By Patricia Tanumihardja, The Asian Grandmothers Cookbook
Makes 3 dozen cookies
This is a basic, basic gluten-free cookie recipe made with almond meal. If you want to get fancy add vanilla, baking soda (1/4 teaspoon) to give it more rise, and some almond extract (1/4 teaspoon) for a more almond flavor. Oh, and crown each cookie with an almond sliver to pretty them up some more! Almond meal is basically ground blanched almonds. It’s a pricy package – $8.99 per pound but it’s very useful in gluten-free baking. Even if you’re not gluten-free, try replacing some of the wheat flour with almond meal in a favorite cake or muffin recipe.
1/4 cup salted butter, softened
1/4 cup honey
2-1/2 cups almond meal
Turbinado sugar for sprinkling (OK, a fourth ingredient, but it’s only for decoration!)
1. In a medium bowl, mix the butter and honey until well blended. Add the almond meal and mix until a soft dough forms. Cover with plastic wrap and refrigerate for about 30 minutes or so until the dough firms up a little.
2. Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
3. Take dough out of the fridge and roll into 1-inch balls with damp hands. Place them on the parchment and flatten with the back of a wet spoon. Sprinkle turbinado sugar with or without abandon!
4. Bake for 8-9 minutes or until the edges turn golden brown. Remove from the oven and let cool for about 10 minutes before removing to a cooling rack. The cookies will be soft so handle with care. If you refrigerate the baked cookies, they’ll be firmer and in my opinion, taste even better! Enjoy immediately or store in an airtight container.
