I share with you these delicate and delicious little carrot and almond biscuits. Ideal for snacks and breakfast for both adults and children: with their delicate orange hue, rich and soft texture, and the good aroma of homemade pastries, they win everyone over at the first bite. Come with me and let’s start making a mess.
Happy cooking, Giusi
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz carrots (2 large carrots)
- 2 eggs
- 2 oz granulated sugar
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup orange juice (Or your preferred choice)
- 1/4 cup sunflower oil
- 1 1/2 oz almonds (Chopped)
Steps
Work the sugar and eggs in a bowl, then add the orange juice and oil.
Also incorporate the flour and sifted baking powder.
Add the previously peeled and grated carrots along with the chopped almonds, mix well.
With the help of two spoons, start placing small heaps well spaced apart on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 340°F for 20-23 minutes.
Let the carrot and almond cookies cool completely, then sprinkle with powdered sugar if desired.
I hope you enjoyed this recipe, see you next time.
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Storage and Tips.
The cookies can be stored for 3-4 days under a glass dome or in an airtight container.
If you don’t like almonds, you can replace them with other nuts or omit them.
You can replace the orange juice with a juice of your choice or with water.
