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Gluten-free almond cookies recipe

114 ratings

If you've never baked gluten free before, these cookies are a great treat to help you get you started. The dough is easily mixed together, and guarantees a crisp, golden cookie. Why not freeze a batch too?! See method

Serves 14
10 mins to prepare and 25 mins to cook, 1 hr to cool
218 calories / serving
Freezable

Ingredients

125g (4½oz) unsalted butter, softened
125g (4½oz) caster sugar
2 medium eggs, beaten
¼tsp almond extract
250g (7oz) Doves Farm Gluten Free plain white flour
75g (2½oz) ground almonds
a handful of whole blanched almonds, to top
1tbsp icing sugar, for dusting

Each serving contains

Energy
910kj
218kcal 11%
Fat
12g 17%
Saturates
5g 25%
Sugars
11g 12%
Salt
0g 1%

of the reference intake
Carbohydrate 25.2g Protein 3.2g Fibre 0.8g

Method

Using an electric hand held whisk cream the butter and sugar together until pale and fluffy. Beat in the eggs until thoroughly incorporated, then add the almond extract and sift in the flour and ground almonds, mixing well until your mixture becomes a dough consistency.
Wrap in clingfilm and chill for 60 minutes. Pre-heat the oven to Gas Mark 3, 170°C, 150°C fan. Grease and line two baking trays with nonstick baking paper.
Remove the dough from the fridge and roll out to ½cm thickness on a well- floured surface. Use a 5-6cm diameter cookie cutter to cut out shapes. Being careful as you handle the raw cookies (the dough is very delicate), arrange them over two baking trays and place a blanched almond in the centre of each one, pressing in gently. Bake for 12-14 minutes until they are just starting to turn golden around the edges.
Remove from the oven and allow to cool on the trays for 10 minutes. Dust lightly with icing sugar before serving.

See more Gluten-free recipes