Coconut Almond Cookies

Name: Coconut Almond Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 150 g cake flour; 1/2 tsp baking powder; 40 g coconut flour; 40 g almond flour; 1/2 egg (beaten); 40 g granulated sugar; 65 ml heavy cream; 60 g blueberry jam

A crispy cookie made with coconut flour, almond flour, and blue strawberry jam.

55 min

Easy

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Ingredients

cake flour 150 g

baking powder 1/2 tsp

coconut flour 40 g

almond flour 40 g

egg (beaten) 1/2

granulated sugar 40 g

heavy cream 65 ml

blueberry jam 60 g

Instructions

Prepare Ingredients

① Place the butter in a bowl and let it soften at room temperature. ② Combine the cake flour, baking powder, coconut flour, and almond flour, then sift them through a fine-mesh sieve. ③ Beat the egg into a smooth egg wash. ④ Line a baking mold with parchment paper, cutting it slightly larger so it overhangs the edges of the pan. ⑤ Set the oven temperature to 180°C (350°F).

Make the Batter

① Place the butter in a bowl and beat with a whisk until it becomes a pale, fluffy paste. ② Add the granulated sugar to the butter and beat thoroughly until well combined. ③ Slowly pour the beaten egg into the butter mixture while beating continuously, then add the heavy cream and mix until smooth. ④ Add the sifted dry ingredients and fold them in gently with a small spatula.

Spread the Batter in the Pan

① Scoop out 90 g of the batter and set it aside. Spread the remaining batter evenly in the prepared pan (the dough will be sticky, so wet your hands with a little water to help press it in). ② Spoon the blueberry jam over the surface, then drop small bits of the reserved batter over the jam in scattered dots.