Biscotti marmorizzati (senza uova, senza glutine, 5 ingredienti)

Alcuni degli Biscotti marmorizzati are super simple 5-ingredient gluten-free cookies made with almond flour and with the classic marble effect of a two-color (and two-flavor) dough.

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Biscotti marmorizzati

Alcuni degli Biscotti marmorizzati are super simple 5-ingredient gluten-free cookies made with almond flour and with the classic marble effect of a two-color (and two-flavor) dough.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 12 verbale min

Tempo totale: 22 verbale min

Corso: spuntino - Snack

cucina: americano

Dosi: 7 Cookies

Calorie: 295.3 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina di mandorle - (nota 1)
• ▢ ⅓ bicchiere Sciroppo d'acero - (nota 2)
• ▢ ¼ bicchiere Olio d'oliva dal sapore delicato - (nota 3)
• ▢ 1 cucchiaino da tè Estratto di vaniglia - opzionale

To Make the Chocolate Cookie Dough

• ▢ 2 cucchiai Cacao in polvere non zuccherato

Istruzioni

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, stir almond flour, maple syrup, oil, and vanilla extract, if used.
• Stir with a rubber spatula until it forms a soft and sticky cookie dough.
• Divide the dough into two balls of the same size. Keep one aside. It will be your vanilla cookie dough. Keep the other ball in the mixing and pour the cocoa powder on top of this batch.
• Use a rubber spatula, or lightly oiled hands, to squeeze the cocoa powder into the dough. Keep squeezing until all the cocoa is evenly incorporated into the dough, and you get a soft chocolate cookie dough. If too dry, add a few drops of water to bring everything together. I didn't add any, but you might need it if you accidentally added a bit too much cocoa.
• Divide both dough balls – the vanilla dough and the chocolate dough – into 7 balls. It means you end up with 7 vanilla dough balls and 7 chocolate dough balls.
• Bring one vanilla and one chocolate dough ball into the palm of your hand, give them a light squeeze so they stick together, and roll them between your hands to mix the two flavors. You can roll as long as you want to create any pattern.
• Release onto the prepared baking sheet, leaving a thumb space between each marble cookie dough ball. press the top slightly with the palm. These cookies do not spread as they bake, it means the shape you give them now is what you get after baking them.
• Cuocete i biscotti nel ripiano centrale del forno per 12-15 minuti a 180 °C (350 °F) finché i bordi non saranno dorati.
• Let them cool them down for 15 minutes on the cookie sheet, without touching at all, then slide a spatula under each cookies, and cool down on a wire rack for 1 hour.

Note

Note 1: The recipe works with almond meal. The texture will be drier, a little grainy too.

Note 2: You can use any liquid sweetener, like agave syrup or coconut nectar.

Note 3: Or any oil with a mild flavor, or melted plant-based butter. 

Note 4:  or cacao powder.

Archiviazione: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.

Modalità fornoIo 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.

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Alimentazione

Servendo: 1biscotto | Calorie: 295.3kcal | Carboidrati: 18g | Proteine: 7.1g | Grasso: 23.8g | Grassi saturi: 2.3g | Grassi polinsaturi: 0.8g | Grasso monoinsaturo: 5.7g | Sodio: 1.9mg | Potassio: 57.1mg | Fibra: 3.9g | Zucchero: 10.4g | Calcio: 85.9mg | Ferro: 1.5mg | Magnesio: 10.4mg | fosforo: 10.5mg | zinco: 0.2mg

Ingredienti e sostituzioni

You only need five simple ingredients to make this recipe. Here’s how to pick and swap them.

• Farina di mandorle – This is the base of the cookies, giving them a soft, melt-in-your-mouth texture and a lovely nutty flavor. The recipe also works with almond meal, but the cookies will come out a bit grainier and drier.
• Sciroppo d'acero – This sweetens the cookies naturally and also helps bind the ingredients together. You can also use other liquid sweeteners like agave syrup or coconut nectar.
• Olio d'oliva dal sapore delicato – It brings moisture and a rich taste to the cookies, making them soft rather than crunchy. Any neutral-flavored oil like avocado oil or melted coconut oil is a great swap. Melted plant-based butter works well, too.
• Estratto di vaniglia – This enhances the other flavors in the cookie, adding a lovely warmth to the vanilla dough.
• Polvere di cacao – This gives the chocolate dough its rich, chocolatey flavor and color. Unsweetened cacao powder is a perfect one-to-one replacement.

How to Make Marble Cookies in Pictures

I consigli di Carine per la pasticceria

Let me share a few more tips for a perfect marble cookie.

• Smaller Cookies – If you prefer smaller, bite-sized cookies, you can divide each dough into 12 smaller balls instead of 7. Just remember to reduce the baking time slightly; they will likely be ready in about 12-15 minutes.
• Divertenti componenti aggiuntivi – For extra texture, try mixing in some additions. I recommend adding 1/4 cup of mini chocolate chips or finely chopped walnuts or pecans to the entire batch of dough before you divide it.
• Variazioni di gusto – It’s easy to change the flavor of these cookies. Simply add 1/4 teaspoon of almond extract or orange extract to the dough when you mix the wet ingredients for a different taste.
• Fixing Dry Dough – Sometimes, adding cocoa powder can make the chocolate dough a bit dry or crumbly. If this happens, you can easily fix it by adding a tiny amount of water or almond milk (start with 1/2 teaspoon) and mixing until it comes back together into a soft, rollable dough.

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