These cookies are perfect and super delicious.
Beyond how good they are,
they are also Kosher for Passover,
which makes me especially happy during the holiday.
Rolled cookies are everyone’s love,
they have a mesmerising beauty,
they have an addictive taste,
they have an unforgettable bite,
and these are simply the cookies you can’t stop eating 🙂
I love making them when hosting loved ones,
and they are also perfect for a Saturday morning.
There’s nothing like starting a Saturday morning with wonderful and good rolled cookies.
Just a few minutes of preparation,
and you’ll have a wonderful dough for even more wonderful cookies.
Enjoy 🙂
Happy days to all of us 🙂
Rolled Cookies | imaga: Essy Roz
Rolled Cookies | imaga: Essy Roz
Gluten-Free Rolled Cookies
Ingredients
Makes about 12-15 cookies:
For the dough:
- 1 egg
- 1/4 cup almond butter
- 1/4 cup maple syrup
- A pinch of salt
- 2 cups almond flour
- 1/2 cup cornstarch / tapioca flour (for alternatives, see “A Little More from Me”)
- 1 tsp baking powder
For the filling:
- Any chocolate spread you like
- You can also make a homemade spread: 1/4 cup almond butter or any other nut butter + 2 tbsp maple syrup + 1tbsp cocoa powder
Preparation
Preheat the oven to 175°C (347°F), preferably on convection mode, and line a baking sheet with parchment paper.
Start by making the dough:
place the egg, almond butter, maple syrup, and salt in a bowl and mix well.
Add the almond flour, cornstarch, and baking powder to the bowl, and mix until a solid dough is formed.
Roll out the dough between two sheets of parchment paper to an even thickness and as rectangular a shape as possible, and spread the chosen filling evenly over the entire surface of the rolled-out dough.
Roll the dough into a log: first, roll the outer edge of the dough, then continue rolling until the shape is formed. Use a sharp knife to make cuting marks on the dough log for the cookies, and transfer the dough log to the baking sheet.
Place the baking sheet in the oven and bake for 12-15 minutes, until the dough browns and puffs up slightly. Remove the baking sheet from the oven.
Use a sharp knife to cut through the scored marks to separate the cookies. To achieve clean cuts, wipe the knife between cuts. Let the cookies cool, dust with powdered sugar, and serve with joy 🙂
A little more from me:
- The rolled cookies can be stored in an airtight container on the counter for up to five days.
- You can substitute the cornstarch/tapioca flour with another cup of almond flour.
- You can spread the cookies with any filling you like: jam, date spread, chocolate spread, or halva spread.
עוגיות מגולגלות – שלבי הכנה | צילום: אסי רוז
Rolled Cookies – Preparation Steps | imaga: Essy Roz
Rolled Cookies | imaga: Essy Roz
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