Gluten-free Almond Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 45 |
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This recipe is from The Canadian Living Test Kitchen. You can fill the thumbprint in these cookies with any jam you like. Or before baking, press an unblanched almond into the cookie instead of making an indentation. Ingredients:
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 |
Directions:
1. Line rimless baking sheets with parchment paper or grease and set aside.
2. In a large bowl, beat butter with sugar until fluffy.
3. Separate 1 of the eggs and drop the white into a small shallow bowl and set aside.
4. Add yolk and remaining egg to butter mixture and beat well.
5. In a separate bowl, whisk together 1/3 cup (75 mL) of the almonds, the rice flour, soy flour, tapioca flour, cinnamon and salt and add to butter mixture in 2 additions and stir just until blended.
6. Lightly beat reserved egg white with 1 tbsp (15 mL) water.
7. Place remaining almonds in shallow dish.
8. Roll dough by scant 1 tbsp (15 mL) into balls.
9. Dip each into egg white mixture and roll in almonds to coat.
10. Place, 2 inches (5 cm) apart, on prepared sheets.
11. Using the end of a wooden spoon, make an indent in the centre of each.
12. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden in about 15 minutes. Press indent again. Transfer to wire rack; let cool.
13. Make-ahead: Layer between waxed paper in airtight container and store for up to 2 days or freeze for up to 3 weeks.)
14. Evenly spoon jam into indent of each cookie.
15. Source: Canadian Living Holiday Best: 2005
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