Gluten-Free Almond Thumbprint Cookies
156 people added this to their Recipe Box
This recipe makes 45 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: About | - |
| cal | 86 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 0 |
| chol | 18 mg |
| sodium | 61 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 3 |
| folate | 3 |
You can fill the thumbprint in these cookies with other jams, too. Or before baking, press an unblanched almond into the cookie instead of making an indentation.
Ingredients
- 3/4 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1-1/4 cups ground almonds
- 1 cup rice flour
- 1/2 cup soy flour
- 1/2 cup tapioca flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup apricot jam or peach jam
Preparation
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy. Separate 1 of the eggs; drop white into small shallow bowl and set aside. Add yolk and remaining egg to butter mixture; beat well.
In separate bowl, whisk together 1/3 cup (75 mL) of the almonds, the rice flour, soy flour, tapioca flour, cinnamon and salt ; add to butter mixture in 2 additions and stir just until blended.
Lightly beat reserved egg white with 1 tbsp (15 mL) water. Place remaining almonds in shallow dish. Roll dough by scant 1 tbsp (15 mL) into balls. Dip each into egg white mixture; roll in almonds to coat. Place, 2 inches (5 cm) apart, on prepared pans. Using end of wooden spoon, make indent in centre of each.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden, about 15 minutes. Press indent again. Transfer to wire rack; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 days or freeze for up to 3 weeks.)
Evenly spoon jam into indent of each cookie.
In large bowl, beat butter with sugar until fluffy. Separate 1 of the eggs; drop white into small shallow bowl and set aside. Add yolk and remaining egg to butter mixture; beat well.
In separate bowl, whisk together 1/3 cup (75 mL) of the almonds, the rice flour, soy flour, tapioca flour, cinnamon and salt ; add to butter mixture in 2 additions and stir just until blended.
Lightly beat reserved egg white with 1 tbsp (15 mL) water. Place remaining almonds in shallow dish. Roll dough by scant 1 tbsp (15 mL) into balls. Dip each into egg white mixture; roll in almonds to coat. Place, 2 inches (5 cm) apart, on prepared pans. Using end of wooden spoon, make indent in centre of each.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden, about 15 minutes. Press indent again. Transfer to wire rack; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 days or freeze for up to 3 weeks.)
Evenly spoon jam into indent of each cookie.
Source : Canadian Living Holiday Best: 2005
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