Gluten Free Coconut Cream Almond Cookies
Yields: 24-28 servings
| 3/4 | cup white rice flour |
| 1/4 | cup tapioca flour |
| 1/2 | cup almond meal |
| 2 1/2 | tbsp sweet coconut |
| 3/4 | tsp coconut extract |
| 1/2 | tsp vanilla extract |
| 3 1/2 | tbsp cold and cubed butter |
| 1 | tsp xanthan gum |
| 1/2 | tsp sea salt |
| 1/2 | tsp baking powder |
| 1 | large egg |
| 1 | egg white |
| 3 | TBSP heavy cream |
| 1/2 | cup white sugar |
| 1/2 | cup powdered sugar |
Combine all the flours and almond meal, and xanthan gum, salt, powdered sugar. Mix well then add the coconut.
In the same bowl — in the center, add the heavy cream, vanilla, coconut extract and eggs, mix these together then
you’ll want to add the cold butter (which should be cut into cubes). Mix the dough with clean hands, so that the butter melts with the body heat from your hands, lastly add granulated sugar.
Stick in the freezer (yep—freezer :) for 30 minutes, then knead in the powdered sugar.
Roll dough out on parchment paper and cut with a small cookie cutter (I used the top of a shot glass :D).
Bake in a preheated 375 degree oven for 8-10 minutes, until the edges of the cookies are golden.
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