Almond Delight (Gluten-Free!)

The other week we were invited to my first Thanksgiving, in about 5 years. I forgot how much I love that holiday - sitting around, eating til your filled to the gills, then retiring to the couch to pass out, or pretend to watch a sports game you really could care less about. This Thanksgiving was a bit different, as it was a potluck so we all brought something to share. I was on the dessert front, and made a pumpkin cake (didn't want to compete with any pumpkin pie makers) and a dessert for someone who was gluten-free. Hmm. Had to put my old natural gourmet chef hat on and decide what to make....

Here it is! A delectable cookie from an ancient ripped out magazine recipe that is super easy to make, doesn't require any funky flours (which most gluten-free recipes do require) and will not leave any leftovers. Make two batches if you want to share or have some for the next day!

 

Gluten-Free Almond Cookies

3 cups almonds

1/4-1/2 c apple juice (I used cherry to highlight the almond-y flavor)

squeeze of lemon juice

1tsp vanilla extract

1/2tsp cinnamon

1 cup rice syrup or barley malt syrup

pinch of salt

Preheat oven to 170/325. Grind the almonds in a blender to make almond meal. Pour into a bowl. Add enough apple juice to make a smooth paste. Combine the almond paste with remaining ingredients. Drop by tablespoons onto a well-oiled baking sheet and press each cookie lightly with a fork.

Bake in oven for about 10 minutes, watching them carefully, as they can easily burn. Remove from oven, cool on a cooling rack, and devour!

 

Comments

[Hiskia]

lekker!