Gluten-free almond cookies – a recipe for crispy gluten-free almond cookies with orange zest. These Christmas cookies with almonds and orange are so delicious and inspired by my almond biscuits. Here I made a gluten-free version, where the wheat flour is replaced with rice flour, almond flour and potato starch. The dough is rolled into logs, chilled until completely cold and cut into thin slices, which are baked until golden and crisp. The dough is quick to make and the cookies are quick to bake, but the dough needs at least a couple of hours in the fridge, as it must be completely cold.
Only take one log out of the fridge at a time, and put the dough back if it gets too warm. The dough keeps for 1-2 weeks in the fridge or 2-3 months in the freezer, and the baked cookies keep for a month in a cookie tin.
I added grated orange zest to the dough, but you can also add chopped dark chocolate or chopped pistachios. Enjoy!
Gluten-free almond cookies
Ingredients
Instructions
Beat butter and sugar until soft. Beat in the egg. Mix almond flour, rice flour, potato starch and salt. Fold the flour mixture in with the chopped almonds and orange zest and stir into an even dough.
Divide the dough in two and roll into logs. Wrap them in cling film and chill for at least 2 hours, preferably until the next day.
Preheat the oven to 200°C (fan).
Cut the cold logs into thin slices, about 3-4 mm, and place them on baking trays lined with baking paper.
Bake for about 7 minutes. Keep an eye on them, they should be golden. Cool on a wire rack, then keep in cookie tins. Enjoy!
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