Make a huge batch of these traditional buttermilk sugar cookies for yourself since you will have to share.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 12×8-inch baking dish |
Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ¼ cup butter, melted
- ¼ cup honey
- 1 tablespoon vanilla extract
- ½ cup raspberry jam
- ½ cup slivered almonds
- ½ cup confectioners’ sugar
- 1 tablespoon milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12×8-inch baking dish.
- Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
- Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
- Beat confectioners’ sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.
- Change the raspberry jam to any flavor to suit your taste.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 177 mg |
| Sugars | 24 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for sharing this recipe. I love gluten-free baking. I too added more coconut flour to be able to split the dough. Three more tablespoons. I used a 9 inch glass pie pan. I used fresh blueberries as this is what I had on hand. I added 5 more minutes of cooking time to a total of 30 minutes of baking. I tented the dish because after 20 minutes it was brown on top and I didn’t wish it to burn. It’s quite lovely when it comes out of the oven, smells wonderful and tastes even better.
I used strawberry jam instead of raspberry! It was very good! Everyone who tried it liked it and some wanted the recipes!
Although somewhat tasty, the entire thing stiuck in the
made just as it is and loved it
This was delicious but I had to change up a few things. Instead of 2 TBSP coconut flour, it ended up being more like 1/4 cup coconut flour. I changed it because the recipe said that the dough would ball up and that at some point I could split it. My dough was more on the loose side and I could not ball it up. So I kept adding a little more coconut flour until I was able to create a ball of dough, although it was still somewhat looser and sticky. I also was not able to put it in a 12×8 baking dish. I used a round glass baking dish. I used strawberry preserves instead of raspberry jam. It ended up being a hit at the get together I brought it to and was asked for the recipe.