Tip: I strongly recommend weighing the almond flour for best results. Ground almonds, almond extract, and sliced almonds (for the top!). I use shredded coconut in both sweet and savory dishes. Mary cooked choc chip, lemon and almond biscuits. They are also gluten free! • pre heat the oven 180˚ • 150 gr fine polenta • 130 gr ground alm… I just love anything coconut! The ground almonds give these cookies that spotted texture which I love. Cool a couple minutes on baking sheet then remove to a wire cooling rack. They all have their merits, but the almond ones – which I have adapted slightly – have been a real winner in my house recently. The trick is to get good quality almond extract and ground almonds, and keep it simple. I love the texture the polenta gives these biscuits and the orange zest gives them a little extra kick. Notes. They are also gluten free! It’s probably the almond flour… it’s much more absorptive than almond meal, which would explain why the cookies are dry. It can get confusing though because a lot of brands use the words meal and flour interchangeably. I love the texture the polenta gives these biscuits and the orange zest gives them a little extra kick. Bake for 15 to 17 minutes or until lightly golden brown. Turn to this almond cookie recipe when you want something quick, easy, and SO YUMMY. Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months. You’ll need three different types of almonds to flavor these cookies. And the almond extract is one of my favorite flavors. • pre heat the oven 180˚ • 150 gr fine polenta • 130 gr ground alm… Look for a courser almond meal that has the little brown flecks in it, which means it’s made from whole ground almonds. Try cooking your rice in coconut milk instead of water (or half water and coconut milk), or make some coconut roti bread as a side dish to Indian food! Almond Joy Cookies. Use your fingers to flatten the cookies down a bit and top each cookie with a sliced almond.