almond flour

Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover — a delicious variation.

Orange-Almond Mandelbrot

all-purpose flour matzo cake meal

potato starch

cinnamon

sea salt

granulated sugar

169 grams/1 1/2 sticks unsalted butter

eggs

126 grams slivered almonds

vanilla

oranges

In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.

Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.

Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.

Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.

Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)

Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Apple Honey Cake! Made with almond flour, eggs, honey, apples, and spices. Grain-free, gluten-free, and dairy-free. Make it a day ahead or whip it up at the last minute!

Grain-Free Apple Honey Cake

nutmeg

salt

honey

neutral-tasting oil (I use avocado oil)

sugar

almond milk

almonds

"Hi! I’m making this for Rosh Hashanah tomorrow, how you you recommend me storing it until tomorrow? Room temp, covered? Thanks!"

Preheat the oven and prepare a cake pan: Preheat the oven to 325ºF. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.

Make the cake batter: In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil. Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.

Pour the batter into the pan and bake the cake: Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.

Bake the cake: Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. You may also use a probe thermometer to test for doneness—the center of the cake should be 210ºF.

While the cake is baking, make the glaze and toast the almonds: In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat until they are lightly browned, about five minutes. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.

Transfer the cake to a cooling rack: Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.

While the cake is still warm, pour the glaze over the top. Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.

Let the cake cool to room temperature and serve. The cake can also be made and glazed up to a day ahead.

"Made according to instructions. Cooked in the time suggested but...I would rate this cake as just plain weird!"

"I was really disappointed. I found the taste to be bland and the texture  reminded me of an Italian frittata. Won't be making this dessert again."

"I found the flavor overly bland and the texture unpleasantly dense. I tried a second batch with blue berries to try and liven it up and had the same experience. Perhaps I overworked the batter."

"Sorry....we totally were not fans.  I just felt like this had absolutely no flavor.  I have Celiac so I'm used to the taste\/texture of almond flour....but this was just overall very bland to me and my family."

Simple, delicious, and naturally gluten-free and dairy-free cake that&#039;s perfect for breakfast, snack, or a light dessert.

Almond Flour Apple Cake

baking powder

coconut oil (solid) ((could substitute unsalted butter))

maple syrup

apple,

Preheat oven to 350 degrees. Grease cake pan and line the bottom with parchment paper; set aside.

In a large bowl, whisk together the almond flour, baking powder, and salt. Add in the coconut oil and use a pastry cutter or your fingers to incorporate the oil into the flour. Whisk in the eggs, one a time. Then add in the maple syrup and vanilla and whisk until combined.

Fold in the grated apple to the batter. Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Allow the cake to cool completely on a wire baking rack. Sprinkle on powdered sugar if desired.

https://embed.mediavine.com/videos/m688ax70bgphs13xqwyd

This recipe for Almond Flour Apple Cake is naturally gluten-free, dairy-free, and low in sugar. This simple and delicious recipe is great for breakfast, brunch, snack, or a light dessert.

How to make the best easy low carb keto cheesecake with just a few ingredients.

Keto Cheesecake Recipe

oz cream cheese cream cheese

yogurt, (such as coconutmilk yogurt)

tsp pure vanilla extract

tbsp lemon juice, (optional)

erythritol ((sugar

Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set aside while you make the filling.
Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!
View Nutrition Facts

The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine.  The addition of almond flour and cornmeal is partially responsible for the cookie’s wonderful texture; the technique claims the rest of the credit. The dough is quickly mixed in a food processor — whir just until you’ve got a bowl full of morsels; you don’t want a smooth dough — and then you pinch off nuggets of the dough and press them lightly into the pan. It’s as if you were baking a pan full of streusel.  You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks — messy, but fun.

Torta Sbrisolona

(102 grams) all-purpose flour

(57 grams) yellow cornmeal

(67 grams) sugar

fine sea salt

(50 grams) unblanched whole almonds, very coarsely chopped

Center a rack in the oven, and heat it to 325 degrees. Butter an 8-inch square baking pan.

Put both flours, cornmeal, sugar, salt and cinnamon in a food processor, and pulse to blend. Drop in the chunks of butter, and pulse, scraping the bottom of the bowl a couple of times, until the mixture looks like coarse cornmeal. Pulsing, pour in the yolk. Using long pulses, process until the mixture is moist and grainy, like wet sand — it should hold together when pinched.

Transfer to a bowl, stir in the almonds and use your fingers to squeeze the dough into small streusel-like morsels; drop the pieces into the buttered pan as you go. When all the dough is in, pat it down gently, just enough to start the morsels on the road to sticking together.

Bake for 34 to 38 minutes, until the top is deeply golden brown. Transfer to a rack, wait 3 minutes, then run a table knife around the torta and invert it onto the rack. If you want to cut it into pieces, turn it right-side-up onto a cutting board, and use a chef’s knife to cut into cookies; return the pieces to the rack to cool to room temperature. If you want to serve the torta as a break-apart sweet, simply let it cool on the rack.

Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! It's made with only 5 ingredients in under 10 minutes and is low-carb and keto!!&nbsp;

Crispy Parmesan Crusted Chicken

chicken breasts (2-3 chicken breasts)

garlic powder

salt and pepper

cheese

almond flour (or panko breadcrumbs*)

olive oil (or butter

Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.

Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.

Dip the chicken breasts into the egg mixture then into the parmesan mixture.  shake off the excess breading. Repeat until all the chicken cutlets are covered.

Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

https://content.jwplatform.com/videos/lWq3V9Ag.mp4

Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try!

Crispy Parmesan Crusted Chicken (Low-Carb Keto)

Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don’t have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don’t over-process, or you’ll wind up with almond butter. And if you’re not a fan of orange blossom water, you can leave it out, or substitute rose water.

Moroccan Semolina and Almond Cookies

semolina flour

lemon

eggs,

60 milliliters flavorless oil,

vanilla extract

orange blossom water (optional)

Confectioners’ sugar,

Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.

In a bowl, whisk together semolina, almond flour, baking powder and salt.

Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.

Sift some confectioners’ sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.

Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.

Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times’s famous <a href="https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1">chocolate chip cookie recipe</a>, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.

Gluten-Free Chocolate Chip Cookies

baking soda

unsalted butter,

110 grams light brown sugar

bittersweet chocolate feves chocolate

Sea salt, for finishing (optional)

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.

Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.

Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.

Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

Buttery, cinnamon and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, lc and gluten free approved.

Simple Snickerdoodles- Keto Lc Gf

butter

tsp vanillla

tsp baking soda

tsp salt

Simple Snickerdoodles- Keto LC GF

Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED

In a large mixing bowl- Cream butter, egg and vanilla together until soft and fluffy.

Sift together ALL remaining ingredients EXCEPT 1/4 c of the sweetener and 1 tbsp of the cinnamon.  Mix those together in a small separate bowl and reserve for rolling.

Mix dry into wet ingredients just until combined.  Do not over mix, the butter will get too warm and the cookies will fall flat.

Scoop and roll into 2-3 in balls.  Roll in cinnamon sweetener mixture. Place on greased cookie sheet.

Bake 10 minutes or until golden and set up.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

Lentil Burgers

lentils

whole-milk Greek yogurt

lemon zest

lemon juice

garlic cloves, finely grated, divided

Kosher salt

crimini mushrooms, stems

Tbsp. white miso

¼ tsp. smoked paprika

Tbsp. (or more) extra-virgin olive oil, divided

(or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts

Bon Appétit

Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.

This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (<a href="https://www.youtube.com/watch?v=4nshlz1FL-E">Watch Claire make them here</a>.)

Pistachio Pinwheels

85 grams shelled raw unsalted pistachios

unsalted butter

confectioners’ sugar

almond extract

all-purpose flour

demerara sugar, for rolling

In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.

To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.

Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.

Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.

Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.

Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.

When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.

Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.

Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn’t require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.

Clementine Cake

medium clementines (about 375 grams)

Spray cooking oil

almond flour almonds

chocolate

Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)

Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.

In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.

Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.

Toasted Almond Snowballs

unsalted butter (1 1/2 sticks), softened

brandy, pastis

In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.

Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners’ sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.

Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.

Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.

When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.

Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.

Place 3/4 cup confectioners’ sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners’ sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners’ sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners’ sugar.

Flourless Double Chocolate Oatmeal Cookies

(80 g) quick oats (gluten free, if needed)

(56 g) blanched almond flour

(20 g) unsweetened cocoa powder

tbsp (72 g) coconut sugar*

tsp baking powder

tbsp (45 ml) coconut oil, melted and cooled**

(40 g) mini chocolate chips

Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.

In a large mixing bowl, combine the oats, almond flour, cocoa powder, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined. Stir in the chocolate chips.

Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.

Bake for 7 – 9 minutes, until the edges begin to set.

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The most viewed almond flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine