Jan 8, 2011

Almond and blueberry cookies

100 g butter, softened
1 egg
100 ml sugar
100 ml  almond flour
200 ml flour
1 tsp baking powder
1tsp grated lemon zest
few drops of almond extract or 1 tbsp amaretto
100 ml dried blueberries
pinch of salt

Cream together butter, sugar, zest and almond extract. Then incorporate the egg, followed by almond flour and flour with baking powder and pinch of salt. When the dough is done, gently mix in the blueberries.

Roll the dough into a log, wrap up in plastic and refrigerate for several hours or freeze.

Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart.

Bake in a pre-heated oven (175°C/350°F) for about 10-15 minutes or until slightly golden.

1 comment:

  1. Gorgeous phot; it makes me want to plan a picnic. I love baking gluten-free especially with almonds flour. These cookies must be delicious!



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