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Gluten-Free Almond Cookies

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Warm, tender, and lightly crisp, these Gluten-Free Almond Cookies are a delightful gluten-free treat, perfect for afternoon tea or holiday gatherings.

Ingredients

Scale
  • 3 cups super-fine blanched almond flour
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Optional: 1/3 cup certified gluten-free sprinkles
  • Optional for finishing: 1/2 cup granulated sugar for rolling

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the almond flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. Mix wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the egg, vanilla extract, and almond extract, and whisk until smooth.
  3. Bring dough together: Add the dry ingredients to the wet ingredients and mix until combined. If using sprinkles, fold them in gently.
  4. Chill the dough: Cover the dough and chill it in the refrigerator for at least 120 minutes.
  5. Prepare to bake: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Shape the cookies: Roll the dough into 1-inch balls and coat in the granulated sugar, then flatten slightly.
  7. Bake: Bake for 13 to 15 minutes until the tops look crackly and edges are set. Rotate sheets halfway through baking.
  8. Cool and finish: Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies are forgiving and can be adapted with various add-ins. Store in an airtight container for up to 4 days.

Nutrition

Keywords: gluten-free, almond cookies, baking, dessert, sweets

Find it online: https://saveurmagique.com/gluten-free-almond-cookies/