Steps

• Start by grinding the oat flakes in a mixer for a few seconds until they are powdered. Do the same with the blanched almonds (fig. 1 and 2).

  The latter must be chopped part more coarsely into grains (about 50 g) and the rest reduced to flour (fig. 3).

  

• In a large bowl, combine all the powders. Start with the two flours previously sifted with the baking powder and baking soda, then also add the oat flakes, the almonds reduced to flour and the potato starch also sifted (fig. 4 and 5).

  Add the brown sugar, a pinch of salt and mix (fig. 6).

  

• Add also the chopped almond grains and mix again (fig. 7).

  

• Separately, in another bowl, beat the egg, milk, and oil with a hand whisk, then add them to the powder mix, stirring with a wooden spoon (fig. 8).

  

• When the mixture becomes more solid, start kneading by hand until you get a compact and grainy mixture (fig. 9).

  

• With your hands always well moist, take small portions of this mixture and form balls slightly larger than a walnut (fig. 10).

  

• Place them well apart on a baking tray lined with parchment paper and bake in a preheated static oven at 350°F for about 15-18 minutes, but always check based on the power of your oven (fig. 11).

  

• Remove from the oven and let cool completely on a rack (fig. 12).

  

• Sprinkle with powdered sugar if desired.

  And voilà… the cookies with lentil flour and almonds are ready to be enjoyed!

  

• Bon Appetit from La Cucina di FeFè!