Another week has gone by and I haven’t even seen it! I have been working so much that I did not have time to post for a week and that for me seems way too long. The good news is: it’s Monday! And I have a great excuse to be baking: I’m baking with Carla!
This week at the school we had a few birthdays. One of the birthday girls was a two-year-old who is allergic to eggs. Before working as a teacher I had never suspected that egg intolerance or allergy could be as widespread as it is but now I’ve met so many kids that can’t eat eggs that I am getting more sensitive to this reality and I’m always looking for great recipes for treats that contain no eggs.
That is why I came out with these cookies. No eggs and almond flour is what make them different from the majority of the tasty and quick to make cookies. The taste: amazing! Preparation time: really 5 minutes if you discount the refrigerator time.
They got an A+ from everybody (even from Wally, who is picky about cookies).
Yields about 15 cookies
125 gr (4.4 oz or 1 stick + 1 tbsp) butter, melted and cooled
85 gr (3 oz or 2/3 cup) confectioners’ sugar
5 ml (1 tsp) pure vanilla extract
125 gr (4.5 oz or 1 cup) all-purpose flour
50 gr (1.75 oz) almond meal
Preheat the oven to 325F degrees and line a baking pan with parchment paper.
In a medium bowl, mix together the butter, the sugar and the vanilla extract until you obtain a smooth cream.
Stir in the flour and the almond meal and mix well until the dry ingredients are well incorporated.
Transfer the dough onto a foil of aluminum paper. Roll it up into a cylinder and put it in the refrigerator for half an hour.
Take the dough out of the refrigerator, unroll it and cut out several rounds, each about 1/2” thick.
Place the dough rounds on the prepared baking pan and bake for 20-25 minutes.
Let the cookies cool on a cooling rack before serving.
Have a sweet day!