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Potato and Corn Rolls
DRY FRUIT MODAK
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1.5 cups - almond flour (around 1 cup - of almonds, processed to a powder in a food processor)
1/2 cup - whole-wheat pastry flour (can substitute with all-purpose)
1 tsp - baking powder
1/4 tsp - salt
1 tsp - vanilla extract
1 tsp - almond extract
3 tsp - EnerG egg replacer powder, mixed with 4 tbsp water
3/4 to 1 cup - confectioners' sugar
How to Make Amaretti Cookies
Mix together the almond flour, pastry flour and baking powder.
In a food processor, or by hand, add to the flour mixture the sugar, the two extracts, and the egg-replacer mixture. If using a food processor, pulse a few times to mix the ingredients.
The dough will be sticky. With a tsp, place rounded mounds of the mixture on a cookie sheet greased well, or covered with parchment paper and then greased.
Bake in a preheated 300-degree oven about 25-30 minutes until the tops are lightly browned, and the bottoms are a deeper, richer golden-brown.
Place the sheet on a rack to cool about 10 minutes. Then, using a thin spatula, remove the cookies from the cookie sheet and place directly on the rack to cool thoroughly.
When cooled, sprinkle tops with some powdered confectioners' sugar.
Recipe courtesy: Holy Cow Vegan
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