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Chewy Almond Cookies {GFCF} {Day 6} 12 Days of Holiday Cookies

Posted on December 10, 2011 by Glutenfreeda

I have to tell you, I’ve been looking for this cookie recipe for years. Years. I tasted their amazing deliciousity for the first time at a dinner party when I was still in high school — they were amazing, and I asked for the recipe and was graciously rewarded — and then I lost it in one of the 3 moves since then. Oops.

My second chance was unexpectedly at a bakery in the Trastevere neighborhood of Rome, Italy. We stopped in at a bakery after visiting Santa Cecilia and asked the owner/baker if they had anything gluten free (Rome is extremely Celiac friendly!), she smiled and said that they only had one kind — these. I was in heaven. I bought a dozen of the silver-dollar sized treats right then and there and savored them over the course of a week. Unfortunately, though it was only a few blocks from my apartment, I was never able to navigate my way back through the curving, labyrinthine Roman streets. I searched and searched and searched and found dozens of almond cookie recipes — but none of them resembled the crunchy-on-the-outside chewy-soft-on-the-inside cookies that I know and love. Until now. Don’t ask me how or where, but I found this recipe by sheer, serendipitous, delicious accident… and now, I’m sharing it with you! Enjoy!

Gluten Free Italian-style Chewy Almond Cookies
Yields 18 cookies
8 oz almond paste (1 can)
1/2 cup sugar
1 egg white
1/2 tsp pure vanilla extract
10 Maraschino cherries, halved
1/4 cup sliced almonds

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

In large bowl, break almond paste into chunks using a spoon. Using an electric mixer, beat in sugar until the texture is sandy. Add the egg white and beat until the mixture is smooth.

Drop the tablespoons of batter onto the prepared baking sheets, leaving 1-inch between each cookie. Press a small indent into the top of each cookie, flattening the round a little bit. Place a cherry half into each indent and press sliced almonds onto the outside of each cookie.

Bake cookies for 20-25 minutes or until golden brown. Allow the cookies to cool completely on the baking sheets. Once cool, peel away from parchment paper, serve and enjoy! Store in an airtight container for up to 2 weeks.

Photo by janice^chan



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