Quinoa flour Christmas cookies by Chloé


You will need

300 g of Quinola quinoa flour

38 g of almond powder

38 g of hazelnuts powder

170 g of salted butter

150 g of brown sugar

1 egg

Half a bag of yeast

2 tsp of orange blossom

1 tsp of vanilla extract

2 tsp of cinnamon

2 tsp of ginger

1 tsp of 4 spices mix


250 g of icing sugar

2 egg whites

Preparation of biscuits

Begin by beating slightly the soft butter (but do not melt it) with a mixer.

Then add the vanilla, the cinnamon, the ginger, the orange blossom and the 4 spices mix.

Add 1 egg, the sugar, the almond and hazelnuts powder. End with the flour and the yeast, incorporate it progressively

Make a ball with the dough

Leave the dough in the refrigerator for at least 45 minutes

Spread the dough in the roller over a well-floured work plan

Cut it with a Christmas-cookie cutter

Beat boorishly the egg yolk and apply to the brush on biscuits.

Finally bake at 180 ° – 15 minutes, according to the thickness of the biscuit.

Wait until golden

Preparation of the glazing

Put your 2 egg whites in a salad bowl, then begin to beat them the electric mixer by pouring the icing sugar little by little. Egg whites do not especially have to be beaten until stiff.

My trick is to put less sugar (let the mixture rest 20 min in the refrigerator. It will harden slightly, what will allow to spread it more easily)

You can either spread the whole surface of biscuits or put the mixture in a piping bag and draw funny forms on biscuits …

Find the recipe on Chloé Fashion Lifestyle’s blog here !