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Almond Gingerbread Cookie Wreath_glutenfree Christmas
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5 from 2 votes

Almond Gingerbread Cookie Wreath

Adapted from Kwestia Smaku. You can try making these vegan by using about 1/8 cup coconut yoghurt instead of the egg yolks. If you use honey, your wreath cookies will be sweeter.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 20

Ingredients

  • 200 g almond meal plus extra if needed, just under 2 cups
  • 160 g gluten-free flour mix 1 cup
  • 1 tablespoon gingerbread spice mix
  • 1 teaspoon bicarb soda
  • 80 g coconut oil or butter
  • 100 g rice syrup or honey (if you use honey cookies will be sweeter)
  • 1/4 teaspoon vanilla bean powder or essence
  • 2 egg yolks or 1/8 cup Greek style or coconut yoghurt
  • a little water, if needed

To serve:

  • 2 teapoons unrefined milled sugar or milled natvia for dusting

Instructions

  • Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Line a baking sheet with baking paper.
  • Place the almond meal, sifted gluten-free flour, spice mix and bicarb soda in a large bowl. Mix well. In another bowl whisk egg yolks for 5 minutes until light and fluffy.
  • Place coconut oil, rice syrup and vanilla in a small saucepan and heat on low, stirring, until the fat is melted, do not overheat or boil.
  • Pour the mixture into the flours, add the egg yolks (or yoghurt) and mix well. Knead into a dough ball. If the mixture is too crumbly add a smidgen of water at a time, if it's too sticky, add a smidgen of almond meal.
  • Roll out the dough to about 8mm thick on a sheet of baking paper. Using a cookie cutter cut out stars and arrange on the baking paper in a single layer circle, but pressing the corners together gently. Re-roll scraps until all dough is finished and place additional stars spaced about 2 stars apart on top of the original circle, pressing down gently. Bake for 12-13 minutes or until the stars turn golden.
  • Cool on the cookie sheet placed on a wire rack. When ready to serve, gently lift one end of the wreath and wrap a piece of ribbon around the wreath into a bow. Dust the lot with icing sugar.
  • The cookie wreath will keep for up to 2 days so you can make it in advance. Do not hang as it will break because the cookies are quite delicate.
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