Gluten-Free Kurabye Biscuits
Delight in the irresistible charm of Gluten-Free Kurabye Biscuits, a tender and melt-in-your-mouth treat perfect for any occasion. Made with nutrient-rich almond flour and a touch of cornstarch for that delicate crumb, these biscuits are completely free of gluten without compromising on flavor or texture. The buttery, subtly sweet dough is piped into elegant star shapes, each adorned with a luscious dollop of your favorite jam, such as raspberry or apricot, for a burst of fruity brightness. Quick and easy to prepare in just over 30 minutes, these classic Eastern European-inspired cookies are ideal for tea-time indulgence or gifting. Whether you're avoiding gluten or simply seeking a beautifully crafted treat, these Kurabye biscuits are destined to become a household favorite.
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Ingredients
- 250 grams Almond flour
- 150 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 50 grams Cornstarch
- 100 grams Your choice of jam (e.g., raspberry, apricot)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Step 2
In a large mixing bowl, combine the softened butter and powdered sugar. Beat them together until the mixture is creamy and light using a hand mixer or stand mixer.
Step 3
Add the egg and vanilla extract to the butter-sugar mixture and blend until well incorporated.
Step 4
In a separate bowl, whisk together the almond flour, cornstarch, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. The mixture should be cohesive but not too sticky.
Step 6
Transfer the dough into a piping bag fitted with a large star nozzle.
Step 7
Pipe small star-shaped mounds onto the prepared baking sheet, spacing them about 1 inch apart.
Step 8
Using your fingertip, gently press the center of each biscuit to make a slight indentation for the jam.
Step 9
Fill each indentation with a small amount of your chosen jam.
Step 10
Bake the biscuits in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Step 11
Allow the biscuits to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve the Kurabye Biscuits with tea or coffee and enjoy!
Nutrition Facts
| Serving size | (717.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3450.7 |
| Total Fat 254.5g | 0% |
| Saturated Fat 88.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 547.0mg | 0% |
| Sodium 1791.2mg | 0% |
| Total Carbohydrate 267.3g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 157.5g | |
| Protein 61.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 605.8mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 164.8mg | 0% |
Source of Calories