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  • Recipe:

    Grain-Free Petit Fours (Gluten-Free Almond Cookies) Recipe

    Grain-Free Petit Fours (Gluten-Free Almond Cookies)
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    I'm excited to share a gluten-free and grain-free adaptation of my grandma's petit fours Easter cookie recipe. It's moist yet not crumbly, and it's low-carb, filling, and delicious. Best of all, it's suitable for anyone avoiding grains or gluten, and made with just a few accessible ingredients. Enjoy!

    Recipe Ingredients:

  • 2 1/3 cups ground almond flour, lightly packed
  • 1/2 cup fat (I used 1/4 coconut oil and 1/4 grass-fed ghee – I loved the mixture, but you can use one or the other with the same results)
  • 1 pastured or organic egg, beaten
  • 5 tablespoons raw honey or 100% pure grade B maple syrup
  • 2 1/4 teaspoons fair-trade vanilla extract
  • 1 teaspoon organic almond extract (optional)
  • 1 teaspoon unrefined sea salt
  • Recipe Instructions:

    Preheat oven to 350F.

    Mix the almond flour, fat and sweetener. In a food processor, mix the almond flour, fat (I used a combination of coconut oil and ghee), and honey or maple syrup.

    Mix the egg and extracts. In a separate blender, beat the egg, vanilla extract, almond extract, and salt.

    Combine the mixtures. Pour the egg-extract mixture into the processor with the almond flour mixture, and whirl until well incorporated.

    Shape petit fours. Shape 1 teaspoon-sized pieces of the dough into round cookies, and add to baking sheet, gently pressing down very slightly to flatten a bit. Space cookies at least an inch apart because they expand. You can make smaller cookies if you wish, or larger. These were about one and half to two inches wide.

    Bake petit fours. Stick baking sheet in preheated oven and bake for 7-9 minutes. If you keep for an extra minute, they get darker. For the darker cookies, I kept for 8 minutes, and then ‘broiled’ for a minute to get the top to brown. Since I was trying it for the first time, I wanted to test the texture of both the light and dark ones, and I’m happy to report that each was tasty in its own way. Be very careful and monitor the cookies carefully so they don’t burn.

    Leave to set. After baking, leave out on the counter to set for 5-10 minutes. Enjoy warm, with a glass of milk or tea. To store, keep in a sealed container on the counter for up to a week.



    Comments and Reviews

  • Michaeleen from JoshEWEa's Garden says:
    These worked out wonderfully and were so delicious. We made them as a quick dessert and ate them warm. Oh the disappointment when they were all gone! Reply
  • tgurl says:
    Could I substitute coconut flour for the almond flour? Reply
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