Friday, July 29, 2011

Gluten Free Almond Cookies

Nowadays everyone has a Gluten-Free friend.  I have a few who can no longer touch flour.  They either have Celiac Disease or break out into hives if they have a piece of toast.  I on the other hand love bread, muffins and pasta.  So, instead of letting them eat cardboard-boxed-high-priced treats I make a big batch of these babies.  Non GF’s will like these too, TDH requests them monthly.

Gluten Free Almond Cookies

- Preheat oven to 350* F
- Line 2 cookie sheets with parchment paper

1 c almond flour (freshly ground or good ol’ Trader Joe’s version)
¾ c sugar
1 egg
1 tsp GF vanilla extract
½ tsp GF almond extract
¾ c chopped (super tiny) dried apricots, plums, dates or figs
2 tbs butter, melted
-       Combine all ingredients and mix well
-       Drop by ½ teaspoonful onto prepared pan
-       Bake 8-9 minutes, do not let brown!
-       Store in an air-tight container

- If making for a gluten free friend/family member, make sure to wash all pans, bowls and utensils in hot soapy water before using. 
- Recipe can be doubled or tripled.
- Don’t be stingy, share with your GF friends. 
- They freeze well in a glass container.
- TDH’s favorite is with apricots, mine currently is figs. 
- Makes 2 dozen.

Adapted from Ann Sokolowski’s recipe on



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