Christmas cookies

I hope you get time to make this recipe this end! Perfect crackers to offer to those we like and for these colder days. Are crispy crackers and Fudgy At the same time, "brownies" style. No flour, so perfect for those who do not consume gluten. Then I want to know if they liked it :)


Makes 20 crackers

  • 250 gr of ground almonds (almond flour)

  • 200 gr of sugar (you can try to use less)

  • 40 gr of powdered sugar

  • 40 gr raw cocoa in powder

  • 1 teaspoon of orange scrape

  • 1½ tsp of cardamom

  • 1 teaspoon of wound, optional

  • ¼ tsp of thin salt

  • 2 egg whites (I always use biological)

  • 1 teaspoon vanilla



  1. Put all ingredients except the egg whites and vanilla in the bowl of the mixer. Beat with the "shovel" option, at medium speed, to mix. With the mixer working, add the egg whites and vanilla and continue to beat for 2 minutes until the dough begins to join and form a ball.

  2. Turn the dough into a work surface and form a circle. Wrap in adherent paper and store in the refrigerator for one hour or overnight.

  3. To make the cookies, preheat the oven at 170 ° C. Line a tray (or two) with parchment paper and set aside. To extend the dough, put it between two sheets of parchment paper - this will make you not paste to the bench or the roll. Extend the dough until at least 1½ cm thick. Cut into crackers, with the cutters you like the most, and place on the prepared trays. Continue even use all the dough. Sprinkle with extra sugar on top of each.

  4. Bake for 10 to 12 minutes or until the base of the cookies are golden and the soft, damp center. Remove from oven and let cool completely. Sprinkle with powdered sugar if you wish. These crackers can be stored in a closed container for 5 days. The dough can also be frozen for 3 months - let it reach room temperature before extending it.

*Ottolenghi adapted recipe