Almond cookies with pumpkin
8 servings
60 minutes
Almond cookies with pumpkin are a cozy treat born in the spirit of autumn American cuisine. Its base is crunchy almonds complemented by the tenderness of pumpkin puree and sweet notes of maple syrup. Lemon zest adds freshness, while coconut flakes provide a light exotic touch. Thanks to the protein dough, the cookies are airy and slightly chewy inside, and their aroma tempts even before the first bite. They pair perfectly with a cup of tea or coffee on a cool morning, creating a sense of homey comfort. Such cookies can make an excellent gift or festive treat, and their simple composition makes them accessible even for beginner bakers.
1
Mix flour, ground almonds, finely grated lemon zest, coconut flakes, and vanilla.
- Wheat flour: 100 g
- Almond: 150 g
- Lemon zest: 0.3 glass
- Desiccated coconut: 0.3 glass
- Vanilla: 0.5 teaspoon
2
In a separate container, beat the egg whites with a mixer until frothy, gradually adding maple syrup.
- Egg white: 1 piece
- Maple syrup: 30 ml
3
Mix all the ingredients, adding pumpkin puree as well.
- Pumpkin puree: 100 g
4
Place the dough on the baking sheet at the rate of 1 teaspoon of dough per cookie.
5
Bake for 25-30 minutes in an oven preheated to 150 degrees, on a baking sheet lined with parchment paper.
