One year ago, right before Christmas, I discovered a recipe for some Italian almond cookies by Nonna Fina. They turned out so great that they became a popular treat in our family. I adapted my ricciarelli recipe; you could try it out these Holidays!

You need:

225g almond flour

150g sugar

2 egg whites (room temperature)

*Vegan ricciarelli are possible, with 6 tbsp of water + 2 tbsp of psyllium or flaxseeds.

a dash of salt

the lemon zest from half a lemon

3 drops of almond extract (optional)

How to bake them?

Beat the egg whites with the salt. Add the almond extract if you decide to use it.

In a separate dish, mix the almond flour, sugar, and lemon zest.

Add the foam to the mix; stir easily. The dough will be slightly sticky.

Split the dough into two parts; shape them into two rolls. Cut the dough slices with a knife. Shape them into diamonds. Then, place them into a baking pan lined with baking parchment. You will get 13-14 ricciarelli from a roll.

Bake them for 15-20 minutes at 180°C. After 10 minutes, supervise them so you don’t burn them. ;-)

Enjoy them! ♥

Here’s such a fun and quick recipe for when you’re craving gluten-free cookies!

You’ll need—

5 tbsp of water

2 tbsp of psyllium seeds

120g oatmeal

a pinch of sea salt

4 tbsp of coconut sugar

2g baking powder

60g (melted) butter

+10 chocolate chips

for 20 cookies

Let the psyllium seeds soak for about 5-10 minutes (use hot water if possible).

Mix the ingredients in the specified order until you reach the chocolate chips.

Form the cookies.

Place them in a baking pan lined with baking parchment.

Add a chocolate chip per cookie for half of them.

Bake for 25 minutes at 170°C.

You can taste them after they cool a bit. They’re so buttery!

P.S. You can use coconut oil for the vegan version.

What to use for 7 waffles?

130g flour

3g baking powder

200ml milk

3g salt

30g (melted and cooled) butter

2 tbsp of pumpkin seed butter

How to make them?

Have your waffle-making device ready.

Mix all the ingredients. Transfer the batter to the waffle-making device by using a ladle. Be careful! The batter will be very elastic. You can place a ball of batter in the middle of the waffle mould – it will spread when heated.

These waffles are very filling. They can even be used as ’bread slices’ or eaten with vegetables and cheese. 

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130g flour

3g baking powder

150ml sparkling water

50g vegan sour cream

3g salt

30g (melted and cooled) butter or vegan butter

I wanted to try another version of the waffles because I was out of milk, so I used vegan sour cream and sparkling water; keep the remaining ingredients unchanged. Of course, you can use vegan butter instead of the butter.

I didn’t manage to wish ’Happy New Year!’ to you yesterday, but I am doing it now! Have sweetness in your life during the entire year! ♥

We all have many desserts in our homes during this time of the year. When they finish, if you have a waffle-making device – I received one from my Dad on my birthday – and you’re searching for a light dessert, here’s a great recipe. You won’t need too many ingredients—

(for 7 waffles)

130g flour

3g baking powder

200ml milk

5g vanilla sugar

2 tbsp of sugar

30g (melted and cooled) butter

+ 150g whipping cream

15g sugar

blueberries (or any other fruits preferred by you)

Mix all the ingredients.

Transfer parts of the batter to the waffle-making device by using a ladle.  

Mix the whipping cream and the sugar.

Serve the waffles with whipped cream and blueberries – you will be happy like a child! 

🧇 

For a lighter version of the waffles, here are the ingredients I came up with—

130g flour

3g baking powder

150ml sparkling water

50g vegan sour cream

5g vanilla sugar

30g (melted and cooled) butter or vegan butter

You can have your sweet waffles with a hazelnut spread and pear slices.

Finally, here’s my favourite milkshake. It’s so easy to make!

In a blender, mix

250ml milk

2 bananas

4g vanilla sugar

for 1 minute. Then, pour into glasses, add a large ice cube, and cool down!

It is enough for 2 people.

200ml milk

5 teaspoons of sugar

1/3 teaspoon of salep powder

a drop of rose water

+ dried rose petals

I knew from a very dear Albanian friend that you could drink salep powder with water and milk. She made them both for me in Gjirokastër two years ago but I’ve only tried the milk version since in AlUla. And I fell in love!

(Note 1: You can use plant-based milk. Note 2: Cornstarch has become very popular as a salep powder substitute. In this drink, however, I prefer the latter.)  

Mix the milk, the sugar, and the salep powder. Let it boil (it will thicken a bit).

Add some rose water to your mix.

Then, pour everything into a cup and sprinkle dried rose petals on top.

You’ll love it. It took me back to Saudi Arabia. Really.