It’s a perfect time of the year for some delicious lovely sweet little treats in a form of cookies.
Those cookies are made of wheat flour and ground almonds with the addition of a vegan butter. Basically they are made of ingredients that can be found in most of households. Technicaly you can make them with a neutral coconut oil or margarine if you can not buy vegan butter in your local grocery shop (for the healthier version you can use spelt flour with grinded coconut sugar instead of wheat flour and white sugar). The dough takes almost no time to be made if you are using a stand mixer, and I must add-those cookies are very simple to make.
First I creamed butter (that was standing out of the fridge overnight) with sugar until creamy, fluffy consistency. Then I added grinded almonds, flour and water and kept mixing it into a smooth dough (detailed steps with the description are down in the Pinterest recipe box). I rolled out the dough and cut out different shapes with cookie molds. I baked them in the preheated oven at 180 degrees Celsius between 10 and 11 minutes. Once they completely cooled down I filled them with vegan hazelnut spread and apricot marmalade (those that had lemon zest inside I filled only with marmalade).
Complete recipe with the list of ingredients can be found under the image section in the Pinterest Recipe box. For more recipes and images please visit Instagram and Facebook under the name Naual A. Hansen.
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