Almonds on almonds on almonds. These gluten-free cookies feature almonds three ways—almond extract, sliced almonds and almond flour—with luscious cream cheese and creamy butter for added richness. Who said gluten-free sweets couldn’t be a treat?
Whisk the almond and coconut flours in a small bowl.
Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.
These cookies have very little spread so you should be able to fit 15 on one baking sheet.
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