My husband and I are part of a dinner club that meets up once every 6-8 weeks along with eight other couples. Over the weekend the theme was Greek food, and I was on dessert detail for this go-around. We have two people in our group who eat gluten-free, and one more who doesn’t eat dairy. It does pose a few challenges, but I was able to find the perfect Greek-inspired cookie recipe that met all the requirements. Served with a mixed fruit platter, the cookies turned out to be a huge hit.
Gluten Free Greek Almond Cookies
1 cup butter
1 ½ cups confectioner’s sugar, plus more for rolling
1 tsp. vanilla extract
1 egg yolk
1 cup rice flour (I used ½ cup white, ½ cup brown)
½ cup sorghum flour
½ cup potato starch
1 1/3 cups ground almond flour
½ tsp. xanthan gum
½ tsp. baking powder
pinch sea salt
¼ cup almonds, coarsely chopped
Beat the butter and confectioner’s sugar in a large bowl until light and fluffy. Add the vanilla and egg yolk, and beat one more minute. Mix in the rice flour, sorghum flour, potato starch, almond flour, xanthan gum, baking powder and sea salt until smooth. Cover (or place in a ziploc bag) and refrigerate dough for at least one hour.
Preheat oven to 350oF and remove dough from refrigerator. Roll into balls (approximately 1 ¼) and then roll in confectioner’s sugar, dusting off the excess. Place a small amount of almonds on top and press down lightly.
Bake for 12-15 minutes, or until the cookies begin to turn golden on the bottom and slightly around the edges. Let cool on the baking sheet for about 2 minutes and transfer to a cooling rack.
This decadent cookie is similar to traditional shortbread with the added factor of an almondy crunch. Totally divine and gluten free!
Adapted from Girl Cooks World