Almond cake or also known as almond cookies are refined pastry which is already a regular snack and also serve as a wonderful guest at the table of the family. Almond cake consisting of the composition of the main ingredients in the form of almonds or cashews, flour and eggs are combined with some other additional materials.
The texture of these almond cookies tasted crisp and crunchy because of disajiakn with through the process of roasting until crisp and crunchy and then stored securely inside the jar to make sure the texture is crispy stay awake.
Those of you who love the taste of a crisp and crunchy almond cookies from can try to make it for just a snack to accompany families or even preparation for anyone who came up with the following in the footsteps of the making of a recipe to make almond pastry delights the following.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- 2 lemons , zested
- 3/4 cup Almond Milk (I used unsweetened)
- 1/2 cup coconut oil
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 2 teaspoon vanilla extract
- For the glaze:
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/4 cup sliced almonds
Preheat the oven to 350 degrees and coat a large loaf pan with baking spray.
Add the flour, salt, baking powder, sugar and lemon zest and stir.
In a second bowl add the almond milk, coconut oil, eggs, lemon juice and vanilla.
Whisk together the wet and dry ingredients until just combined.
Bake for 60 minutes or until you press down on the middle and it springs back up.
Let cook completely before removing from pan
To make the glaze add the lemon juice and vanilla to the powdered sugar.
Add the glaze to the cooled bread and stop with sliced almonds