Almond Iced Shortbread Balls Gluten Free Food

SCOTTISH SHORTBREAD, GLUTEN-FREE

Scottish Shortbread, Gluten-Free image

This is a variation of the traditional shortbread recipe to make it gluten-free.

Provided by Russ Hules

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 42m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ cups almond flour
1 cup brown rice flour
½ cup sorghum flour
½ cup white sugar
2 teaspoons ground cinnamon
¾ teaspoon ground allspice
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon sea salt
1 cup unsalted butter, softened

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 30.1 g, Cholesterol 48.8 mg, Fat 28.1 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 12.5 g, Sodium 90.7 mg, Sugar 10.8 g

ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)

Almond Iced Shortbread Balls (Gluten Free) image

These melt in your mouth shortbread cookies are a family favorite at Christmas time. They are very delicate, so I usually make them in a one or two bite size. This recipe works best with a blend of gluten-free flours, rather than a single flour. The recipe was tested with recipe #208061.

Provided by Queen Bead

Categories Dessert

Time 2h

Yield 80 cookies

Number Of Ingredients 8

Ingredients

1 lb salted butter
4 tablespoons white sugar
2 eggs
4 1/2-5 cups gluten-free flour (Gluten-Free Flour Blend)
4 cups icing sugar, sifted (gluten free)
4 teaspoons almond extract
4 tablespoons water (or more)
food coloring (optional)

Steps:

Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
Add eggs and mix in thoroughly.
Gradually work in the remaining flour, until dough will roll into balls without being sticky.
Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
Bake at 350 F for 15 minutes.
Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
Combine icing ingredients and stir until smooth.
The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
Let the icing dry before placing in shallow storage containers, in a single layer.

Nutrition Facts : Calories 68.9, Fat 4.7, SaturatedFat 3, Cholesterol 17.5, Sodium 34.5, Carbohydrate 6.7, Sugar 6.5, Protein 0.2

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