Gluten-Free Almond Cookies
- Level: Easy
- Yield: 15 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16.5 servings
- Calories
- 152
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 30
- Sodium
- 21
- Total: 2 hr (includes chilling and cooling times)
- Active: 15 min
Ingredients
1 cup almond flour
1/4 cup coconut flour
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
2 ounces cream cheese, at room temperature
1/2 teaspoon almond extract
1 large egg
1/2 cup sliced almonds
Directions
- 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.
Cook’s Note
These cookies have very little spread so you should be able to fit 15 on one baking sheet.