I really love a great cookie that isn’t too heavy or too sweet. Bonus points if it doesn’t take too much work in the process. I have started to gravitate towards recipes that don’t use butter, flour, leavening agents, or sugars. This is a cookie I baked last year for Secret Santa at work. I gave it to Lucia, a lovely older Italian lady at my workplace. She loved these! They were right up her alley, too. Give it a try if you’re struggling to find a nice Christmas gift for neighbours, bosses, or co-workers.<\/p>\n
2-Ingredient Shortbread Cookies:<\/strong> Add the syrup to the almond flour 1 tbsp at a time until the dough becomes clumpy but doesn’t form a ball. Adjustments: If it forms a ball, add a teaspoon more almond flour. If the dough isn’t clumping enough, add a teaspoon more syrup.<\/p>\n Roll the dough out between two sheets of wax paper to 1\/8″ – 1\/4″ thickness. Cut into shapes from here. Lay on parchment paper on sheet trays for baking.<\/p>\n Bake at 250 degrees for 25-30 minutes. The cookie tops should not feel soft when fully baked up.<\/p>\n Alt:<\/strong> I used Amaretto liquor in Lucia’s batch. I simply subbed out 1 tbsp of syrup for the booze. It was just a lovely little kiss for her, and it wasn’t overpowering. She could taste it easily without it being overpowering.<\/p>\n","protected":false},"excerpt":{"rendered":" I really love a great cookie that isn’t too heavy or too sweet. Bonus points if it doesn’t take too much work in the process. I have started to gravitate towards recipes that don’t use butter, flour, leavening agents, or … Continue reading
\n1 C Almond Flour\/Meal, superfine powder consistency
\n2 1\/2 tbsp Maple Syrup (the good stuff, not that table crap)<\/p>\n