Gluten Free Cookie Recipe

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Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach.
The following gluten-free travel snack (in this case a cookie) is easy.

Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener.
This is what you will need:
  • 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below)
  • 2 extra-large egg whites
  • 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips)
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon vanilla extract

This is what you will do:

Preheat oven to 325°F / 163°C

Line 2 large baking sheets with parchment paper or a silicone pad.

Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined.

Add egg whites and extract and pulse until the mixture is combined.
Make 1-inch balls from the sticky cookie dough and place about 2-inchs apart on lined baking sheets.

Dip fingers in extra sugar and press the cookies into 2-inch rounds.
Bake in a preheated oven for 18-20 minutes, until firm and just lightly browned.
For an extra crunchy cookie, after the initial baking time, turn off the oven and leave the cookies in the oven for another 5 minutes.

Yield- 36 2-inch cookies

Make sure your almond paste is gluten-free.
An easy way to process sugar to superfine is to use a clean coffee grinder, after about three pulses your sugar should be where it needs to be for your cooking.

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