Sunday, October 23, 2016

Almond Cookies- Oh why oh why isn't almond paste GF?



I wanted to follow this recipe from King Arthur's catalog for cookies for Almond Cloud Cookies.

One problem though, I couldn't find almond paste without gluten locally, all the ones I could find have glucose syrup from wheat.

So, being undeterred, I proceeded to change the recipe and created a crisp little tasty cookie to satisfy my desire for a tender almond cookie that I could dip in dark chocolate

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

Now the use of just egg whites in King Arthur's recipe creates that lovely cloud texture for their cookies but since I didn't have the almond paste, I needed a bit more binder for the cookies I was making.

I decided to use the entire eggs, knowing I was drastically changing the texture but fine with it.

And they are a wonderful alternative to the clouds.

Almond Cookies
2 cup of almond flour
1 cup sugar
3 eggs
1/4 tsp almond extract
1 drop lemon oil (optional)


In a large bowl, blend almond flour and sugar.
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.
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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