Ingredients
Check off ingredients as you go
Makes about 20 cookies
- 90 g (¾ cup) powdered sugar (icing sugar)
- 150 ml (⅔ cup) neutral oil
- 100 g (1 cup) chickpea flour
- 250 g (2 cups) all-purpose flour (plain flour)
- 1 tsp baking powder (optional)
- 1/2 tsp ground cinnamon
Making the montecaos
Preheat the oven to 160°C (325°F), fan/convection.
In a bowl, mix the oil and sugar, then add the chickpea flour, all-purpose flour and baking powder. Work it in with a silicone spatula or a wooden spoon. The dough should not stick to your fingers.
Shape into small balls and flatten them slightly. Arrange on a baking sheet lined with parchment paper and bake for 15 minutes in the middle of the oven. They should be lightly cracked on top.
Tips and planning
- These cookies freeze very well. You can press a whole almond on top of each one to decorate just before baking.