Gluten free Greek almond cookies are similar to traditional shortbread with an almondy-crunch.
Beat butter and confectioner’s sugar in a large bowl or stand mixer until light and fluffy. Add the vanilla and egg yolk, and beat one more minute.
Mix in both rice flours, sorghum flour, potato starch, almond flour, xanthan gum, baking powder and sea salt until combined. Wrap and refrigerate dough for at least one hour.
Remove dough from refrigerator and preheat oven to 350°F. 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. Cool on baking sheet for about 2 minutes and transfer to a cooling rack.
Can I substitute ingredients? I have used tapioca flour in place of potato starch with good success. Use whatever you find or have on hand. You can also use all brown or white rice flour but it will change the texture of the cookie. Half and half is a good balance.