Thin Spice Almond Cookies

Made these on Christmas Eve for Santa. Not sure if he is gluten free, but I think he liked them anyways.

WHOA! Santa, wine too? 

Thin Spice Almond Cookies

adapted from Martha Stewart Cookies

1 Cup (2 sticks) Butter, room temperature
1 Cup Brown Sugar
2 Large Eggs
3 Cups Gluten Free All Purpose Flour*
1 tsp Baking Soda
1/4 tsp Salt
3 tsp Cinnamon
2 tsp Ground Ginger
2 tsp Grated Fresh Ginger
1 tsp Ground Cloves
2 Cups Ground Almonds**
  • In a medium bowl cream the butter and brown sugar with a wooden spoon till well combined. Next, add the eggs.
  • Add all the dry ingredients to the butter mixture. Stir until everything is mixed. Cover dough and frig for about 1 hour. 
  • Preheat oven to 400 degrees. 
  • Roll dough as thinly as possible. Cut with cookie cutter. 
  • Top each cookie with ground almonds. Push almonds into the the cookie dough. 
  • Bake for about 10 minutes. Transfer to wire rack till cool.
  • Cookies will keep in a airtight container for one week.

*I used Namaste Perfect Flour Blend which has xanthan gum already added. If your flour blend does not have this, add 1/2 tsp xanthan gum. 

**Used the leftover almond meal from my almond milk


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