Turns out my recipe for almondy cookies easily adapts to a gluten-free version. I made a half-batch last week just to test it out. Everyone loved them, including visiting gluten-eaters. They are not too sweet and have a nice shortbready-type texture.
GLUTEN-FREE ALMONDY CUT-OUT COOKIES (adapted from this cooks.com recipe)
Makes about 4 dozen cookies, depending on the size of your cutters, but you can easily halve it if you don’t want that many.
2 sticks butter (I’ll have to try subbing coconut oil another time….)
1/2 cup white sugar
1/4 cup brown sugar
1/4 tsp. almond extract
1 1/2 cups almond meal
3 cups gluten-free flour blend (homemade or purchased)
pinch of salt
Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.
Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.
Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range, but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don’t want to overcook them.
Bake for 8-10 minutes or more. They should be very lightly browned. I should’ve cooked ours a little longer, but I got impatient.
I’m tempted to up the almond meal further and lower the flour portion. Maybe next time. Also hoping to try out a GF molasses cookie recipe. Stay tuned. For other eating and cooking adventures (including gluten-free) click here.