Bitterkoekjes are typical Dutch cookies. In Italy you have similar cookies called amaretti, but they are often harder than the Dutch version. I found this recipe last week while searching for gluten free and vegan cookies since I lack inspiration, made by blackbirdsandcakes.nl. And I’ve been baking and eating them ever since. Which is not a really good thing, ’cause I need to focus on my training and sugar intake (and one of those things isn’t going the way I want it to be). Anyways, it takes less than 30 minutes to prep these little macaroons. So last minute coffee dates or stay-at-home reading sessions become much sweeter with these little cuties .
– 240 grams (2 1/2 cups) almond flour
– 5 1/2 tbsps maple syrup
– 2 tsp vanilla extract
– 2 tsp almond extract
– 1/2 tsp baking powder
extra needed: oven, baking tray, baking paper, mixing bowl, measuring cups&spoons, glass, whisk
serves: +/- 18
Preheat the oven to 200℃/390℉.
Take a mixing bowl and whisk the almond flour together with the baking powder.
Add the maple syrup, vanilla and almond extract. Mix until it becomes a thick dough.
Grab a spoon, and spoon out a small amount of dough.
Roll between your hands into a little ball and place on a baking tray covered with baking paper.
Gently press down with a slightly moist glass.
Repeat until there is no more dough left.
Bake for about 12 minutes, until golden brown.
It’s time to take them out when the cookies show small cracks on the top.
Allow the cookies to cool down completely before eating.
Categories: Snacks & Sweets