The other day, I ran out of eggs just when I was in the mood to bake for my little boy. Good thing, I got a mini cookbook of cookies by Betty Saw that I purchased over a year ago. With little all-purpose flour left in the pantry and no eggs, I opted to try her recipe on Eggless Almond Butter Cookies.
I had to adjust the recipe since I don't have enough butter left. Yeah, I know. It's the middle of the week and my pantry's running low on supplies. Nevertheless, the will to create delicious food was there and we were able to bake that afternoon.
|Eggless Almond Butter Cookies|
Eggless Almond Butter Cookies (Modified version of Betty Saw's)
100 grams All-Purpose Flour
1/2 tsp. Baking powder
1 stick of butter, diced (approx 115g)
40 grams white sugar
Almond essence/flavoring, a few drops
1/8 tsp. salt
80 grams Almond flour
Cinnamon sugar (mix 2 tablespoons of white sugar with 1/8 teaspoon ground cinnamon)
1. Line baking trays with non-stick baking paper.
2. Cream butter. Add sugar, almond essence, and beat until light and fluffy. (Yes, you may use an electric mixer)
3. Gradually beat in almond flour. Add in all-purpose flour and baking powder. Mix until well blended.
4. Roll teaspoonfuls of dough into 2 inches lengths and shape into crescents (shaping them to crescent was difficult for me so I just made round dough instead). Place in prepared tray an inch apart.
5. Bake in preheated oven (345 F) oven for 20 minutes until golden but not browned.
6. Leave on trays for 10 minutes. While still warm, remove cookies and dip them in cinnamon sugar, turning gently to coat.
- Sift dry ingredients
- Switch the position of the baking tray half-way through the baking time. Your cookies will bake evenly ;)