Gluten-free Cookie-Press Almond Cookies
Ingredients:
16 whole blanched almonds or 8 maraschino cherries cut in half or sprinkles
1 cup almond meal (NOTE 2) (NOTE 3)
3/4 cup sweet rice flour (I used Mochiko, Blue Star Brand)
1/2 cup arrowroot flour (also called arrowroot powder)
1/4 cup brown rice flour (nice to use whole grain)
2 Tablespoons tapioca flour
2/3 cup white sugar
1/2 cup water
6 Tablespoons Willowrun margarine
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees.
Warm the margarine to soften it - but not to the point of being liquid.
Prepare cookie sheet with a light no-stick oil spray.
Mix all dry ingredients except for the whole almonds or cherries.
Add butter/margarine and work it into the dough.
Add the almond and vanilla extracts and mix.
Add the water gradually, to the correct consistency for the cookie-press
Stuff dough into cookie press and press out the cookies onto the cookie sheet
Press one whole blanched almond or half a marashino cherry or sprinkles into the center of the top of each cookie.
Bake at exactly 350 degrees (at sea level) for 10 to 12 minutes.
Turn sheet once half way through if your oven requires it.
Take out, let cool, remove & either eat or set on paper towel to cool more & eat later.
Serving Information:
how many cookies
Notes:
NOTE 1: To make a similar recipe for a cookie-cutter or hand rolled cookies, click here.
NOTE 2: If you cannot buy almond meal, buy blanched slivered almonds and pulverize them in a blender (no more than 1/4 cup at a time).
NOTE 3: Trader Joe's carried almond meal, although it isn't blanched (meaning, it contains the brown outer skin of the almond nut). It is a great shortcut although I like the taste better when the almond meal is from blanched almonds
NOTE 4: These cookies are suitable for cookie-press cookies.
If, instead of making cookie-press cookies, you'd rather make hand-rolled or cookie-cutter cookies, you'll need to modify the recipe - see recipe here.
Ingredients:
16 whole blanched almonds or 8 maraschino cherries cut in half or sprinkles
1 cup almond meal (NOTE 2) (NOTE 3)
3/4 cup sweet rice flour (I used Mochiko, Blue Star Brand)
1/2 cup arrowroot flour (also called arrowroot powder)
1/4 cup brown rice flour (nice to use whole grain)
2 Tablespoons tapioca flour
2/3 cup white sugar
1/2 cup water
6 Tablespoons Willowrun margarine
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees.
Warm the margarine to soften it - but not to the point of being liquid.
Prepare cookie sheet with a light no-stick oil spray.
Mix all dry ingredients except for the whole almonds or cherries.
Add butter/margarine and work it into the dough.
Add the almond and vanilla extracts and mix.
Add the water gradually, to the correct consistency for the cookie-press
Stuff dough into cookie press and press out the cookies onto the cookie sheet
Press one whole blanched almond or half a marashino cherry or sprinkles into the center of the top of each cookie.
Bake at exactly 350 degrees (at sea level) for 10 to 12 minutes.
Turn sheet once half way through if your oven requires it.
Take out, let cool, remove & either eat or set on paper towel to cool more & eat later.
Serving Information:
how many cookies
Notes:
NOTE 1: To make a similar recipe for a cookie-cutter or hand rolled cookies, click here.
NOTE 2: If you cannot buy almond meal, buy blanched slivered almonds and pulverize them in a blender (no more than 1/4 cup at a time).
NOTE 3: Trader Joe's carried almond meal, although it isn't blanched (meaning, it contains the brown outer skin of the almond nut). It is a great shortcut although I like the taste better when the almond meal is from blanched almonds
NOTE 4: These cookies are suitable for cookie-press cookies.
If, instead of making cookie-press cookies, you'd rather make hand-rolled or cookie-cutter cookies, you'll need to modify the recipe - see recipe here.