Almond Cookies
These are a bit of a cross between a cookie and a cake as they don't really crisp. They hit the sweet craving spot without containing fructose. To make them into cakes see the variation in the recipe notes below.
Ingredients
Cookie recipe
- 100 g ground almonds
- 100 g Biona rice syrup
- 50 g butter, melted
- 1 egg for an egg substitute see bottom of page
- 1 tsp almond essence sugar free (omit this if making ginger cookies)
- 1 tsp vanilla essence sugar free
Madeleine recipe
- 40 g butter
- 80 g ground almonds
- 100 g Biona rice syrup
- 1 egg
- 17 g buckwheat flour
- 20 ml milk
- 2 tsp orange or almond extract
- ½ tsp baking powder
Instructions
Cookies
- Pre heat oven to 180 fan, 200 electric or Gas 6.
- Melt the butter and rice syrup in a microwave for 40 seconds.
- Add the rest of the ingredients in a bowl and mix to make a smooth paste.
- Divide the mixture between two baking sheets, covered in parchment or silicone sheets. 12 tea-spoonfuls on each, using the back of a teaspoon to spread them into thin circles approx 5 cm in diameter. They will spread when cooking so leave enough room.
- Bake for 10 to 12 minutes until golden brown. Cool on the baking sheets.
- They store for a couple of days in an airtight box.
Madeleines
- Pre heat the oven to 160°c fan, 180°c electric or Gas 4.
- Lay out 12 fairy cake cases in a bun tin.
- Melt the butter in a bowl in the microwave for 40 seconds.
- Add all the other ingredients and beat well.
- Divide the mixture between the cases.
- Cook for 15 - 20 minutes. Allow to cool.
Notes
A variation would be to make ginger flavoured cookies. Omit the almond essence and add 1 tsp of ground ginger.
For an egg substitute click here
Remember these are not low carb but are included in the Wide Eyed Course to reduce sugar intake and cravings.