I wanted to follow this recipe from King Arthur's catalog for cookies.
One problem though, I couldn't find almond paste without gluten. Has anyone found a gluten-free one?
So, being undeterred, I proceeded to change the recipe and created a crisp little tasty.
Original Recipe
10 ounces of almond paste
1 cup of sugar
2 large egg whites
1/4 tsp almond extract
1/8 tsp lemon oil
New Recipe
Almond Cookies 1 cup of Bob's Red Mill almond flour (this one has the skins removed for a golden powder)
2/3 cup sugar
3 eggs
1/4 tsp almond extract
1 drop lemon oil (optional)
In a food processor, blend almond flour and sugar for 2-3 minutes. Add whole eggs one at a time, then add extracts and optional lemon oil.
Place dough in a piping bag and pipe circles onto parchment paper. This is a picture from http://www.joyofbaking.com/AmarettiCookies.html to show how it looks.
Once you have all the dough piped out, place in a 325 degree oven.
Bake 10 minutes then rotate the pans for even browning and bake an additional 10 minutes.
Let cool on parchment and enjoy.
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I wanted to follow this recipe from King Arthur's catalog for cookies.
One problem though, I couldn't find almond paste without gluten. Has anyone found a gluten-free one?
So, being undeterred, I proceeded to change the recipe and created a crisp little tasty.
Original Recipe
10 ounces of almond paste
1 cup of sugar
2 large egg whites
1/4 tsp almond extract
1/8 tsp lemon oil
New Recipe
Almond Cookies
1 cup of Bob's Red Mill almond flour (this one has the skins removed for a golden powder)
2/3 cup sugar
3 eggs
1/4 tsp almond extract
1 drop lemon oil (optional)
In a food processor, blend almond flour and sugar for 2-3 minutes. Add whole eggs one at a time, then add extracts and optional lemon oil.
Place dough in a piping bag and pipe circles onto parchment paper. This is a picture from http://www.joyofbaking.com/AmarettiCookies.html to show how it looks.
Once you have all the dough piped out, place in a 325 degree oven.
Bake 10 minutes then rotate the pans for even browning and bake an additional 10 minutes.
Let cool on parchment and enjoy.