Soft vegan almond cookies

Tonight I set out to make a cookie that resembled marzipan, using only what I had in the cupboards (i.e. not marzipan)!

The result is light, fluffy, soft and squishy, deliciously almondy and sweet.

Makes 6-8 cookies.

You will need:

  • 125 g plain flour
  • 50 g ground almonds
  • 100 g demerera sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 75 ml water
  • 20 ml amaretto almond liqueur (optional, you could substitue 1 tsp almond essense)
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla essence

Directions:

1. Pre-heat your oven to 180°C.

2. Combine the flour, almonds, sugar, baking powder and salt in a bowl.

3. Add the rest of the ingredients and stir well. You are aiming for a thick dough consistency that is not too sticky, so that it can be rolled out. It will be a bit moist, but hold together well in a ball.

4. Roll out to about 1 cm thick, then cut into shapes with a cookie cutter (I went for a heart shape as it was valentines day!). Alternatively you can roll into balls and squish with a spoon.

5. Place on a greased baking tray and bake at 180°C until golden brown (15-20 minutes).

6. When baked, remove from the tray with spatula and allow to cool on a rack.

You could decorate with melted chocolate and/or enjoy with a coffee.

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