Italian Easter Cookies
Tools Used: Perforated Baking Sheet, Mini Muffin Tray. Stainless Mixing Bowl, Citrus Press, Blender Spatula, Whisk Spatula
Ingredients
1 1/2 cups gluten free flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs
2/3 cup sugar
1/2 cup vegetable oil or melted coconut oil
1 tablespoon lemon juice
1 cup whole-milk yogurt
1 cup blueberries
Turbinado Sugar for sprinkling
Directions
Preheat the oven to 350 degrees F. Place a Bonmat on a Perforated Baking Sheet. Set aside.
In a Stainless Mixing Bowl, whisk together flour, salt and baking powder and set aside.
In a large bowl or a bowl of a stand mixer, cream together the butter, sugar, vanilla extract and almond extract on medium-high speed until light and fluffy.
Add eggs one at a time mixing on medium-low speed until combined.
Add some of the flour mixture to the mixing bowl a little at a time until the dough is fully combined. Do not overmix.
Use a medium cookie scoop or about 1 1/2 tablespoons of dough to form round balls between your hands. place them about an inch apart on the Bonmat.
Bake for 12 to 15 minutes (mine took 13) or until a cake tester or toothpick comes out clean from the center of the cookies. Leave the cookies on the Bonmat for 5 minutes to cool and then transfer to a cooling rack to cool completely.
Prepare the cookie glaze while the cookies are cooling. In the Stainless Mixing Bowl, whisk together powdered sugar, milk and almond extract until smooth.
Dip the cookies in the glaze and decorate with sprinkles. Allow them to dry before storing.
* I made these cookies with my niece Julie. When I was looking at recipes for Italian Easter cookies they reminded me of the cookies my mother-n-law would make for Christmas. I also saw recipes for lemon cookies and recipes that include ricotta cheese.
We had fun choosing the sprinkles and wanted something that reminded us of Spring. You could also tint the glaze with food coloring gel or food coloring for pretty pastel shades.
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Download the recipe here.