Biscotti al lime (sani, senza glutine, senza zucchero raffinato)

Alcuni degli Biscotti al lime are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.

Sommario

+ Visualizza altro- Visualizza meno

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Biscotti al lime

Alcuni degli Biscotti al lime are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.

5 da 5 voti

Stampa Review Salva Salvato!

Condividi su Facebook Pin Salva nell'e-mail

Tempo di preparazione: 8 verbale min

Tempo di cuocere: 12 verbale min

Raffreddamento: 10 verbale min

Tempo totale: 30 verbale min

Corso: Dessert, spuntino

cucina: americano

Dosi: 9 Cookies

Calorie: 213.7 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina di mandorle - (nota 1)
• ▢ 3 cucchiai Sciroppo d'acero - (nota 2)
• ▢ 2 cucchiai Olio di cocco fuso - (nota 3)
• ▢ ¼ bicchiere Succo di lime - from 2 key limes
• ▢ 2 cucchiaini Scorza di lime - from the lime, optional (note 4)
• ▢ ½ cucchiaino da tè Estratto di mandorla

Lime Glaze

• ▢ ½ bicchiere Powdered Coconut Sugar
• ▢ 1 cucchiaio Succo di lime
• ▢ ¼ cucchiaino da tè Estratto di vaniglia

Istruzioni

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
• In a mixing bowl, stir almond flour, maple syrup, coconut oil, freshly squeezed lime juice, almond extract, and lime zest, if used.
• Stir the ingredients with a rubber spatula. When it starts to look dry, squeeze with your hands to form a cookie dough ball. If too dry, add a little extra lime juice to bring it together into a soft dough that can easily be rolled into balls. If too wet, add more almond flour.
• Divide into 9 portions, lightly oil your hands and roll each piece of dough into a ball.
• Place each cookie dough ball an inch apart on the prepared baking sheet and press the top with the back of a spoon or your fingers.
• Bake the cookies for 12-14 minutes at 350°F (180°C) until slightly golden brown on their sides.
• Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool before glazing. You must glaze the cookies for extra sweetness and extra lime flavors. The cookies alone are not very sweet.
• To make the glazing, in a mixing bowl, stir the powdered sugar, lime juice, and vanilla extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
• Drizzle on top of the cooled cookies. Add lime zest to decorate or boost the lime flavors.

Note

Note 1: You can also use cashew flour. Or sesame flour if you have a nut allergy. I don’t recommend oat flour or all-purpose flour for this recipe, the cookies would be too dense and hard. Almond meal works too, but the cookies will be darker, and the texture a bit grainy. Your best choice is ultra-fine blanched almond flour.

Note 2: Any liquid sweetener works like agave syrup or coconut nectar.

Nota 3: Light olive oil works too, or melted plant-based butter or butter if you use dairy in your kitchen.

Note 4: Lime zest is not to everyone’s taste; it’s tangy. I love it because it enhances the lime taste in the cookies, but you can skip it if it’s not to your taste.

Note 5: Optional, but absolutely delicious for an almond flavor.

Note 6: To decrease the sugar and calories, use powdered allulose.

Archiviazione: Store the cookies in the fridge for up to 4 days in Ziploc bags.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Condividi su Facebook Ricetta Pino

Alimentazione

Servendo: 1biscotto | Calorie: 213.7kcal | Carboidrati: 17.2g | Proteine: 5.3g | Grasso: 15.4g | Grassi saturi: 3.4g | Grassi polinsaturi: 0.1g | Grasso monoinsaturo: 0.2g | Sodio: 0.9mg | Potassio: 25.9mg | Fibra: 2.7g | Zucchero: 11.6g | Vitamina A: 4.4IU | Vitamina C: 2.6mg | Calcio: 61mg | Ferro: 1mg | Magnesio: 2.1mg | fosforo: 1.3mg | zinco: 0.1mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano solo 5 semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina di mandorle – This forms the base of your cookies, giving them a tender, melt-in-your-mouth texture. You can also use cashew flour, or for a nut allergy-friendly option, sesame flour works well. Ultra-fine blanched almond flour is your best choice for the ideal texture.
• Sciroppo d'acero – This provides sweetness and helps bind the cookie dough. Other liquid sweeteners like agave syrup or coconut nectar are also fine to use here.
• Olio di cocco fuso – This ingredient adds moisture and richness to the cookies. Light olive oil or melted plant-based butter are also good options if you prefer.
• Succo di lime – This is key for the signature tart and refreshing flavor of these cookies. Make sure to use freshly squeezed key lime juice for the best taste.
• Scorza di lime – This boosts the lime flavor in the cookies. It is optional, so you can skip it if you prefer a milder lime taste.
• Estratto di mandorla – This enhances the overall flavor of the cookies, adding a subtle, nutty note that complements the lime. This is an optional ingredient, but it brings a delicious almond flavor.

And if you want to make the glazing:

• Powdered Coconut Sugar – This is the base for your sweet glaze, creating a smooth, drippy consistency. To reduce sugar and calories, you can also use powdered allulose.
• Succo di lime – This provides the tartness and liquid needed to create the glaze, adding another layer of lime flavor.
• Estratto di vaniglia – This adds a touch of warmth and depth to the glaze’s flavor.

How to Make Key Lime Cookies

These cookies are super simple to whip up. Here’s how in a few pictures.

Combine the dry ingredients and pour the liquid ones.

Stir the batter until if form a sticky texture.

Form dough balls, place them on a baking sheet, and flatten them.

Bake the cookies for 12-14 minutes at 350°F (180°C)

I consigli di Carine per la pasticceria

Let me share a few more tips for a perfect key lime cookies.

• Spremuta Fresca – Always use freshly squeezed lime juice for the best flavor and to include some of the pulp. Just be sure to watch out for and discard any lime seeds before adding the juice to your dough.
• Don’t Skip Glaze – These cookies are designed to be less sweet on their own, so the glaze is essential for adding that perfect balance of sweetness and extra lime flavor.
• Scambio di agrumi – Get creative! You can easily swap key lime juice for lemon juice or orange juice to make a variety of different citrus cookie flavors.
• Consistenza dell'impasto – The cookie dough should be soft enough to roll into balls. If it feels too dry, add a tiny bit more lime juice. If it’s too wet, a small amount of extra almond flour will help bring it together.
• Anche la cottura – Pressing the cookie dough balls slightly with the back of a spoon or your fingers before baking helps them bake more evenly and gives them a classic cookie shape.

More Lime & Lemon Cookie Recipes

Biscotti al limone con farina di mandorle

Biscotti all'avena e limone

Biscotti al cocco senza cottura

Biscotti al limone salutari