Soya and Almond Cookies

Soya flour, an excellent source of iron, calcium and B-vitamins and naturally gluten-free, comes from either roasted or unroasted soybeans that have been ground into a fine powder. Not only will It give homebaked goods a protein boost, but it also adds a nutty and exceptional flavour. If you are interested in using soya flour, more information can be found here.

Soya and Almond Cookies

inspired by Gastromony

120 g Soya flour, sifted
110 g Almonds, ground
2 tsp Baking powder
1/4 tsp Salt
150 g Butter, softened
90 g Light brown sugar
2 Small eggs
Finely chopped almond for coating, optional

Rinse and drain soya beans. Spread soya beans in a single layer on a baking sheet and roast at 150C/300F until lightly golden and aromatic, about 45 minutes. Stir occasionally. Add the beans to a grain mill or a coffee blender. Blend until it reaches the fine consistency of flour. Sift and measure the bean powder.
Prepare two baking sheets with parchment paper. Preheat the oven to 165C/330F. Whisk together the ground almonds, sifted soya flour, baking powder and salt in a mixing bowl. Set aside.
Cream the butter and light brown sugar until light and well blended. Add in eggs, one at a time, and beat until combined. Stir in flour mixture until combined.
Shape cookie dough into 1-inch balls and coat with chopped almond if using. Place them on the prepared sheets. Bake 15-20 minutes. Remove and cool on racks. It makes approximately 40 cookies.

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