THE carrot and almond cookies they are rustic, fragrant and soft inside perfect for a snack or brunch. A easy recipe with a rich mixture of carrots, almond flour and fresh cheese.
Ingrediants
- 100 g of flour 00
- 70 g of almond flour
- 50 g carrots (weight net of waste)
- 80 g of granulated sugar
- 40 g of soft butter
for about 30 cookies
- 20 g of fresh spreadable cheese
- a few drops of almond extract
- 1 pinch of ground cinnamon
- 1 egg
- powdered sugar
Baking cookies is always a gesture of love! For fall and winter, here are these carrot and almond cookies, with a soft filling of carrots and fresh cheese, with a pleasant aroma of cinnamon. You can prepare them for a brunch, one snack and even if you want to give someone a greedy thought.
The recipe for these biscuits is easy, just respect the rest times of the dough, which must be left in the refrigerator for an hour in order to settle. Then 15-18 minutes of cooking are enough and they are ready. If you are looking for other soft and fragrant biscuits similar to these, try the soft orange biscuits and soft lemon biscuits.
combination of almonds and carrots it is a great classic, always winning: as in the gluten-free carrot cake, where the almond flour completely replaces the wheat one or in the carrot cake, in this version without butter.
OTHER DELICIOUS RECIPES: Wholemeal biscuits with almonds, Yeast-free biscuits
How to prepare: Carrot and almond biscuits
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
15 min – 18 min
- Resting place
- in the fridge
- Rest time
-
60 min
How to prepare: Carrot and almond biscuits
Making carrot and almond cookies is simple. First, peel the carrots and grate them collecting them in a bowl: keep aside. In a bowl, cream the butter and cheese with an electric mixer (you can also do this in the planetary mixer).
Then add the sugar and almond extract and whip. Then add egg continuing to work until amalgamated.
Add the grated carrots, ground cinnamon, sifted 00 flour and almond flour. Stir until you get a homogeneous mixture and place it in the refrigerator, covering the bowl with cling film, for 2 hours.
With your hands, take out small quantities of dough and form balls of about 15 g in weight. They might be a little sticky, but don’t worry. Pass them in icing sugar in order to completely cover them. Then arrange them on a baking sheet lined with parchment paper, spacing them appropriately.
Bake the biscuits in the preheated oven at 180 degrees for about 15-18 minutes or until lightly browned. Remove from the oven and allow to cool before moving them from the pan. The carrot and almond cookies are ready.
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