Amandelmoppen dutch almond cookies

60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of lupins
Traces of lupins
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.094 kg
Sugar 0.016 kg
Eggs 0.125 ud
Egg yolk 0.125 ud
Clove 0.25 g
Gluten free Mix C Mix Dolci 0.031 kg
Raising agent 1.0 g
Ground almond 0.006 kg
Slivered almonds 0.006 kg
  • Preheat the oven to 180 ºC.
  • Whisk the soft butter with the sugar until you get a fluffy texture.
  • Continue whisking and add the in eggs gradually, until you get a light and creamy mixture.
  • Mix the spices, the gluten-free flour, the raising agent and the ground almonds together. Add to the mixture whilst whisking.
  • Slightly flour your hands and form little dough balls of about 20 g.
  • Decorate the cookies putting slivered almonds on top.
  • Bake at 180ºC for approximately 20 minutes, or until the cookies are slightly golden brown.
  • Leave to cool on a rack.


  • We take as reference for a portion the number of cookies made. 
  • In a modular oven, set the programme 3/4/3.
Nutritional information (1 portion)
Fiber 0.42 g
Saturates 8.59 g
Monounsaturated fatty acids 4.57 g
Polyunsaturated fatty acids 0.57 g
Cholesterol 54.85 mg
Calcium 7.19 mg
Iron 0.18 mg
Zinc 0.07 mg
Vitamin A 162.34 ug
Vitamin C 0.05 g
Folic acid 2.72 ug
Salt (Sodium) 3.64 mg
Sugars 3.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.