Vegan Italian Almond Cookies
These Italian Almond Cookies are fragrant, soft, sweet and so scrumptious! This 100% vegan friendly version has nothing to envy the traditional one, I promise.
Servings: 20 cookies
Calories: 89kcal
Equipment
- star-shaped nozzle
Ingredients
- 200 g Almond Flour
- 130 g Icing Sugar
- 90 g Aquafaba
- ½ tablespoon Amaretto Liquor or Almond Extract
- ¼ teaspoon Vanilla extract
..toppings..
Instructions
- Preheat the oven at 160°C (320°F).
- Weight all ingredients (apart from the toppings) into a bowl and combine with a spatula until they come together into a rather sticky paste.
- Transfer the cookie dough into a piping bag prepped with a star-shaped nozzle.
- Pipe a round circle of approx 2.5 cm diameter and top with another small circle.
- Place in the center of each cookie half glacé cherry (candied cherry), and dust with a thin layer of icing sugar (optional).
- Bake the Italian almond cookies for 15 minutes or until they turn slightly golden brown on the edges.
- Allow to cool completely, then top with some other icing sugar before serving.
Nutrition
Calories: 89kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Fiber: 1g | Sugar: 8g | Calcium: 21mg