Then, I checked my Facebook page, Gluten Free in AZ, and Ta-Da! There was a recipe for cookies from a loyal follower. And what could be better? I had everything I needed at home, no shopping required. Sweet!
These cookies are just as I remember them to be when I was a kid. I remember buying the box of almond crescents when I was in my 20s and eating the entire thing. Yes, they were that good. So I couldn't wait to share these with my family. They were so good, everyone took some home and my husband ate every last one! I'll be making these very often, they are my new favorite. Thanks to Sue Bush for saving my Christmas!
Almond Crescent Cookies
1 c GF flour
1 c almond flour
3/4 c powdered sugar
1/2 tsp salt
1 c cold butter in cubes
2 tsp vanilla extract
1 tsp almond extract
1 c crushed raw almonds
1/2 sifted powdered sugar to coat cookies
1. Preheat oven to 300 degrees.
2. Put the first 7 ingredients into a food processor and pulse until blended. Be careful to wipe down the sides and watch the butter to make sure it mixes. It will be a crumbly mixture.
3. Add nuts and pulse just until mixed.
4. Shape into crescents using about a tablespoon of mixture for each.
5. Place on parchment paper pretty close together. They only spread a little bit.
6. Bake for 30 minutes, until bottoms are brown. Watch to make sure they don't burn.
7, Let cool slightly, then roll in powdered sugar while still warm so the sugar sticks.
Enjoy!
Tips: I used Bob's Redmill GF and Almond Flour. Also, make sure you grind the almonds pretty small so you don't have huge chunks of almond in the cookies. I'll be doubling this recipe next time since they went so fast.
Sue's recipe called for pecans instead of almonds and did not include the almond extract. But you know how I must tweak things to fit my palate. Feel free to switch out the nuts, just watch for different baking times depending on the type of nuts used.
I hope you all had a fabulous holiday season and are looking forward to a brand new year. I've decided to completely change the layout of our house with new furniture and carpeting, just to get a new start on the year. But, the kitchen will stay the same. I know where everything is and I love it! The kitchen is the heart of the home, right?
4 comments:
heh hahaah, I am not counting, but I think you've said three times I used walnuts... but, it's pecans! I love pecans in this recipe and chunks are OK for me too, as long as you can still shape the dough.
Oops, I changed it now. I'm allergic to walnuts and pecans, so I tend to lump them together, my mistake. And I like them ground up only because then it's more like the cookies I remember. Hope you're OK with the changes, I appreciate your input!
This is a fantastic recipe...
http://healthy-family.org/caryn/679/gluten-corn-soy-and-dairy-free-thumbprint-cookies
It was a big hit with my daughter's class and with family. Husband remarked that they taste a lot like the expensive imported shortbread his first wife used to buy at Christmas! Be sure to check out the links on the page to the Irish Celiacs' recipes. Intriguing!
Cinder, thanks for the link. The cookies look wonderful and I can't wait to try them. Thanks for following. Your site looks wonderful
Post a Comment