Ingredients
- 2 1/2 cups almond meal.
- 1/4 cup coconut flour.
- 1 teaspoon ground cinnamon.
- 1 tablespoon ground ginger.
- 2 pinches ground cloves.
- 1/2 teaspoon salt.
- 1 teaspoon baking powder.
- 50 g butter.
- 1/2 cup rice malt syrup.
- 1 tablespoon orange zest.
- 1 teaspoon vanilla powder.
- 1 egg.
Directions
- 1. Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.
2. Preheat oven to 180°C/350°F/Gas Mark 4. Roll dough between two sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper lined trays. Insert small holes if you'd like to thread through some ribbon afterwards.
3. Bake for 10–15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.
Note
You will need to track down some festive cookie cutters for this recipe. This is a gluten-free recipe ... the almonds provide some extra natural sweetener.
Feel free to double the batch if you'd like to make them into edible gifts.
Ingredients
- 2 1/2 cups almond meal.
- 1/4 cup coconut flour.
- 1 teaspoon ground cinnamon.
- 1 tablespoon ground ginger.
- 2 pinches ground cloves.
- 1/2 teaspoon salt.
- 1 teaspoon baking powder.
- 50 g butter.
- 1/2 cup rice malt syrup.
- 1 tablespoon orange zest.
- 1 teaspoon vanilla powder.
- 1 egg.
Directions
- 1. Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.
2. Preheat oven to 180°C/350°F/Gas Mark 4. Roll dough between two sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper lined trays. Insert small holes if you'd like to thread through some ribbon afterwards.
3. Bake for 10–15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.
Note
You will need to track down some festive cookie cutters for this recipe. This is a gluten-free recipe ... the almonds provide some extra natural sweetener.