Christmas is coming and there is a memory in my mind, so clear and pleasant: when I was a child, during this period of the year, my mother and my grandmother, used to prepare a lot of cookies to give as present to friends and relatives…since I have a family, I keep alive this tradition preparing cookies with my children and it’s a very nice experience for everybody.
One cookie leads to another, so for this recipe, I’ve decided to use only light ingredients so you will be free to eat one more 😉
- whole wheat flour 14 oz
- almonds 3,5 oz
- 1 coffee spoon of bakin powder
- 1 coffee spoon of ginger powder
- 1 coffee spoon of cinnamon
- 1 coffee spoon of curcuma
- cane sugar (Mascobado) 7 oz
- deodorized sunflower oil 3,5 oz
- rice drink 7 oz
- Mince finely almonds and mix them with the flour.
- Add spices and bakin powder.
- In a separate bowl mix rice drink, sugar and oil.
- Add to the dry ingredients all the liquids and begin to mix them together with a spoon; at the beginning, the dough, probably will look very sticky; wait a few minutes to let the flour absorb all the liquid ingredients.
- You must get a little sticky texture that can be well worked.
- Place a little dough on a floured surface and roll out to a thickness of about half cm.
- Cut the biscuits with the desired shapes and lay on a tray covered with baking sheet.
- Cook in a fanned oven at 347 F for about 8 minutes.
- Let the cookies cool on a grate.