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Biscotti di mandorle senza glutine - Gluten-free almond cookies with chocolate chips

Gluten-free Almond Cookies with Chocolate Chips

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Jewish
Servings 15

Ingredients
  

  • 200 g sugar
  • 1 egg
  • 100 g peanut or sunflower seed oil
  • 250 g almond flour
  • 75 g potato starch
  • 100 g chocolate chips

Instructions
 

  • Preheat the oven to 365°F and line a baking tray with parchment paper.
  • In the stand mixer or with an electric beater at maximum speed, mix the sugar, eggs, and oil to a light and frothy cream.
    200 g sugar, 1 egg, 100 g peanut or sunflower seed oil
  • Add all the other ingredients, whisking gently until the cookie dough becomes moist and sticky, but workable with slightly moist hands.
    250 g almond flour, 100 g chocolate chips, 75 g potato starch
  • Put the dough in the freezer for about ten minutes, then take it out and shape it into small balls, the size of a walnut.
  • Place the balls on the previously prepared baking tray, and bake for 12-15 minutes.
  • Do not over-bake: take the cookies out of the oven when they are still a little bit pale, and let them dry out for about ten minutes in their baking tray, before removing them and transferring them to a tin box.
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