I keep hearing about Kolaches, a puffy desert treat that has roots in Central Europe. The photos I seen reminded me of Thumbprint Cookies, but with a doughy/chewy consistency. Typically filled with Jams or Jellies, Kolaches morphed into street fare, made into pockets with meats, eggs and cheese. My searching led to multiple recipes that contained yeast and all-purpose flour, obviously ingredients that are off limits for us. I decided to create my Kolache recipe from photographs. Since I’ve never eaten a Kolache I will need to rely on those of you who have. Let me know if this recipe needs work, or is spot on.
1 Cup Blanched Almond Flour
1/4 Cup Tapioca or Arrowroot Flour
1/4 Cup Organic Psyllium Husk
1 Tablespoon Coconut Flour
1 Tablespoon Raw Honey
1/4 teaspoon Ground Ginger
2 teaspoons Lemon Zest
2 1/4 teaspoons Baking Powder
3 Egg Whites
1/2 Cup Boiling Water
Jam or Jelly of choice
OPTIONAL: 1 beaten egg to use as an egg wash
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
In a medium sized bowl combine the almond flour, tapioca/arrowroot flour, psyllium, coconut flour, baking powder and ginger.
Using an electric hand mixer add the egg whites and lemon zest to the dry ingredients and blend to combine.
Add the boiling water slowly to the egg white and dry ingredient mixture until a dough is formed.
Scoop out approximately 3 Tablespoons of dough and place on the cookie sheet.
Press down in the center as if you were making a thumbprint cookie.
OPTIONAL STEP: Brush the dough gently with the egg wash for a glossy sheen
Fill the indentation with your favorite Jam.
Bake for 30 minutes, or until lightly browned.
Remove from the oven and cool on the cookie sheet.