Almond-oatmeal cookies
10 servings
60 minutes
Almond-oat cookies are a delicate and aromatic treat that combines the crunch of oats, the nutty note of almonds, and the subtle warmth of vanilla. This recipe originates from European baking traditions that value natural ingredients and harmony of flavors. The light crispy cookie with pieces of white and dark chocolate adds refined sweetness while whipped egg whites make it airy. An ideal choice for a cozy tea time or a quick snack, it pairs well with coffee, tea, and even hot chocolate. Decorated with whole almonds, it looks appetizing and elegant, highlighting its sophistication. This treat is not only delicious but also nutritious due to the oat flour, making it an excellent choice for lovers of healthy yet refined desserts.
1
Mix almond and oat flour, add vanilla, zest, and half of the wheat flour.
- Almond flour: 75 g
- Oat flour: 75 g
- Vanilla: pinch
- Lemon zest: 1 teaspoon
- Wheat flour: 75 g
2
Melt the butter and pour it into the dry mixture.
- Butter: 50 g
3
Chop the chocolate into pieces and mix it into the slightly cooled dough, otherwise it will melt.
- Dark chocolate: 50 g
- White chocolate: 50 g
4
Whip the egg whites with sugar until stiff peaks form and fold into the mixture.
- Egg white: 2 pieces
- Sugar: 60 g
5
If the mixture is too runny, add the remaining flour. The dough should be like paste-like cottage cheese.
- Wheat flour: 75 g
6
Spoon out with 2 teaspoons onto a baking sheet lined with parchment paper, spaced apart (12 pieces per sheet), and decorate with almonds.
- Almond: 20 pieces
7
Bake in a preheated oven at 160–180 degrees for 15 minutes.