Almond Cookies Gluten Free Food

ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!

Steps:

• Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
• Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
• Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
• Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).

ALMOND COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350.
• Mix butter, eggs, vanilla extract, almond extract, and honey in a bowl. Whisk until well blended.
• Add almond flour and coconut flour and mix with spoon until well blended and creamy. Texture will be much like peanut butter cookie dough. Add any optional ingredients (nuts, dried fruit, etc) and mix until well distributed.
• Place balls of dough on greased cookie sheet. Bake for 5 minutes, then remove and press with a fork to flatten cookies and make criss cross pattern. Return to even and bake another 10-15 minutes or until golden brown.

ALMOND BUTTER COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 320 F (160 C).
• Cream molten butter and almond butter.
• Stir in egg and sugar, add vanilla.
• Combine flour, salt and baking powder and mix into wet ingredients.
• Knead until well combined and smooth.
• Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.

ITALIAN ALMOND COOKIES (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
• In a medium mixing bowl, stir together the almond flour, granulated sugar and salt. Set aside.
• In a large mixing bowl, beat the egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in the almond extract and then stir in the flour mixture. It'll be a thick dough.
• Your cookies may spread more or less than the ones pictured, depending on whether or not your almond flour is very fine or not. I suggest doing a test cookie. If it bakes up nicely, then bake the rest. If it's too flat for you, you may want to add up to about 1/3 cup (33 grams) more almond flour. I did this once and the cookies were still sweet enough and worked perfectly.
• Roll into balls, about 1 1/2 tablespoons in size, and roll in the powdered sugar. Place the cookies 2" apart on the prepared baking sheet.
• Bake for 15-17 minutes or until the tops have crackled and the bottoms of the cookies have lightly browned. Let cool completely on the baking sheet. Store in an airtight container for up to a week.

GLUTEN FREE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
• In a large bowl, add egg and sugar; whisk for 20 seconds.
• Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.
• In a small bowl, combine sugar and cinnamon for coating.
• Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides "crack" a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
• Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

GLUTEN-FREE ALMOND COOKIES

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.