Gluten-Free Kurabye Biscuits
Delight in the delicate sweetness of these **Gluten-Free Kurabye Biscuits**, a modern twist on the traditional Kurabye cookie that’s perfect for those with gluten sensitivities! Made with **almond flour**, **buttery richness**, and a luscious dollop of your favorite **jam filling** (think raspberry, apricot, or even strawberry), these melt-in-your-mouth biscuits are as stunning as they are delicious. The dough, infused with hints of **vanilla** and shaped into elegant stars using a piping bag, makes these biscuits a true joy to create. With just **20 minutes of prep time** and a quick bake, they’re perfect for an afternoon tea treat or as charming additions to holiday cookie platters. Whether you’re looking for a **gluten-free dessert** or a **soft and buttery cookie** recipe, these kurabye biscuits guarantee to impress!
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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
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.
Add the egg and vanilla extract to the butter-sugar mixture and blend until well incorporated.
In a separate bowl, whisk together the almond flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. The mixture should be cohesive but not too sticky.
Transfer the dough into a piping bag fitted with a large star nozzle.
Pipe small star-shaped mounds onto the prepared baking sheet, spacing them about 1 inch apart.
Using your fingertip, gently press the center of each biscuit to make a slight indentation for the jam.
Fill each indentation with a small amount of your chosen jam.
Bake the biscuits in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Allow the biscuits to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Kurabye Biscuits with tea or coffee and enjoy!
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
