Ingredients
Equipment
Method
- Preheat the oven to 160 degrees Celsius, 320 degrees Fahrenheit.
- In a medium mixing bowl, whisk almond butter, orange juice, sugar, olive oil, orange peel zest, and salt.
- Add almond flour, potato starch, and baking powder. wet your hands and knead until you get a sticky dough. If necessary, add one tablespoon of water
- Line a baking tray with baking paper.
- Using a cookie/ice cream scoop with a diameter of 3-3.5 cm (1.2 - 1.4 inches), scoop out cookie balls (about 30 units) and place them on the pan at equal intervals. Or tear pieces of the dough and roll them into balls with the palms of your hands.
- Bake in the center of the oven for 20-25 minutes - after about eight minutes, rotate the pan to get even baking.
- The cookies are ready when they are slightly golden, soft to the touch, expand a little, and the bottom is slightly brown. Remove and cool in the baking tray to room temperature. You get cookies with a slight crispiness outside and soft inside.
- Store in a sealed container
Notes
For cookies with a crispier crust, extend the baking time to 25 to 30 minutes, depending on the desired degree of crispiness.
You can prepare the cookies immediately after making the dough; Alternatively, you can make the dough in advance and keep it in the refrigerator for several hours or overnight.