recipe | Gluten-Free Almond Cookies
My friend Joy is going on a bike trip, leaving on Saturday (May 22) and will be gone for about two months. moonwitche and queens_net and I are hanging out with her on Friday afternoon and I said I'd make some treats. She's not supposed to eat Gluten so I scoured the city for Gluten-free baking ingredients. I found some but others I could not, if you follow me on Twitter you may have seen that I was outraged that I could not find what I was looking for and decided to make my own. The recipe that I give you today is a combination of two, the original recipe called for 2-8oz cans of Gluten-free almond paste, which I could not find, so I made my own (almond paste is also known as marzipan). They are quite good and great for travel.
Gluten-Free Almond Cookies
Ingredients:
3 cups ground, blanched almonds
1 1/2 cups icing sugar
1/4 teaspoons Almond Extract
3 egg white
24-36 whole almonds
Method:
Preheat oven to 325°F. Mix all the ingredients together in a food processor or mixer. Make 1" balls from the sticky dough and place on a greased/lined cookie sheet about 2" apart. Dip fingers in extra icing sugar and press the cookies into 2" rounds. Place a whole almond in the centre of each cookie. Bake for 18-20 minutes. Cool on wire rack. The cookies will become very firm and crunchy after they cool completely.
Gluten-Free Almond Cookies
Ingredients:
3 cups ground, blanched almonds
1 1/2 cups icing sugar
1/4 teaspoons Almond Extract
3 egg white
24-36 whole almonds
Method:
Preheat oven to 325°F. Mix all the ingredients together in a food processor or mixer. Make 1" balls from the sticky dough and place on a greased/lined cookie sheet about 2" apart. Dip fingers in extra icing sugar and press the cookies into 2" rounds. Place a whole almond in the centre of each cookie. Bake for 18-20 minutes. Cool on wire rack. The cookies will become very firm and crunchy after they cool completely.