Today I present to you some delicious almond cookies, soft and tasty. These cookies are made with rice flour and almond flour, so they are naturally gluten-free. They also do not contain butter, making them suitable for those who cannot consume dairy. Almond cookies are great for breakfast, but also with tea and coffee.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile, and on my YouTube channel.
Discover other gluten-free cookie recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1 1/2 cups almond flour (gluten-free)
- 2 eggs
- 1/2 cups sugar
- 2 tsp baking powder
- 1/2 cups rice oil
- 4 drops almond flavor (gluten-free)
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Tray
Steps
In a bowl, crack the eggs, add the sugar, oil, and drops of almond flavor. Mix well with a whisk until a smooth and homogeneous cream is obtained.
Add the flours with the baking powder and mix. Form a dough ball, the consistency will be soft.
With your hands, take walnut-sized balls and shape them into cookies. The dough can also be rolled out between two sheets of parchment paper and cut with cookie cutters.
Transfer the cookies to a baking tray lined with parchment paper. Add an almond to each cookie.
Bake in a preheated static oven at 350°F for 20 minutes or until golden.
Remove from oven and let cool.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
They keep in a bag or closed jar for 10 days.
They keep in a bag or closed jar for 10 days.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
