Gluten Free Christmas Almond Cookies
The inspiration for this recipe was the traditional Italian Christmas delicacy – Ricciarelli. Ricciarelli are very aromatic, soft, almond cookies from Siena, often flavored with candied orange peel and sprinkled with powdered sugar.
What is great about them is not only their incredible taste, but also that they are originally gluten-free and dairy-free. If you are familiar with these Christmas cookies , you can tell that my version doesn’t even resemble the original recipe. The shape is different and I changed the coating as well. Instead of sprinkling them with powdered sugar, I coated them in sliced almonds to add extra crispiness. Plus I added dried cranberries for a more Christmas flavor.
Gluten Free Italian Christmas Almond Cookies
Ingredients
- 190g almond meal
- 20 g coconut flour
- 20 g powdered xylitol
- 2 tbsp honey
- 2 egg whites
- Orange zest from one orange
- 2 drops bitter almond extract
- ⅓ cup chopped cranberries
- 1/2 - 3/4 cup of sliced almonds with peel or almond flakes.
- Egg whites for coating
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk the egg whites until stiff peaks form. At the end of the whisking add xylitol, honey and almond extract. Then add almond meal, coconut flour, orange zest, cranberries and with spatula mix just until combined.
- Form a walnut-sized balls and coat in the egg whites and then in the almond slices. Place ready balls on the baking sheet and bake for about 15 minutes, or until slightly golden color. Remove from the oven and let it cool.
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