Almond Amaranth Cookies
Introducing our delectable Almond Amaranth Cookies! With a yield of 2 dozen cookies and an active time of just 15 minutes, these treats are perfect for satisfying your sweet cravings in a jiffy. From start to finish, you'll have these cookies ready to enjoy in just 35 minutes. Packed with wholesome ingredients like amaranth flour, almond meal, and creamy almond butter, these cookies are not only delicious but also nutritious. The method is straightforward: preheat your oven while lining your baking sheets with parchment paper or silicon baking mats. Then, mix together the dry ingredients in one bowl and cream the butter and sugars in another until light and fluffy. Combine everything to form a stiff dough, shape into balls, and press a blanched almond into each cookie for an extra touch of elegance. After a quick bake in the oven, these cookies emerge with a delightful golden hue, ready to be savored. For a delightful twist, consider swapping almond butter for creamy cashew butter and adding vanilla extract for a fragrant variation. Top with cashews before baking for an extra crunch. Indulge in these nutty delights for a truly satisfying treat!
- ¾ cup Amaranth Flour
- ½ cup Almond Meal
- ¼ cup Cornstarch
- ½ tsp Xanthan Gum
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Almond Butter
- 4 tbsp Unsalted Butter
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Pure Almond Extract
- 24 Blanched Almonds
- Preheat and Prep
Begin by preheating your oven to 350°F. While it heats up, line two baking sheets with parchment paper or silicon baking mats.
- Mix Dry Ingredients
In a mixing bowl, mix the amaranth flour, almond meal, cornstarch, xanthan gum, baking soda, and a pinch of salt. Whisk them until they are well incorporated.
- Cream Butter and Sugars
In another mixing bowl, bring together the almond butter, butter, granulated sugar, and brown sugar. Using an electric mixer on low speed, beat them together until they are thoroughly mixed. Then, enhances the speed to high and beat for 3 to 4 minutes until the mixture becomes light and fluffy. Add the egg and almond extract, and beat for an additional minute until everything is well mixed.
- Incorporate Dry Ingredients
Slowly add the dry ingredients mixture to the buttery mixture, beat it until a stiff dough forms.
- Shape and Arrange
Take tablespoon-sized portions of the dough and roll them into balls. Place these balls onto the prepared baking sheets, making sure to leave about 2 inches of space between each one. Flatten the balls using the bottom of a glass dipped into amaranth flour until they are about ⅓-inch thick. Then, press one almond into the center of each cookie for that extra touch.
- Bake to Perfection
Place the baking sheets into the preheated oven and bake for 10 to 12 minutes, or until the cookies turn lightly brown. Once baked, allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Variation
For a delightful twist, swap out the almond butter for creamy cashew butter and the almond extract for fragrant vanilla extract. Before baking, press cashews into the cookies to add a delightful crunch and flavor.
