Estes Biscoitos de amêndoa em formato de bengala doce are made with almond flour to bring out classic holiday flavors. Compared to classic almond candy cane cookies, my recipe has no flour, no eggs, and no butter and only needs 4 basic pantry ingredients for easy gluten-free Christmas cookies.
If you love almonds and candy cane flavor, these Christmas cookies are for you. They are similar to my Biscoitos amanteigados veganos in texture with the flavors of Biscoitos de hortelã-pimenta em formato de bola de neve.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Biscoitos de amêndoa em formato de bengala doce
Ingredientes
- 1 ½ xícara Farinha de amêndoa - notas 1
- ⅓ xícara Açúcar em pó - notas 2
- 2 ½ colheres de sopa Água - notas 3
- 3 colheres de sopa Candy Cane - crushed, about 2 candy canes (note 4)
Opcional
- ½ colher de chá Extrato de amêndoa
Instruções
- Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Set aside.
- Place the unwrapped candy canes in a Ziploc bag, close it firmly, use a rolling pin to tap the candy cane on a strong surface, and crush it into tiny pieces – avoid too big chunks. Set aside.
- In a large mixing bowl, stir almond flour, powdered sugar, crushed candy cane, and water.
- Stir to combine and form a sticky dough. You may have to lightly grease your hands and squeeze the ingredients to bring the dough together.
- Grab about 2 tablespoons of dough, roll it into a ball, then roll it into a long cylinder, and bend the top to form a candy cane shape. Place on the cookie sheet leaving a thumb of space between each candy cane cookie.
- Bake the cookies for 12 minutes at 350 °F (180 °C) until dry and lightly golden on the bottom edge.
- Let the cookies cool down on the cookie sheet at room temperature for 15 minutes, then on a cooling rack.
- If you like, drizzle my receita de glacê real vegano em cima.
Notas
Nutrição
Ingredientes e Substituições
You only need 4 base ingredients to make these cookies:
- Farinha de amêndoa – It forms the base of the cookies, providing a light, crumbly texture and rich almond flavor. For nut-free options, use my biscoitos amanteigados and add candy canes.
- Açúcar em pó – This sweetens the dough and helps bind it. You can also use sugar-free powdered erythritol or powdered allulose for lower-sugar alternatives.
- Água – Water binds the ingredients together. It should also work with plant-based milk (like almond or oat milk) for a slightly creamier dough.
- Candy Canes (Crushed) – These add holiday flavor and a festive crunch. You can also use crushed peppermint hard candies or sugar-free candy canes for reduced sugar.
- Extrato de amêndoa – This enhances the almond flavor and holiday notes. Vanilla extract can also be used for a milder flavor or you can just omit any extract entirely.
How to Make Almond Candy Cane Cookies
Esses biscoitos são muito fáceis de preparar. Veja como em fotos.
Crush the candy cane in a bag with a rolling pin and combine all the ingredients in a mixing bowl.
Stir the batter with a silicone spatula until the batter is sticky and forms a ball.
Roll 8 small dough balls. Roll them again into sticks and bend the end to form a cane.
Place the candy cane on a baking sheet and bake them for 12 minutes at 350 °F (180 °C).
Dicas de confeitaria da Carine
I have a few more tips to make the best cookies possible.
- Use Ultra-Fine Almond Flour – This ensures smooth dough and prevents grainy cookies. Avoid almond meal, as it’s too coarse.
- Crush Candy Canes Evenly – Aim for tiny pieces; large chunks can create uneven baking. A food processor works well if crushing by hand is difficult.
- Grease Your Hands – Lightly grease your hands with oil to prevent the sticky dough from adhering as you shape the candy canes.
- Trabalhe rapidamente – The dough can dry out if left too long. Shape one cookie at a time to maintain consistency.
- Personalize a doçura – Reduce the crushed candy canes for less sweetness or add more for an extra festive flavor.
- Evite assar demais – Watch closely as almond flour burns easily. Bake until just lightly golden on the bottom.
- Legal completamente – Allow cookies to cool fully before handling, as they are delicate when warm but firm up as they set.
- Double the Batch – These cookies store well, making them a great option for gifting or holiday parties.
- Experimente formas – Use the same dough to make other festive shapes, like stars or wreaths, by pressing it into molds.
Idéias de decoração
You can easily decorate these cookies with many different styles.
- Drizzled Icing: Usar glacê real vegano or melted chocolate to drizzle over the cookies. Feel free to include green or red coloring for Christmas colors. Sprinkle crushed candy cane on top while the icing is still wet.
- Dipped Edges: Dip one end of each candy cane in melted chocolate and sprinkle with edible glitter or more crushed candy cane.
Love all your recipes. Can coconut flour be used for this recipe?
Unfortunately no, you can never swap almon flour for coconut flour. Coconut flour is 4 times more liquid absorbent, and it often requires eggs to bin ingredients together.
Can these be frozen?
Absolutely! I freeze all my cookies in airtight zip bags, flat, an thaw the day before at room temperature.
can I put chopped cranberries instead of candy canes crushed?
Absolutely! Make sur you chop them finely or the batter could be crumbly/difficult to bind together.
My kids loooooved them, thank you!.