Pretty Little Eggless Almond Cookies
Spring is the most beautiful seasons for me. It’s feels like all hope and dreams growing. I love these feeling. Spring inspire me every time with all the beautiful flowers bloom in our garden, specially this year we moved to to a small village, a home with a garden like in my dream. I found lots of flowers of our garden is edible! I’m so excited and one of them is one of our flowers “forget-me-not” means “true love” as a symbol of the date of our mariage at church.
This time, I want to share with all of you a recipe of the cookies that I made lately after knowing a flowers forget-me-not is edible.
EGGLESS ALMOND COOKIES
- 1⁄2 cup sugar
- 2 cups butter
- 2 tablespoons milk
- 1 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 cups almond powder
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
- a little amount of sugar, for topping
- Preheat oven to 180°C.
- Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or let it sit in a room temperature to make sure it’s soft enough to whisk).
- Add vanilla and milk and mix well.
- Combine salt, flour, almond powder and baking powder in a separate bowl.
- Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
- Add extra flour as needed until dough becomes less sticky. (Not too tough nor too sticky)
- Carefully roll dough into a spiral with your hand until reach diameter around 3 cm. Cut around 1 cm in thickness. Round it and place it into your pan (grease your pan with butter and flour or use a sheet)
- Sprinkle one side with sugar.
- Bake for around 15 minutes, until lightly golden.
- Let it cool before decorate it with icing and flowers
EGGLESS ROYAL ICING
- 5 tbsp chickpea brine, the water drained from a can of chickpeas
- 250 g / 2 cups icing sugar, sifted*
- Some forget-me-not or other edible flowers for decorate
- Whisk 4 tbsp the chickpea water with an electric mixer until foamy, thick and glossy.
- Add 200 g of the sugar to the mixture and continue to mix on high speed until soft peaks are formed.
- To make the icing thicker, add more sugar and to thin it out, add more chickpea water.
- The mixture should keep for a couple of days, covered at room temperature.
- Put the icing on the top of cookies and gently put the flowers on
- Let it cool, the icing will be harden before you put them in the cookies tin or box.
Eat them with your loved one and it taste more delicious for your tummy and also for your eyes! We love them! Gigi want more and more….
I hope you will love them too, enjoy!