I’ve always loved almond cookies growing up. And while I do enjoy the store-bought, packaged cookies, nothing beats homemade.
I’m making some right now. Tonight I’m having a dinner party for Chinese New Year, and this will be our dessert.
I sort of made up the recipe, loosely based off another basic cookie recipe, in order to make it gluten free. I don’t need to eat gluten free, but some of my dinner guests do. I always think gluten free cooking is fun because it’s a challenge. Anything with a challenge has a bit of fun and adventure attached. If you use soymilk or soy-creamer instead of the half-and-half, it would also make a nice vegan cookie recipe.
Gluten-Free Almond Cookies
- 1 cup vegetable shortening
- 1 cup white sugar
- 1/3 cup brown sugar, loosely packed
- 1/4 teaspoon salt
- 3/4 cup roughly chopped almonds
- 2 Tablespoons half-and-half
- 1 teaspoon almond extract
- 1/3 cup cold water
- 3 cups almond meal flour
- 1-1/2 cups brown rice flour
Mix the sugars, salt, and shortening really well.
Mix in the almonds, half-and-half, extract, and water.
Mix in the almond meal flour.
Mix in the rice flour.
The dough should be pretty sticky, to the point you no longer want to use a mixing spoon and you just knead it with your hands.
Roll into small balls, place on cookie sheet and flatten slightly. Top with sliced almonds
Bake 350 for about 15-16 minutes.