My husband stepped in to the kitchen to help me make these light almond cookies after my failed attempt burned up in the oven. He is so awesome! I am so lucky to be married to a chef. He loves to re-work traditional recipes to fit a gluten-free, grain-free, and paleo diet. These desserts are similar to French cookies we had on our trip to North Africa and France earlier this year for our book research. Almond flour is traditionally used as a baking ingredient in those countries and it makes a wonderful light and airy cookie if using the blanched variety.
Recipe: Grain Free Madelines
Prep time: 5 minutes
Cook time: 12 minutes
Serves: makes 12-15 cookies
2 organic and pastured eggs
1/4 cup organic maple syrup or
1 tsp stevia powder extract
2 tbsp grass fed butter or coconut oil, melted
1 tsp vanilla extract (get one that is gluten free here)
1/2 tsp orange zest
1 cup plus 3 Tbsp blanched almond flour
6 oz dark chocolate (fair trade)
Preheat the oven to 375 degrees.
Crack the eggs into a bowl then whip them with an electric beater for 2 minutes.
Add in the sweetener, butter, vanilla, and orange zest and mix.
Then very slowly add in the almond flour with a spatula.
Pour the batter into a greased Madeline pan.
Bake them at 375 for 12 minutes.
Let the cookies cool.
Dip in melted chocolate if desired.
Serve and enjoy.
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