Type what you have

Ingredients

• ✓ almond flour
• egg white
• confectioners sugar
• salt
• sugar
• raspberry jam

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ almond flour
• butter
• white sugar
• egg yolk
• rum
• puff pastry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
3. 3 Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
4. 4 Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
5. 5 Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
7. 7 Remove from the oven and dust with confectioners' sugar.
8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
9. 9 Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

By Allrecipes Member

Ingredients

• ✓ almond flour
• ✓ almond flour
• butter
• all-purpose flour
• confectioners' sugar
• confectioners' sugar
• demerara sugar
• cocoa powder
• baking powder
• egg white
• pistachio

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Ingredients

• ✓ almond flour
• butter
• white sugar
• white sugar
• egg
• puff pastry
• milk chocolate
• pear

Instructions

1. 1 Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
3. 3 Line a tart pan with the puff pastry and prick with a fork all over.
4. 4 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
5. 5 Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
6. 6 Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

By UneTortuedanslaCuisine

Ingredients

• ✓ almond flour
• egg white
• white sugar
• confectioners sugar
• salt
• butter
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
3. 3 Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
4. 4 Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
5. 5 Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
6. 6 Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
7. 7 Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.

By Wendy

Ingredients

• ✓ almond flour
• confectioners' sugar
• salt
• cream of tartar
• egg white
• sugar
• vanilla extract
• gel food coloring
• butter
• confectioners' sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
2. 2 Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
3. 3 Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
4. 4 Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
5. 5 Preheat the oven to 300 degrees F (150 degrees C).
6. 6 Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
7. 7 Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
8. 8 Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
9. 9 Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

By Smart Cookie

Ingredients

• ✓ almond flour
• puff pastry
• butter
• white sugar
• sugar
• egg
• salt
• vanilla extract
• almond extract
• pluot
• apricot jam
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
3. 3 Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
4. 4 Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
5. 5 Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
6. 6 Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
7. 7 Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

By John Mitzewich

Ingredients

• ✓ almond flour
• butter
• heavy cream
• milk
• dark chocolate
• butter
• egg yolk
• egg
• vanilla extract
• water
• sugar
• instant coffee powder
• water
• instant coffee powder
• white sugar
• water
• all-purpose flour
• egg yolk
• egg
• confectioners' sugar
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
2. 2 Beat 6 egg whites in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form. Slowly add 2 tablespoons white sugar and beat on high speed until whites are stiff and glossy.
3. 3 Beat almond flour, confectioners' sugar, 4 eggs, and 2 egg yolks in a separate bowl for 3 minutes. Add all-purpose flour and beat on low speed until combined; gently fold in egg whites. Divide batter between jelly roll pans; spread evenly.
4. 4 Bake in the preheated oven until lightly browned, about 5 minutes. Invert onto wire racks and peel off parchment paper; cool.
5. 5 While cake is cooling, combine ½ cup boiling water, ⅓ cup white sugar, and 1 ½ tablespoons coffee powder in a small bowl; stir until dissolved. Set coffee syrup aside.
6. 6 Combine 2 tablespoons boiling water and 2 tablespoons coffee powder in a separate small bowl; set coffee mixture aside for buttercream.
7. 7 Combine 1 cup white sugar, ¼ cup water, and vanilla extract in a small saucepan; bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into sugar syrup reaches 255 degrees F (124 degrees C).
8. 8 Meanwhile, beat 1 egg and 1 egg yolk together in the bowl of a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the bowl, beating continuously until the bottom of the bowl feels cool to the touch.
9. 9 Beat 14 tablespoons butter in a separate bowl until creamy. Gradually add butter to egg mixture, beating until frosting is fluffy. Add reserved coffee mixture; beat until well incorporated.
10. 10 Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan; pour over chocolate, then stir until melted and smooth. Whisk in 4 tablespoons butter until ganache looks smooth and creamy; cool.
11. 11 Cut cooled cake layers in half crosswise. Place halved cake layer on a rectangular serving plate. Sprinkle some coffee syrup over cake, then spread on an even layer of buttercream. Top with a second halved cake layer, sprinkle some coffee syrup over cake, and spread on an even layer of buttercream. Spread ½ ganache on top. Repeat with remaining each two halved cake layers, coffee syrup, and buttercream. Top cake with remaining ½ ganache.

By Brandi Rose

Ingredients

• ✓ almond flour
• ✓ almond flour
• vegan chocolate chip
• sea salt
• baking soda
• grapeseed oil
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ almond flour
• sucralose sweetener
• salt
• butter
• egg white
• vanilla extract

Instructions

1. 1 Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
3. 3 Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
4. 4 Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

By Paula Mahon

Ingredients

• ✓ almond flour
• coconut
• maple syrup
• coconut oil
• vanilla extract
• salt

Instructions

1. 1 Line 2 baking sheets with parchment paper.
2. 2 Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
3. 3 Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
4. 4 If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer cookies to 2 ungreased cookie sheets.
6. 6 Bake in the preheated oven until browned, 5 to 10 minutes.

By IK

Ingredients

• ✓ almond flour
• confectioners sugar
• almond extract
• rose water
• egg white

Instructions

1. 1 Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
2. 2 Wrap dough in plastic wrap and refrigerate until firm.

By jodre'smama

Ingredients

• ✓ almond flour
• confectioners' sugar
• all-purpose flour
• egg white
• butter
• hazelnut spread

Instructions

1. 1 In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2. 2 Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
4. 4 Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5. 5 Use a toothpick to create a small hole in each cake.
6. 6 Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
7. 7 Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

By Nutella hazelnut spread

Ingredients

• ✓ almond flour
• butter
• sucralose sweetener
• maple syrup
• egg
• butter
• vanilla
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
3. 3 Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
4. 4 Bake in the preheated oven until filling is set, about 45 minutes.

By EPar91

Ingredients

• ✓ almond flour
• egg white
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
3. 3 Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

By barbara

Ingredients

• ✓ almond flour
• sucralose sweetener
• butter
• cinnamon
• cream cheese
• sweetened condensed milk
• lemon juice
• lemon zest
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3. 3 Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4. 4 Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5. 5 Refrigerate until filling is set, about 4 hours.
6. 6 Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

By FredWilliams

Ingredients

• ✓ almond flour
• arrowroot
• ginger
• salt
• cinnamon
• baking soda
• coconut oil
• brown sugar
• molasses

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
3. 3 Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

By Fioa

Ingredients

• ✓ almond flour
• semisweet chocolate
• butter
• white sugar
• egg
• powdered sugar
• cocoa powder

Instructions

1. 1 Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
3. 3 Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
6. 6 Dust with powdered sugar and cocoa powder and serve.

By Buckwheat Queen

Ingredients

• ✓ almond flour
• pecan
• cinnamon
• salt
• nutmeg
• butter
• erythritol
• egg
• vanilla extract
• coconut flour

Instructions

1. 1 Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.
2. 2 Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut dough roll into 24 cookies and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes

By Evelyn

Ingredients

• ✓ almond flour
• brown rice flour
• bittersweet chocolate chips
• butter
• salt
• granulated sugar
• vanilla extract
• egg
• walnut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. 2 Whisk together almond flour and rice flour; set aside.
3. 3 Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. 4 Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

By Ghirardelli

Ingredients

• ✓ almond flour
• natural sweetener
• butter
• almond extract
• natural sweetener
• egg
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend 2 1/2 cups sweetener, melted butter, and almond extract together in a bowl. Press crust mixture into an ungreased 9x13-inch pan.
3. 3 Bake crust in the preheated oven for 15 to 20 minutes. Remove from oven and leave oven on. Cool crust for 10 minutes.
4. 4 Mix 1 1/2 cups sweetener and almond flour together in a bowl. Whisk in eggs and lemon juice. Pour over the cooled crust.
5. 5 Bake bars in the hot oven for 20 minutes. Cut into 18 bars.

By forrestmid

Ingredients

• ✓ almond flour
• cacao powder
• coconut flour
• baking powder
• salt
• egg
• honey
• coconut oil
• vanilla extract
• dark chocolate chips

Instructions

1. 1 Mix almond flour, cacao powder, coconut flour, baking powder, and salt in a microwave-safe mug. Add egg, honey, coconut oil, and vanilla extract; mix well. Stir in chocolate chips.
2. 2 Cook in the microwave until top puffs up and center is mostly set, about 1 minute.

By Mary Jacques

Ingredients

• ✓ almond flour
• powdered sugar
• cardamom
• rose water
• white sugar
• pistachio

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Ingredients

• ✓ almond flour
• butter
• white sugar
• egg
• vanilla extract
• baking soda
• salt
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and sugar together in a bowl with an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Fold almond flour, baking soda, and salt into butter mixture until dough comes together. Stir in chocolate chips and cranberries. Drop dough by the teaspoonful onto prepared baking sheet.
3. 3 Bake in the preheated oven until golden and set, about 12 minutes.

By LizPowell

Ingredients

• ✓ almond flour
• butter
• natural sweetener
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon together in a bowl until well combined. Roll dough into twelve 1-inch balls. Place balls onto the prepared baking sheet. Press down twice with a fork onto each ball to make a crisscross.
3. 3 Bake in the preheated oven until the edges are golden, 12 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ almond flour
• confectioners' sugar
• orange food coloring
• egg white
• cream of tartar
• sugar
• mascarpone cheese
• caramel sauce
• confectioners' sugar
• black food coloring

Instructions

1. 1 Line 2 baking sheets with silicone mats or parchment paper.
2. 2 Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.
3. 3 Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
4. 4 Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.
5. 5 Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.
8. 8 While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.
9. 9 Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.

By Buckwheat Queen

Ingredients

• ✓ almond flour
• coconut flour
• ground ginger
• cinnamon
• allspice
• baking soda
• nutmeg
• salt
• almond butter
• honey
• coconut oil

Instructions

1. 1 Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. 3 Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
4. 4 Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
5. 5 Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

By Anastasia Pilato

Ingredients

• ✓ almond flour
• butter
• brown sugar
• egg
• vanilla extract
• coconut flour
• salt
• baking soda
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet.
3. 3 Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.

By Fox Woadhill Rogers

Ingredients

• ✓ almond flour
• baking soda
• salt
• grapeseed oil
• agave nectar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ almond flour
• erythritol sweetener
• butter
• egg
• ricotta cheese
• lemon zest
• vanilla extract
• baking powder
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
2. 2 Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
3. 3 Whisk almond flour and baking powder together in a separate bowl until well combined.
4. 4 Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

By Lucille