Almond Pinecone Cookies-Gluten Free

Almond Pine Cone Cookies are ideal for holiday parties and cookie exchanges! These gluten-free treats are delicious and easy to make—one recipe yields seven dozen cookies.

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Course: Baked Goods, Baking, Cookies, Holiday

Keyword: Almond Pine Cone Cookies, At Home with Rebecka, Cookies, Holiday Desserts

Prep Time: 15

Cook Time: 18

Refrigerate: 3

Total Time: 3 33

Servings: cookies

Calories: 34kcal

Author: athomewithrebecka

Ingredients

350 g Ground Almonds
¾ cup chopped pecans
150 g Icing Sugar
3 Eggs medium
1 teaspoon almond extract
1 teaspoon vanilla bean paste or substitute vanilla extract
Pinch salt
50 g dark chocolate
¼ teaspoon coconut oil
Icing sugar for dusting

Instructions

Prepare the Dough:
Preheat your oven to 175c (325F) and line a flat baking tray with baking paper.
Combine the ground almonds, pecans, pinch of salt, and sifted icing(powdered) sugar in a large mixing bowl. Whisk the eggs and extracts in a separate bowl and add them to the dry ingredients. Mix with a whisk or spatula until you get a thick, slightly sticky paste. Add more ground almonds (25g) to make it easier to work with. Wrap dough in plastic and refrigerate 1-3 hours.
Shape the Cookies:
Cut the dough in half. Roll the dough to ¼ inch thick on a floured surface (use almond flour for dusting the surface to keep with GF). For uniform cookies, slice the dough into equal portions using a pizza cutter. Roll each segment into an almond shape and arrange them on the baking tray. Flatten the surface slightly. You can also use a one-teaspoon scoop, but since the batter is very sticky it takes much longer to make the recipe.
Press sliced almonds into the top of each cookie in overlapping rows to mimic the pine cone look. Leave about one-third of the cookie bare for dipping in chocolate later.
Bake and Finish:
Bake for 12-15 minutes, or until lightly golden. Then, allow the cookies to cool completely on a wire rack.
Dust the almond section of the cookie with icing sugar.
Melt the dark chocolate with coconut oil and dip the bare end of each cookie into the chocolate. Let the dipped cookies set on parchment paper before serving.

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