 | Ces petits gâteaux sont composés d'une pâte d'amande enroulée dans une couche fine de feuilles de brick ou pâte filou. Croustillants de l'extérieur fondants ... | From:Ma fleur d'oranger Views:24495   334ratings |
| Time:03:50 | More inHowto & Style |
Affichage des articles dont le libellé est Almond. Afficher tous les articles
Affichage des articles dont le libellé est Almond. Afficher tous les articles
Recette de gâteaux aux amandes et noix de coco / almond and coconut cookies recipe
 | Vidéo réalisée en collaboration avec la chaîne Cooking with Alia. Nous avons réalisé de succulents petits gâteaux, très rapides et faciles avec un goût prono... | From:Ma fleur d'oranger Views:126156  241ratings |
| Time:08:57 | More inHowto & Style |
Gluten Free Almond Butter Cookies
(makes about 30 cookies)
These buttery, delicate cookies will melt in your mouth!
3/4 cup almond flour
1/2 cup rice flour
1/4 cup cornstarch
1/2 cup icing sugar
1/4 tsp baking powder
1/8 tsp fine sea salt
3/4 cup unsalted butter (1 1/2 sticks), cut up
1 medium egg yolk
1/2 tsp almond extract
Place the almond flour, rice flour, cornstarch, icing sugar and salt into the bowl of a food processor and pulse a few times to combine. Remove the top and add the butter. With a fork, beat together the egg yolk and almond extract in a small bowl. Pour the egg yolk mixture evenly over the top. Run the motor until a soft dough begins to form.
Form the dough into two cylinders about 6 to 7 inches long and place into the refrigerator for about 30 minutes.
Preheat oven to 325°F.
Remove the dough from the refrigerator and cut into slices just shy of half an inch thick.
Place the cookies about 2 inches apart on a cookie sheet lined with parchment paper or a baking mat. This dough will spread. Bake for about 15-20 minutes or until the edges are nicely browned.
Remove from oven and cool on baking sheet; they break very easily while hot or warm.
These buttery, delicate cookies will melt in your mouth!
3/4 cup almond flour
1/2 cup rice flour
1/4 cup cornstarch
1/2 cup icing sugar
1/4 tsp baking powder
1/8 tsp fine sea salt
3/4 cup unsalted butter (1 1/2 sticks), cut up
1 medium egg yolk
1/2 tsp almond extract
Place the almond flour, rice flour, cornstarch, icing sugar and salt into the bowl of a food processor and pulse a few times to combine. Remove the top and add the butter. With a fork, beat together the egg yolk and almond extract in a small bowl. Pour the egg yolk mixture evenly over the top. Run the motor until a soft dough begins to form.
Form the dough into two cylinders about 6 to 7 inches long and place into the refrigerator for about 30 minutes.
Preheat oven to 325°F.
Remove the dough from the refrigerator and cut into slices just shy of half an inch thick.
Place the cookies about 2 inches apart on a cookie sheet lined with parchment paper or a baking mat. This dough will spread. Bake for about 15-20 minutes or until the edges are nicely browned.
Remove from oven and cool on baking sheet; they break very easily while hot or warm.
