When you want something sweet and
crispy that melts in your mouth and leaves a delicate aroma of butter and
vanilla, try this recipe. These tiny cookies are known all over the world by
different names: Mexican wedding Cookies, Polish Wedding Cookies, Russian Tea
Cakes, Butterballs, Pecan ball, Almond Melt Away, Snowball and Christmas
Cookies. While food experts are still debating about the origin of this treat, all
agree that these cookies are delicious. Taking part in this international
sweet obsession, I'm happy to share with you my gluten/grain free version of this recipe.
Preparation Time: 20 minutes
Baking Time: 20 minutes
Yields: about 24 pieces
Ingredients:
1 cup almond flour
1 cup arrowroot flour
1 cup chopped walnuts/pecans/almonds
¼ cup sugar/coconut sugar
¼ tsp salt
1 stick butter (4oz/113gr) or 1/2 cup coconut oil
1 tsp vanilla extract
2 tbsp sugar/xylitol powder*
Preparation:
Preheat oven to 350F/180c
Mix in a bowl almond flour, arrowroot powder, sugar and salt.
In a small saucepan melt butter on medium heat until
completely melted (careful not to burn it), then add vanilla extract to it.
Mix vanilla-butter liquid with the dry mixture.
Add chopped nuts and mix. You will create a somewhat crumbly
dough.
Create small balls – 1 tbsp size – and place them on a
baking sheet.
Bake for 20 minutes.
Let cool.
Sprinkle sugar/xylitol powder on top.
*To create Xylitol powder, simply grind Xylitol in a coffee
grinder. Keep in an airtight container.
