I made these cookies for Christmas this year. The attraction was two-fold. firstly, I love almonds. Secondly, there isn’t a ton of sugar in these little gems so they aren’t really sweet. A full cup of butter makes up for the lack of sugar 🙂
1 cup unsalted butter, room temperature
1/4 cup icing sugar
1/4 tsp almond extract
pinch of salt
1 cup ground almonds/almond flour
1 3/4 cup gluten-free flour (I used 1 cup arrowroot startch, 3/4 cup sorghum)
1 tsp xanthum gum
Beat butter with sugar, almond extract and salt.
Stir in the almond flour and gluten-free flour and xanthum gum until well combined.
Cover and refrigerate for an hour. (Don’t make it the day before. The butter hardens and makes it impossible to work with. Just one hour!).
Take a tablespoon of dough at a time. You can make them into crescents by rolling it into a log and shaping it into a moon. Or you can just shape into a disc. It won’t spread out much so make it the shape that you want before baking.
Bakein a 325 oven until the bottoms and edges are browned, about 20 minutes. Check at 18 minutes and every two minutes thereafter. You can sprinkle with icing sugar or raw sugar while they are hot. Then cool and transfer to cooling rack.
These are delicate
