Gluten-free almond cookies

7. 10. 2025

It wouldn’t be Christmas without candy, but not everyone can enjoy all the varieties on the holiday table.

Some people cannot have gluten, so it’s important to provide a gluten-free option.

If you’re concerned that gluten-free almond cookies won’t taste good, think again. They taste just as delicious as the traditional version, but without the gluten.

Ingredients:

• 1 1/2 cup of gluten-free flour (soy, coconut, etc.)
• 1/2 cup of almond flour
• 1/2 teaspoon fresh lemon zest
• 2 heaping spoons of Dutch cocoa
• 1 teaspoon of ground cinnamon
• 3/4 cup of butter (or vegetable shortening)
• 3/4 cup of powdered sugar
• 1 bag of vanilla sugar
• 1 egg yolk
• Grease for erasing molds (not necessary for silicone ones)
• Powdered and vanilla sugar for coating

Preparation process:

• Prepare a bowl with chopped, softened butter or vegetable shortening, add sifted powdered sugar, vanilla sugar, and egg yolk, and beat everything carefully.
• While whisking, add gluten-free flour with ground almonds and lemon zest in parts and process thoroughly.
• Divide the dough into 2 parts. Put cocoa in one part and sprinkle 2 spoons of gluten-free flour and 1 spoon of ground cinnamon in the other.
• Work each part of the dough again and let it rest in the fridge for about an hour.
• In the meantime, prepare the molds, grease them, and fill them. Take out the dough and always tear off a piece from each one and press it into the mold so that there is light and dark dough, so the finished works will be two-colored.
• Stack the molds on a baking sheet, which you place in an oven preheated to 350°F and bake for about 10 minutes. Let the baked cookies cool, then turn them out of the molds.
• The candy can be coated in powdered sugar mixed with vanilla or just sprinkled, but if you are not a fan of very sweet treats, leave it as is. At most, you can dip it in the chocolate coating or sprinkle it with the coating.

Similar articles