Spanish Almond Cookies (Almendrados) Recipe

Spanish Almond Cookies (Almendrados) Recipe - I love when a traditional recipe already uses keto-friendly ingredients. These little morsels are traditionally made with almond flour, so it was but the work of a moment to adapt them to be keto-compliant. The little almond on top is optional but very festive looking.

Active Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12 (2 Cookies Each)
Spanish Almond Cookies (Almendrados) Recipe

Ingredients for Spanish Almond Cookies:

  • 1 large egg
  • 1½ cups superfine blanched almond flour
  • ⅓ to ½ cup Swerve granulated sweetener
  • 1 teaspoon lemon extract
  • 1 tablespoon grated lemon zest
  • 24 whole blanched almonds (optional)

How to Make Spanish Almond Cookies:

  1. In a medium bowl, beat the egg. Add the almond flour, sweetener, lemon extract, and lemon zest. Stir until well blended. Cover and chill in the refrigerator for 1 to 2 hours.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  3. Pinch off 24 walnut-size pieces of dough and roll into balls. Gently press an almond on top of each ball and arrange them 1 inch apart on the lined baking sheet.
  4. Bake until the cookies have the barest hint of color but remain soft, 18 to 20 minutes. Cool on the pan on a wire rack for 5 minutes, then remove from the pan and cool completely on the rack. Store in an airtight container.

Dietary Considerations
Dairy-Free
Vegetarian
Macros
76% Fat
7% Carbs
16% Protein
Per Serving
Calories: 107
Total Fat: 9g
Total Carbs: 9g
Net Carbs: 2g
Fiber: 2g
Sugar: 1g
Protein: 4g

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