1/2 Photos of Crunchy, Chewy Flax & Almond Macaroons (Egg-Free)
My Oma & I combined her Nusskuchen recipe and my DD's egg-free diet to create this lovely, dense macaroon/biscotti-type dough. The original German "nutcake" recipe calls for no less than 7 eggs, which we substituted here w/7x 1 Tbsp flax : 3 Tbsp water. Our hesitation was replaced by an eagerness to "mach es noch ein mal!", which I've done tonight, this time taking the time to convert the European measurements. Enjoy!
My Private Note
Units: US | Metric
- 1Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
- 2Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
- 3Gradually add the flax mixture and all the rest of the ingredients. Mix well.
- 4If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
- 5If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
- 6NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
- 7PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.
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Nutritional Facts for Crunchy, Chewy Flax & Almond Macaroons (Egg-Free)
Serving Size: 1 (72 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 211.4
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 38.1 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 2.8 g
- Sugars 20.7 g
- Protein 4.6 g