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- Dish type
- Biscuits and cookies
- Almond biscuits and cookies
Light, nutty and crispy biscuits that are a Finnish tradition!
45 people made this
- 225g butter, softened
- 100g caster sugar
- 1 egg
- 1 teaspoon almond extract
- 375g plain flour
- 1/4 teaspoon salt
- 3 eggs, beaten
- 100g caster sugar
- 150g finely chopped almonds
MethodPrep:25min ›Cook:10min ›Extra time:5min › Ready in:40min
- Preheat the oven to 180 C / Gas mark 4.
- In a medium bowl, cream together the butter and 100g caster sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1cm thick and 5 to 7cm long. Dip each piece in the beaten eggs, then in remaining caster sugar and then roll them in almonds. Place them 2 to 3cm apart onto ungreased baking trays.
- Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(45)
Reviews in English (34)
Delicious, but extremely messy and the egg-almond layer dispersed all over the tin during baking process. Just last a few ones which weren't covered with egg stayed in "the above photo-shape".-20 Sep 2017
These were our favorite new Christmas cookies. I hated the double dipping, & decided after to mix colored sugar with the nuts and put them on at once. They looked fabulous & the nuts didn't have trouble sticking once the sugar was on, as in the original directions. With these modifications, 5 stars. The taste is a wonderful almond flavor. Without modifications, because of the mess I'd say 4 stars.-04 Jun 2008
I cannot believe that these cookies haven't been reviewed here for 3 years? I made these cookies today. They taste wonderful. They remind me of marzipan! My dough was a little on the dry side and hard to work with, so next time I would try 2.75 cups of flour and see how it is then before adding the full 3 cups. I started out with chopped almonds and ended up using VERY, VERY finely chopped almonds! Just chopped them even smaller in my food precessor so they really coated and stuck to the cookies. Will make again for sure! Thanks! ***re-reviewed 1.22.09 - I made these again this past Christmas and added in Raw Sugar (the large brown crystals) with the ground almonds. It was fantastic. It did make them a bit sweeter and crunchy. I like them both ways.-09 Dec 2006
Low Carb Paleo Keto Almond Flour Biscuits Recipe
Who else does meal prep on Sundays? I can’t be the only one! And, low carb almond flour biscuits make a regular appearance in my prep.
More of you are looking at recipes here at Wholesome Yum on Sunday than any other day of the week. Clearly, many of you were crazy busy in the kitchen yesterday.
I have to say I totally agree with you – Sunday is the best day to cook for the week ahead. Since these paleo biscuits with almond flour have been in my weekly rotation for the past month, I couldn’t wait any longer to share them!
Sunday meal prep has become a comforting routine for me.
My family doesn’t usually have concrete plans in the morning that day, so I ask my daughter if she wants to cook with me. She squeals in delight every time! She loves sitting on the kitchen counter as I do my cooking. I let her turn over measuring cups into a bowl or stir using a big spoon. Cooking is so sweet with your kids!
As cliche as it sounds, it feels like she’s growing up too fast. The time we spend together in the kitchen is just priceless. It feels like moments frozen in time.
Plus, weekdays get so busy for many of us. Having some aspects of meals ready to go in advance is a huge time saver and makes for easy weeknight meals that are still healthy.
After I made these almond flour biscuits for the first time, I wished I’d done it sooner. Not only were they deliciously buttery and satisfying, but having them on hand all week was so convenient!
I brought them to work, served them with dinner, and even incorporated them into snacks. What would you use them for this week?
The Best Damn Vegan Biscuits
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn”™t get too warm.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined ”“ it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times ”“ hardly kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch ”“ this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits ”“ you should have 7-8.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won”™t form a dome.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
- Armenian Cookies 4
- Lean Cookies with Almonds
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- Armenian Cookies with Walnuts and Turkish Delight 14
- Armenian Soup
- Armenian Revani 2
- Armenian Kebab
- Armenian Meatballs
- Almond Coffee
- ½ cup all-purpose flour
- 1 ½ tablespoons all-purpose flour
- ½ cup crushed gingersnap cookies
- 1 ½ tablespoons crushed gingersnap cookies
- 6 ½ tablespoons almond flour
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 6 ½ tablespoons white sugar
- 3 ½ tablespoons brown sugar
- 2 large eggs
- 1 ½ teaspoons rum flavored extract
- 3 ½ tablespoons heavy cream
- 3 tablespoons raspberry jam, or as needed
- 6 ½ tablespoons icing sugar
- 3 teaspoons egg white
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Diabetic Friendly Cookies
Baking some sweet treats while keeping your diabetes in mind is challenging. Below we listed pros and cons of the most widely used artificial sweeteners so that you can make the ultimate low carb almond flour cookies! Don’t be afraid of using artificial or “fake” sweeterners- some alternatives are created from natural sources. No worries, we will talk about using good old sugar too!
NOTHING is worse than having everything done and ready to go in the oven to find out that you forgot to turn the dang thing on.
STOP reading and go pre-heat that oven to 350 F!
We created 5 different batches of cookies to test out the different sweeteners, monk fruit, swerve, truvia, splenda and compared them to regular sugar. The following sweeteners were compared on crunchiness, sweetness, and price $. I gathered a few family members and friends to help me decide how each cookie ranked. All of the cookies were made with the same recipe with the only difference being the sweetener. These sweeteners were used as a 1:1 swap to regular sugar.
Why use almond flour? It has little effect on blood sugar levels! Almond flour also contains a higher amount of protein and fiber compared to white flour, creating a wonderful crumb when baking. Want to learn more about almond flour? Here you can find a great almond flour article.
BONUS – ANZAC BISCUITS RECIPE
While in survival mode, a meal of coffee-soaked hardtack will do to fill an empty stomach, but no meal is complete without some dessert!
ANZAC is another “survival biscuit” with a long shelf-life. It was developed by the families of the Australian and New Zealand Army Corps (ANZAC) during World War 2.
The families back home wanted to send food and treats for the troops. But it had to survive months of travel from the South Pacific to Italy where many of its soldiers were stationed.
This lead to the creation of the “ANZAC Biscuit.”
Since that time, it’s become a national staple in both countries with recipes approved by the government to preserve the history of the treat.
Sure, ANZAC biscuits don’t have as long a shelf-life as hardtack (they contain both sugar and butter). However, ANZAC biscuits are a great short-term addition to any survival cache.
And they can be a welcome break from eating hardtack day in and day out!
As A Way To Introduce You To Skilled Survival, We're Giving Away Our #78 Item Complete Prepper Checklist. Click Here To Get Your FREE Copy Of It.
These treats are Canada’s hidden culinary secret! They are really wonderful and pretty simple to make: with a graham cracker base, an instant-pudding filling and melted chocolate on top. They are named after the city of Nanaimo, British Columbia, on Vancouver Island. The best part about making these is that they require no baking!
What's In This Fabulous Strawberry Cake? Pantry Ingredients!
In all my recipes and most well-written recipes, every ingredient serves a purpose. Each one matters. Each one contributes to the overall dish. It's not that an ingredient can't be substituted by something else but when choosing the substitute, it's important to understand why the original ingredient was present in the first place.
- For the Sponge Cake: No Butter! A sponge cake has nearly all the usual ingredients, sugar + egg + flour + baking powder for leavening. But take note, a sponge cake has no butter! That makes it a great back-pocket cake to make when you find yourself without butter or it's just not available.
- For the Whipped Cream Whipped cream starts with heavy cream, it's essential. You just can't whip cream with a light cream or half 'n' half, it doesn't have enough butterfat to create the lift and loft that makes whipped cream so tantalizing.
- Fresh Strawberries! So many people are blessed with easy access to sweet, juicy home-grown strawberries. (My own great-grandfather was known as "Strawberry Bill"! I tell the story here, Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips.) But I'm here to say, good supermarket strawberries can be wonderful here. We're big fans of the big containers of Driscoll strawberries we find at Sam's Club, especially because the season is long (watch, there seem to be two) and the price is right.
- Vanilla + Almond Extract Flavorings Both the cake and the whipped cream are kissed with my favorite combination of flavorings, a 2:1 mix of vanilla and almond extract. No almond extract? Okay, substitute more vanilla. But some time, do try this combo. No vanilla? Stick with the stated amount of almond extract, a light touch is preferred, any more is just too much.
- 1 egg white
- ⅛ teaspoon vanilla extract
- 1 pinch salt
- ¼ cup unbleached all-purpose flour
- ¼ cup white sugar
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.