIENTS

3 cups FreshLife Gluten Free Almond Flour
¼ cup FreshLife Gluten Free Coconut Flour
1 ¼ cups sugar
2 size 7 eggs, room temperature
1 tsp vanilla essence
2-3 drops almond essence (optional)
a pinch of salt

To decorate
Whole FreshLife Natural Almonds
1 size 7 egg
1 tbsp water

METHOD

  • Preheat oven to 180°C and line 2 baking trays with baking paper.

  • Stir the almond flour, coconut flour, and salt together in a medium bowl to combine and break up any lumps.

  • Gently whisk the eggs, sugar, vanilla essence, and almond essence (if using) together in a large bowl.

  • Stir in the almond flour, coconut flour, and salt, and mix together to form a dough.

  • Using 1 tablespoon of dough at a time, roll the dough into balls and place on the lined baking trays, leaving a 5cm gap between them. Use the bottom of a mug to flatten the balls slightly into discs.

  • Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush this lightly over the unbaked cookies - it will give them a lovely gold sheen once they are cooked. Press a whole almond into the top of each one.

  • Bake for 16-18 minutes or until the tops are dry to the touch, and edges are lightly browned.

  • Allow to cool on the baking trays. They will be soft to start with but will crisp up as they cool.

  • These cookies can be stored in an airtight container for up to 5 days. They will soften up a bit after a day or so.

 
Lunchbox, Desserts and Treats, Baking, Gluten FreeSuze QuinlanAlmond Flour, Coconut Flour, Natural Almonds