They also hold their shape fairly well. They spread a little, but as you can see my shapes came out decently. I wouldn't attempt do cut out anything with much detail though.
I am going to leave some of these plain, frost others with a little swiss buttercream I have in the fridge, and then the rest with a glaze that I'll play with - I'm thinking of mixing coconut cream and maple syrup and see how that holds up! I'll write a new post with that recipe once I get it right.
|A perfect snow day activity after playing outside|
|Use a little dusting of almond flour to roll it out|
|I could have taken them out a minute earlier. Darn facebook distracted me.|
Almond Cut-Out Cookies
250 g almond flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, melted (ghee for lactose intolerance, coconut oil for completely dairy-free)
1/4 cup honey
Mix together almond flour, baking soda, and salt in a small bowl. Add butter and honey to another bowl and mix well. Add dry ingredients to the wet ingredients and mix until well combined. We used a stand mixer, but purely because my son loves to make it run. Just mixing it with a spoon would work just fine.
Preheat oven to 325 degrees. Dust work surface with almond flour and roll dough out to about 1/3-1/2" in thickness. Cut to desired shapes and place on baking sheet (I lined mine with a silpat...parchment would also work). Bake for 10-11 minutes or until just starting to turn brown around the edges. Let cool completely before frosting, if desired.