Recipe Review: I found this mixture really hard to work with. It was really crumbly and needed lots of kneading and pressing to get it to stick together, having said that I'm not a regular baker so I don't have the knack for it. These cookies were however absolutely delightful! I really enjoyed them. If I ever snuck in two I always felt a bit full, so one may be enough.
Cooking time: 20 – 30 minutes Serves: 12 – 16 cookies
Preheat oven: 180°
- 2 tablespoons of grapeseed oil
- 1 ½ tablespoons of granulated stevia
- 1 tablespoon of vanilla powder
- 1 tablespoon of lemon zest
- 1 ¾ cups almond meal
- Pinch of salt
- 1 tablespoon poppyseeds
- 1 egg white, lightly beaten
1. In a large bowl, combine the oil, stevia, vanilla powder and lemon zest.
2. Add the almond meal, salt and poppyseeds and work with your fingers for a good 5 minutes to release the oil in the meal and form a good dough.
3. Roll out the dough to about 1.5 cm thick, then cut into shapes using a cookie cutter.
4. Brush with the egg white to give the cookies a pretty gloss.
5. Bake for 6 – 8 minutes until light golden brown around the edges.
*If you can't be bothered with cookie cutters, roll the dough into balls and squish them flat instead.
I don't have any tips but be prepared to get heavy handed and be patient when cutting the cookies as they may fall apart and you will need to press the dough again and re-cut the shape.