RCI-BR.005.0320.001
Gluten-free Almond Cookies
This is a special recipe made without gluten. Crispy rice is available from a food distributor or health food shop.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- brown sugar½ cuplightly packed
- 1 tsp
- 1 unit
- ½ cup
- crispy rice (crushed)2 cup
- 2 tbsp
Method
1
Preheat oven to 350°F (175°C).
2
Cream together butter and brown sugar in a mixing bowl until light and fluffy, about 2-3 minutes of beating.
3
Beat in the egg and almond extract until fully incorporated.
4
Combine rice flour and crushed crispy rice in a separate bowl, then fold into the wet mixture until just combined.
5
Fold in the chopped almonds gently until evenly distributed throughout the dough.
6
Drop rounded tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7
Bake for 10-12 minutes until the edges are lightly golden and the centers are set.
12 minutes
8
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.