We say “Pish!” to join the frenzy of the malls this Christmas and instead share our favourite, indulgent biscuit and truffle recipes so you can make gorgeous gifts your friends and family will love.
The Christmas countdown is one and we reckon now’s the perfect time to plan your Chrissie gifts, and these fab and fun recipes mean you can spread the love even further. They’re a perfect “Thank you!” for school teachers and colleagues, and guaranteed that whoever you live at home with, there will be someone on hand to lick the bowl.
They would also make a fun advent calendar, guaranteed to surprise!
For the ultimate wrapping, we suggest red ribbon, red and white string, and even pop them in mason jars. Easy and guaranteed to be memorable.
1. Nice Candy Cane Christmas Cookies
- 1 1/4 cups oat flour
- 1/4 tsp salt
- 1/2 tsp bi-carb soda
- 1/2 cup coconut sugar
- 1/4 cup candy cane pieces
- 1/4 cup dark chocolate chips
- 1 1/4 tsp vanilla extract
- 2 tbsp vegetable oil or melted coconut oil
- 1/4 cup Unsweetened Almond Breeze
- Preheat oven to 190 degrees Celsius and line a tray with baking paper
- Combine dry ingredients in a medium size bowl. Add in chocolate chips and mix
- Add wet ingredients to dry and combine until a sticky dough is formed
- Scoop 1 tablespoon of mixture out at a time and roll into small balls. Place on the baking tray and flatten slightly with a fork. Repeat until you have used all dough
- Bake batches for 7 minutes (they will look a little undercooked, but will harden up as they cool). While cooling, add candy cane pieces to the soft dough and allow to cool for 10 minutes before transferring to a cooling rack
- 2 3/4 cups plain flour
- 1 3/4 cups caster sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/3 cup canola oil
- 3 egg whites
- 115ml Original Almond Breeze
- 4 large candy canes, broken into pieces
- 1/2 cup white chocolate chips
- 1/4 cup icing sugar
- Additional candy canes to decorate
- Preheat oven to 180 degrees Celsius and line a tray with baking paper
- Mix all ingredients (except chocolate and candy canes) until well combined
- Add in white chocolate chips and half of the candy cane pieces. Mix until just combined
- Take 2 tablespoons of dough and drop onto prepared tray. Repeat with remainder of mix
- Bake in preheated oven for 14 minutes
- Allow to cool for 10 minutes until transferring onto a cooling rack
- Once cool, mix icing sugar with water and use to ice cookies
- Decorate with remaining candy cane pieces
3. We Love Christmas Dough Much Cookies
• 1 ripe banana, mashed
• ¾ cup Almond Breeze Unsweetened
• ¼ cup almond butter
• ½ cup maple syrup
• 1 tsp ground cinnamon
• 1 ½ cups rolled oats
• 1 tsp vanilla extract
1. Preheat oven to 180°C. Grease and line two baking trays with baking paper
2. Whisk butter and sugar together until pale and creamy
3. Add Almond Breeze and vanilla extract to the mixture, then fold in flour until a dough forms
4. Press dough into a ball and cover with cling wrap. Refrigerate for 30 minutes
5. Once set, divide the dough into two even portions and roll out each portion onto a sheet of non-stick baking paper
6. Using an 8cm cookie cutter, cut 20 cookies from the dough and place each one onto the baking tray
7. Bake cookies for 15 minutes, then set out to cool
8. Bring around a cup of water to a simmer in a small saucepan. Break chocolate and place into a heatproof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl
10. Spread melted chocolate onto each cookie and add a marshmallow on top
11. Refrigerate for 10 minutes until chocolate has set
12. Once set, use icing pens to decorate
13. Refrigerate for 15 minutes, until set and enjoy!
4. Dark Chocolate Almond Milk Truffles
- 1 1/2 bars of your favourite dark chocolate (approx. 5.25 oz)
- 1/3 cup Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original)
- 1 teaspoon vanilla
- Pinch of sea salt
- Almond butter; for filling (optional)
- In a double-boiler, melt the chocolate until smooth. Stir in the Almond Breeze, vanilla, and sea salt, and whisk well until smooth. Remove from heat and add the butter or coconut oil. Stir to combine.
- Spoon the mixture into a silicon chocolate mold. You can add a little almond butter as a filling here if you’d like. Place in the fridge to harden, about 1 hour.
- Gently remove from the mold and sprinkle with shredded coconut, cocoa powder, or edible glitter.
- Store in the fridge.
Notes: No chocolate mold? No worries! Place in the fridge to slightly harden (about 30 minutes) and use a melon ball scoop and your hands to roll into balls.
From our love of Almond Breeze almond milk to yours…
Discover more almondlicious recipes by clicking here!