Gluten-Free Almond Thumbprint Cookies
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.
Servings: 45 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: About | - |
| cal | 86 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 61 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| folate | 3% |
-
3/4 cup (175 mL) butter, softened
2/3 cup (150 mL) granulated sugar
2 eggs
1-1/4 cups (300 mL) ground almonds
1 cup (250 mL) rice flour
1/2 cup (125 mL) soy flour
1/2 cup (125 mL) tapioca flour
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 cup (125 mL) apricot 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 sa< 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 sa< 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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