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Because cookie season. This ain't no Pingo's Shambolic Kitchen, though. My cookie recipes are time-tested and approved. These are cookies I invented for a friend who developed diabetes, and who for some reason is less affected by potato starch than grains. They are light, crisp, nutty, and not too sweet, a little like tender biscotti, excellent for dipping into tea or coffee. They are also, as a side effect, gluten-free. My husband, not normally a fan of nuts, considers these the best almond cookies he has ever had. Gluten-free Almond Cookies 4 ounces butter 3/8 cup sugar 1 large egg 1/4 teaspoon almond extract 1 cup dried powdered potato starch 1 cup ground blanched almonds pinch salt Preheat oven to 300 degrees fahrenheit (150 degrees Celsius, if I got that right). Sift together the potato starch, the almond meal, and the salt. In a medium bowl, cream the butter and sugar until well blended. Add the egg and almond extract to the butter mixture and beat until pale and fluffy. Stir the dry ingredients into the rest until blended. Roll the dough into balls between one inch and three centimeters in diameter and place well spaced onto prepared cookie sheets. Bake for 25 minutes or until the edges just turn golden brown. Cool on wire racks and store tightly covered.