1 cup (120g) almond flour

1/2 cup (100g) granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (60ml) unsalted butter, softened

1 giant egg yolk

1/2 teaspoon vanilla extract

1 cup (120g) powdered sugar

2-3 tablespoons almond milk

1/4 teaspoon vanilla extract

For the Glaze:

– 2 cups confectioners’ sugar

– 3 tablespoons cornstarch

– 1/4 teaspoon salt

– 6 tablespoons water

– 1-2 tablespoons lemon juice

– half of teaspoon almond extract

Ingredients:

1. Cookies:

a) Unsalted butter, softened: 1 cup (2 sticks)

b) Granulated sugar: 1 cup

c) Eggs: 2 large

d) Almond Flour Cookies Recipe extract: 1 teaspoon

e) Vanilla extract: 1 teaspoon

f) All-purpose flour: 1 cup

g) Almond flour: 2 cups

h) Baking powder: 1 teaspoon

i) Baking soda: 1/2 teaspoon

j) Salt: 1/4 teaspoon

2. Glaze:

a) Confectioners’ sugar: 1 cup

b) Milk: 2-3 tablespoons

c) Almond extract: half of teaspoon

3. Decorations:

a) Sliced almonds: 1/4 cup

b) Crushed sweet canes: 1/4 cup

c) Edible glitter: 1 teaspoon

Ingredients:

For the cookies:

– 1 half cups (190g) almond flour

– 1/2 cup (100g) granulated sugar

– half of cup (1 stick/113g) unsalted butter, softened

– 1 massive egg

– half teaspoon (2g) vanilla extract

– 1/4 teaspoon (1g) baking powder

– 1/4 teaspoon (1g) salt

For the glaze:

– 1 cup (120g) powdered sugar

– 1-2 tablespoons (15-30ml) almond milk

– 1/4 teaspoon (1g) vanilla extract

– Optional: chopped almonds for garnish

Instructions

To Make the Cookies:

Instructions: To Make the Cookies:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugar till gentle and fluffy.
• Beat within the eggs separately, then stir in the vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing till just mixed.
• Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the perimeters are golden brown and the centers are set.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Almond Flour Cookies for Afternoon Tea

Ingredients:

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/4 cup granulated erythritol

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup unsweetened applesauce

– 1 tablespoon honey

– 1 teaspoon vanilla extract

– 1/4 cup chopped almonds

– Optional: 1 tablespoon melted butter or coconut oil

Instructions:

1. Preheat oven to 350 levels Fahrenheit (175 levels Celsius).

2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.

3. In a separate bowl, whisk collectively the applesauce, honey, and vanilla extract.

4. Add the moist components to the dry elements and stir till combined. If the dough is simply too dry, add the melted butter or coconut oil one tablespoon at a time till the dough comes collectively.

5. Fold in the chopped almonds.

6. Line a baking sheet with parchment paper.

7. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

8. Flatten the cookies slightly with a fork.

9. Bake for 10-12 minutes, or till the perimeters are golden brown.

10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.

11. Enjoy!

Instructions:

For the Cookies:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the butter and sugar till light and fluffy.
4. Beat within the egg and vanilla extract.
5. In a separate bowl, combine the almond flour, flour, baking powder, and salt.
6. Gradually add the dry components to the wet ingredients, beating until just combined.
7. Roll the dough into small balls (about 1 tablespoon each) and place on the prepared baking sheet.
8. Flatten the balls barely with a fork.
9. Bake for 10-12 minutes, or until the perimeters are golden brown.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

For the Cream Cheese Frosting:

1. In a medium bowl, beat collectively the cream cheese, butter, and vanilla extract until smooth.
2. Gradually add the confectioners’ sugar, beating until light and fluffy.
3. Spread the frosting on the cooled cookies and prime with sprinkles, if desired.

To Make the Glaze:

Instructions, To Make the Glaze:

Whisk 1 cup powdered sugar with 1 tablespoon almond milk till a thick, clean glaze varieties. If the glaze is merely too thick, add extra almond milk 1 teaspoon at a time, until you attain the desired consistency. If the glaze is too thin, add extra powdered sugar 1 tablespoon at a time, until you reach the specified consistency.

Ingredients:

For the cookies:

• 1 1/4 cups (150g) almond flour, finely ground
• 1/2 cup (100g) granulated sugar
• 1/4 cup (25g) cornstarch
• 1/4 teaspoon (5g) salt
• 1/2 cup (120ml) unsalted butter, softened
• 1 egg
• 1 teaspoon (5ml) vanilla extract
• 1/2 cup (100g) chocolate chips (optional)

For the icing:

• 1 cup (120g) confectioners’ sugar
• 1-2 tablespoons (15-30ml) milk
• 1/4 teaspoon (5g) almond extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the almond flour, sugar, cornstarch, and salt.
3. In a large bowl, cream collectively the butter and sugar until mild and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the dry components to the wet components, mixing till simply mixed.
6. Fold in the chocolate chips, if desired.
7. Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.
10. To make the icing, whisk together the confectioners’ sugar, milk, and almond extract.
11. Dip the tops of the cookies in the icing and allow them to set earlier than serving.

Ingredients

For the Cookies:

• 1 cup (120g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (50g) granulated sweetener (such as erythritol or xylitol)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 massive egg
• 1/4 cup (60ml) melted unsalted butter
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup (120g) powdered sweetener (such as powdered erythritol or xylitol)
• 1 tablespoon almond milk
• 1/2 teaspoon vanilla extract

Instructions

For the Cookies:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt.
4. In a separate bowl, whisk collectively the egg, melted butter, and vanilla extract.
5. Add the moist ingredients to the dry components and blend until combined.
6. Drop the dough by rounded teaspoons onto the ready baking sheet, spacing them about 2 inches aside.
7. Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.
8. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

For the Glaze:

1. In a small bowl, whisk together the powdered sweetener, almond milk, and vanilla extract.
2. Dip the tops of the cooled cookies into the glaze and let the surplus drip off.
3. Place the cookies on a wire rack to let the glaze set utterly.

Tips:

• For a chewier cookie, bake for 10-12 minutes.
• For a crispier cookie, bake for 12-14 minutes.
• If you don’t have powdered sweetener, you’ll have the ability to grind granulated sweetener in a blender or food processor till it turns into a fine powder.
• These cookies can be saved in an hermetic container at room temperature for up to three days.

To Assemble the Cookies:

1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

2. In a large bowl, mix the almond flour, baking soda, baking powder, and salt. In a separate bowl, whisk collectively the butter, granulated sugar, and vanilla extract.

3. Add the moist ingredients to the dry ingredients and mix till simply combined. Do not overmix.

4. Roll the dough into 1-inch balls. Place on the prepared baking sheet and press down barely.

5. Bake for 12-15 minutes, or till the cookies are golden brown around the edges. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.

6. Serve with your favourite tea. Enjoy!

Instructions

1. Preheat oven to 350 degrees F. [175 levels C].
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream collectively the butter, brown sugar, and granulated sugar until mild and fluffy
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
6. Gradually add the dry elements to the moist ingredients, mixing until simply combined.
7. Shape the dough into small balls and place on the prepared baking sheet.
8. Bake for 10-12 minutes, or till the cookies are just set and the perimeters are golden brown.
9. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

Enjoy!

Ingredients:

– 1 cup almond flour

– 1/2 cup butter, softened

– 1/4 cup sugar

– 1/4 teaspoon baking powder

– 1/4 teaspoon almond extract

– 1/4 cup sliced almonds (optional)

– Preheat oven to 350 degrees F (175 degrees C).

– In a large bowl, cream collectively the butter and sugar until light and fluffy.

– Beat in the almond extract.

– In a separate bowl, whisk collectively the almond flour and baking powder.

– Gradually add the dry ingredients to the wet components, mixing till properly combined.

– Stir within the sliced almonds, if desired.

– Drop by rounded tablespoons onto ungreased cookie sheets.

– Bake for 10-12 minutes, or until the edges are golden brown.

– Let cool on the cookie sheets for a couple of minutes before transferring to a wire rack to cool completely.