Almond Cookies without Eggs
Easy to make, tender cookies without eggs, these eggless almond cookies are the perfect choice if you're on the lookout for no-egg recipes.
Servings 36
Calories 85kcal
Ingredients
- 150 g all-purpose flour 5.3 oz/ 1 ¼ cup
- 150 g ground almonds 5.3 oz/ 1 ¼ cup
- 75 g granulated sugar 2.7 oz/ ¾ cup
- 175 g unsalted butter 6.2 oz/ ¾ cup, very cold
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons icing sugar
Instructions
- Dough: Place the flour, ground almonds, sugar, cubed butter and vanilla extract in a food processor or stand mixer. Mix shortly until the dough starts to come together.
- Refrigerate: Turn the dough onto the working surface and press together into a disc. Don't knead; work quickly. Divide the dough into three parts, and form each piece into a thick roll, about 2.5 cm/ 1 inch thick.Wrap each roll in cling film/plastic wrap and refrigerate for about 2 hours. The dough can be refrigerated for longer (overnight) as well.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit (fan oven 160 degrees Celsius/ 320 degrees Fahrenheit). Line two baking trays with parchment paper.
- Cut the dough rolls into slices, about ¾ cm/ 0.3 inches thick. Place the pieces on the baking trays and gently press down with a fork on the top of each cookie to make a small criss-cross pattern.
- Bake: If using a fan oven, you can bake both cookie trays simultaneously. If using a conventional oven, bake the cookies one tray after another. Bake the cookies for about 12-15 minutes or until slightly golden.
- Leave to cool completely on the baking trays. Sprinkle with icing sugar before placing them into airtight containers.
Notes
- Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 21mg | Fiber: 1g | Sugar: 3g