The treats we served on Small Business Saturday were a huge hit, with many people requesting the recipes. We decided we’d share them with everyone. Bon appetit!
Italian Almond Cookes
YIELD: about 22 cookies
- 3 cups (300 gr) almond flour
- 1 cup (200 gr) sugar
- pinch of salt
- zest of 1 large lemon (or 2 small)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 egg whites (medium eggs)
- powder sugar for dusting, about 1/4 cup (optional)
- about 22 whole almonds (one for each cookie)
TIME: 15 minutes to prepare, 15 minutes to bake
- Preheat the oven to 325° F (165° C).
- In a large bowl, combine the almond flour with the sugar, salt and lemon zest.
- Add the vanilla extract, almond extract, and egg whites.
- Mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
- Roll the dough into balls, about one tablespoonful each. Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside.
- Place on a baking sheet lined with parchment paper.
- Top each cookie with an almond (in addition to being delicious, it’s a sure sign there are tree nuts – almond flour – in the cookies). And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down and enjoy!
Cranberry Almond Biscotti
- 2 large eggs
- 1/3 cup honey
- 1 tsp vanilla
- zest from one orange
- 1 1/2 cup almond flour*
- 2 tbsp arrowroot or tapioca flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dried cranberries
- 1/2 cup almonds roughly chopped
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the eggs, honey, vanilla, and orange zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
- Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.
- Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
- Cook for 18-20 minutes, or until golden. Remove from the oven and let cool. Once cooled, carefully slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.
- Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.
*I used about 2 cups of flour because the mixture wasn’t “doughy” enough.