分类: Cookies

Almond Cookies with Chocolate Caramel Ganache Drizzle

6/21/2024

These Almond Cookies are crispy and chewy and sweet, and drizzled with an easy chocolate caramel drizzle.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Almond Cookies with Chocolate Caramel Ganache Drizzle
Yields approximately 14 cookies

Ingredients:
1 1/2 cup almond meal
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
2 egg whites
1 teaspoon almond extract
1 cup sliced almonds
For the Chocolate Caramel Ganache
1/2 cup heavy cream
6 ounces Semi Sweet Chocolate Chips
1 Tablespoon Caramel

Directions:
Preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper.

Combine the almond meal, confectioner’s sugar, nutmeg, and cardamom a mixing bowl. Stir the egg whites and almond extract until it comes together.

Take tablespoons of the mixture and roll them into balls, then roll them in the sliced almonds to coat well.

Place the balls onto the baking sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.

For the Chocolate Caramel Ganache
Place chocolate in a large bowl. In a heavy-bottomed saucepan over medium heat, heat cream just under a boil. Immediately remove from heat and pour over chocolate. Stir constantly to combine and melt chocolate. Once melted, add caramel and stir to combine completely. Let sit for about 10 minutes to thicken.

For the Sandwich Cookies
Once thickened, spread ganache on one cookie to desired thickness. Top with second cookie. Drizzle ganache on top of sandwich. Let sit for a few hours for ganache to harden so that it is no longer sticky.

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Carrot Cake Cookies with Orange Cream Cheese Frosting

5/24/2024

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Everyone who try these delicious, easy-to-make, gluten-free carrot cake cookies are in love! Try them for yourself and see.

Carrot Cake Cookies with Orange Cream Cheese Frosting
Yields: approximately 18 cookies

Ingredients:
2 cups all-purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 teaspoons orange zest
1/2 cup (4 oz) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup finely grated carrots (2-3 carrots depending on size)
1/4-1/2 cup golden raisins
2/3 cup chopped walnuts
Chopped walnuts, for decoration (optional)
For the Orange Cream Cheese Frosting
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350˚F. Line baking sheets with a Slipat or parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and orange zest until combined, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar and brown sugar until creamy. Blend in eggs and vanilla extract.

With mixer set on low speed, add half of the flour mixture and mix just until combined then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated. Fold in raisins and walnuts.

Scoop dough using a medium ice cream scoop and drop onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until set (they should still be soft to the touch though), about 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool slightly. Frost the cookies with the orange cream cheese frosting while still warm.

For the Orange Cream Cheese Frosting
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy.

Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until light and fluffy.

Spread frosting on each slightly cooled cookie. Lightly dust cookies with chopped walnuts, if desired.

To store, place cookies in an airtight container.

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Pistachio Cookies with Pomegranate Icing

5/11/2023

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These Pistachio Cookies are made with pistachio and almond flours are not only gluten free but so delicious and beautiful!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Pistachio Cookies Pomegranate Icing
Yields approximately 14 cookies

1 1/2 cups almond flour
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
1 Tablespoons dried rose petals
2 egg whites
1 teaspoon rosewater
1 cup pistachios, finely sliced
For the icing:
1/2 cup confectioners sugar, sifted (use Powdered Monkfruint Sweetener to make Keto)
2 - 3 teaspoons pomegranate juice

Directions:

Preheat the oven to 350°F (170°C). Line a baking sheet with a Silpat or parchment paper.

Combine the almond meal, confectioner’s sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir the egg white and rosewater until it comes together.

Take tablespoons of the mixture and roll them into balls, then roll them in the sliced pistachios to coat well.

Place the balls onto the baking sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.

For the icing:
Place sifted confectioners sugar in medium bowl. Stir 2 teaspoons pomegranate juice with sugar until combined. If icing is too thick, add more pomegranate juice 1/2 teaspoon at a time, to desired consistency.

Use spoon to drizzle icing over the cookies. Allow the icing to set completely before storing in an air tight container.