Yesterday I actually managed to get another Christmas cookie recipe done. Despite a nasty cold that got a grip on all of us and those last Advent calendar preparations on which I didn’t even get started yet. The idea for the advent calendar for my girls is to create one without sweets and useless toys that will break faster than they can get their little hands on them. Instead I’m counting on time presents and careful selected useful little gifts. I want to give them extra time for cozy afternoons, Christmas cookie baking and crafting and Christmas movie evenings with hot cocoa. I realise more and more how important it is to actually schedule your quality time as time gets just lost otherwise in the hectic day to day life. Do you feel the same? How often Christmas time has gone by in the blink of an eye and you missed out on all those moments. That’s why I am making this a priority in the advent calendar this year and surely in the years to come.
But here is the promised Christmas cookie recipe for you guys. Healthier almond crescents without sugar. There are not many ingredients used in this recipe and you don’t even need flour, making these cookies free of gluten too. I used honey marzipan here and no additional sweeteners but if you can’t find it, regular marzipan works as well. Just keep in mind that it’s no longer sugar free then.
If you do like it sweeter then use 2-3 tablespoons coconut sugar int the dough. I think those cookies look quite fancy but are quite simple to make. By the way, if you want a larger quantity of cookies just use smaller dough portions and you can double the cookie quantity.
Wishing you a beautiful first Advent weekend with your loved ones!
- 250 g honey marzipan or regular marzipan
- 100 g finely ground almonds
- 1 organic egg, separated
- ½ tsp ground vanilla powder
- 1 tsp baking powder
- 40 g almond flakes
- 80 g dark chocolate sweetened with coconut sugar
Preheat oven to 180°C/325°F and line a cookie sheet with baking parchment.
Place marzipan, eggwhite, almonds, vanilla powder and baking powder in a food processor and process to a dough. Roll into a ball and divide into small portions. Roll each portions into a roll and flatten slightly into a crescent-like shape.
Whisk the egg yolk until smooth, then brush each crescent and sprinkle some of the almond flakes on top. Place onto the cookie sheet and bake on the middle rack for about 15 minutes. Take out and leave to cool.
In the meantime melt the chocolate over a double boiler then dip both crescent sides into the chocolate and leave to dry.