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This splendid wheat-free recipe is from Betty Teller's
Betty's Amuse-Bouche
2 c. almond flour
1/2 c. sugar + 1/4 c. sugar (for the "topping")
pinch of salt
Finely grated zest of 2 lemons
1 egg
1/4 tsp. cinnamon
24 whole blanched almonds (optional) for garnish
Put the almond flour, 1/2 c. sugar, salt, lemon zest, and egg into
a food processor. Pulse it until everything is mixed into a paste.
Scrape the dough into a bowl and refrigerate overnight or until
it's well chilled.
To bake: preheat the oven to 350º. Line a baking sheet with
parchment paper or a silicon liner. Mix the remaining 1/4 c. sugar
and the cinnamon in a small bowl.
Roll the dough into 24 or 25 balls about the size of a walnut
(roughly 8g each), flatten each ball into a disc after rolling,
dredge it in the cinnamon-and-sugar, and place it on the baking
sheet. (If you're using the whole almond garnish, press one into
the top of each disc, though I prefer it without the almond!)
Bake the cookies for 12–15 minutes until they are just slightly
starting to color. Don't over-bake them. They will harden a bit as
they cool...and you want them to be slightly chewy. Cool 'em on a
rack and enjoy.
Source: Betty Teller (from Betty's
Amuse-Bouche)
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