Almond flour is a great alternative for baking when you want to avoid gluten or grains. Unfortunately, when opting to create crispy and flaky cookies, using almond flour by itself will not yield the desired results; it’s very moist and soft. After some experiments in the kitchen, I found that mixing equal parts of almond flour with arrowroot powder makes the perfect gluten free flour to use in your favorite cookie or shortbread recipes. You can buy arrowroot powder online or in health stores. Since I bake a lot, I prefer Anthony's Goods 5lb bag arrowroot powder. The following recipe is very versatile, but here I chose to use it to make one of my favorite cookies – Jam Sandwich Cookies
For those of you who need to be careful with their sugar consumption, use coconut sugar instead of regular sugar. Coconut sugar has a lower glycemic index than cane sugar and has enough sugar to caramelize and contribute to the crispiness of the dough while baking. For the dusting you can use Xylitol. Use a coffee grinder to turn it into powder. For the filling use fruit jam without added sugar, like St. Dalfour.
Preparation time: 1 hour
Yields: 10-12 large cookies
2 cups almond flour
2 cups arrowroot powder + ¼ cup for dusting
1/3 cup sugar or coconut sugar
2 butter sticks (8oz/225gr) or 1 cup coconut oil.
1 tsp vanilla extract
½ cup fruit jam of your choice (I used orange marmalade and strawberry)
2 tbsp powdered sugar/Xylitol
Preheat oven to 350f/180C
Melt butter in a pan on medium heat – careful not to burn it.
In a large bowl, mix together almond flour, arrowroot powder and sugar.
Add the melted butter and vanilla extract to the dry mix.
Kneed until you receive smooth yet flaky dough.
Take half of the dough, dust it lightly with arrowroot powder and place it between two sheets of parchment/wax paper.
Roll out the dough 1/3 inch/0.8 cm thick.
Use 3-inch/7.5cm diameter cookie cutter to cut out the bottom part of the sandwich.
Repeat the process with the other half of the dough.
Use 1.5-inch/3.8cm diameter cookie cutter to cut out the center of the round cookie to create the top part of the sandwich.
Repeat the process until you have used all/most of the dough. Create equal number of full cookies and cookies with a whole.
Place on a flat baking sheet.
Bake for 12-14 minutes.
Flip the full round cookies over, so you the flat part is facing up.
Place 1 tsp of jam on the surface of each and use a knife to spread it evenly.
Cover it with the punctured cookies, flat side touching the jam.
Dust top with powdered sugar/Xylitol.
Store in an airtight container in the refrigerator for up to a week.