Low Carbohydrate Recipe
Very good Butter Cookies made using almond flour as the base along with guar or xanthan gum. You can vary the flavor of these with cinnamon or chocolate extract if desired.
2-1/2 cups almond flour
1-1/2 cup spoonable sweetener (such as Stevia)
1 teaspoon guar or xanthan gum
1 cup butter, soft
1-1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
Mix all ingredients in mixer until blended. Divide into 4 bowls and flavor according to your tastes, if desired (see below).
Refrigerate dough at least 4 hours before baking. Make cookies by forming dough into 1/2-inch balls, placing on cookie sheet. Dip bottom of a glass in sweetener (or sweetener/cinnamon mixture) and flatten balls. Bake at 375 degrees 8 to 12 minutes, until lightly browned.
Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4-inch thick. Bake 25 to 30 minutes until golden. Score immediately - if you wait until cookies cool, they will crumble.
Flavoring: Add 1 teaspoon extract to each portion. For chocolate, add 1 ounce melted unsweetened chocolate to one portion, and additional tablespoon of sweetener (add .25 carbs for chocolate).
Recipe makes 8 to 10 dozen
Total entire recipe: 77 carbs (54 NET carbs).
Home Made Almond Flour
Almond flour is expensive - perhaps you'd like to try making your own? We'll tell you how!
For sweet treats, it is best to make your almond flour without almond skins, because the skins have a bit of a bitter taste.
First, you need to have blanched almonds. Blanching is a process in itself; we recommend you purchase raw blanched almonds ready to be made into almond flour. Raw is important because in 2007, the U.S. passed a law requiring all almonds to be pasteurized. Unfortunately, this is often done with the use of proplyene oxide which is a toxic substance that was originally used as racing fuel. Other almonds are pasteurized with steam.
Making Your Almond Flour. Do this in batches of no more than 1-cup of almonds at a time. Use your food processor, coffee grinder or blender and be sure your almonds are at room temperature. Place the almonds into your device and pulse 3 to 4 times, about 10 seconds each time. Do this up to a total of 30 seconds, as you don't want the almond to release too much oil (you'd have almond butter instead of flour). Now sieve the flour and place the pieces that can't make through the sifter back into the mixer or blender; pulse another 3 to 4 times and sieve again. Pieces that remain in your sieve can be used as almond meal.
Storage. Put the almond flour into airtight zip lock bags or containers and keep in the fridge. Your flour will stay good for 3 to 4 weeks. For longer storage (up to 2 months), store in your freezer. Use as needed for baking.
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