Cookies - Amaretti GF

By mariannefeldman

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Gluten-Free Cooking
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By Teri Gruss, MS, About.com Guide
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* gluten-free desserts and sweets
* gluten-free holiday and seasonal recipes

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Gluten-Free Amaretti Cookies
Photo- 2009 Teri Lee Gruss
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Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener.

This recipe is adapted from the recipe on the label of Solo brand almond paste- Mrs. K's Famous Almond Macaroons.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
Tips-
* Be sure to use gluten-free almond paste! Solo brand is widely available and is free of gluten.
* To make homemade superfine sugar- place sugar in a clean coffe bean grinder and pulse 3 times.

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Ingredients

2 * 2 8-ounce cans gluten-free almond paste (see tips)
2 * 2 extra-large egg whites
1/2 * 1/2 cup + 1/8 cup superfine sugar (see tips)
1/4 * 1/4 teaspoon almond extract (optional)
36 * 36 Marcona Spanish almonds (optional)

Details

Adapted from glutenfreecooking.about.com

Preparation

Step 1

Preparation:
Preheat oven to 325F / 163C

Line 2 large baking sheets with parchment paper or a silicone pad

1. Place almond paste in a food processor and pulse 3 times to break up the almond paste.
2. Add sugar and pulse until combined.
3. Add egg whites and extract (optional) and pulse until the mixture is combined.
4. Make 1-inch balls from the sticky cookie dough and place about 2-inchs apart on lined baking sheets.
5. Dip fingers in extra sugar and press the cookies into 2-inch rounds.
6. Place a Marcona almond in the middle of each cookie.
7. Bake in preheated oven for 18-20 minutes, until firm and just lightly browned. Turn off the oven and leave the cookies in the oven for another 5 minutes for a crunchy cookie. (Note- I turn off oven and leave cookies in for about 20 minutes for a real firm and crunchy cookie).
Yield- 36 2-inch cookies