- 100 gram flour
- 100 gram coconut blossom sugar
- 100 gram almonds
- 300 gram dairy butter on room temperature
Kitchen equipment needed
- Stand mixer + dough hook attachment
- Christmas cookie shapes
- Rolling pin
- Cooling rack
- Grease proof paper
Preparation — 5 minutes
ADD almonds into the blender and puree until a smooth powder. ADD the blended almonds into the bowl of the stand mixer along with 100 gram flour, 100 gram coconut blossom sugar and 300 gram dairy butter. MIX until it forms a solid cookie dough.
FLOUR the kitchen counter and thinly roll out the cookie dough using the rolling-pin. CREATE Christmas cookie shapes, repeat all of the dough has been used up. Still have some dough left? SHAPE into a ball and repeat above step until all of the dough has been used up.
Baking the Christmas cookies — 15 minutes
PRE-HEAT the oven to a temperature of 180 degrees Celsius or 350 degrees Fahrenheit. COVER the baking sheet with some greaseproof paper, now position the raw cookies on top of it. BAKE the Christmas cookies golden-brown in about 10 minutes time, depending on the thickness of the cookies. REMOVE from the oven and let completely cool off on a cooling rack.