So…when I was a kid, I used to love Almond cookies, especially those Voortman Cookies that you could get in bulk at some groceries. I hadn’t had them in years, but I loved Almond flavored anything. So when I mentioned loved this to Aaron, he mentioned a cookie recipe that his mother made for Christmas. When I visited a while back, she made a batch for me. A LARGE batch. Which managed to last maybe a week. I’m so bad. When I went Gluten free, I forgot completely about them until Christmas. But then I couldn’t have them. So I asked for the recipe, hoping I could find a way to adapt it…then promptly forgot about it again. Until the past few weeks when I needed to put together Christmas presents and decided that there’d be no better time to adapt the recipe. I got to playing with my 40/60 mix again and came up with this recipe. Aaron says it’s dead on…it also only lasted about two days. Definitely Kitty Crack.
Kitty Crack Cookies!
Mise en place
EquipmentMixing Bowl Stand Mixer with whisk attachment Folding Spatula (One used to fold, not a collapsible one) Double sheet pan Parchment Paper Piping Bag Piping Tip Oven Grinder (optional if you have nut flour already) Lemon Juice Cream of Tarter (Optional) Plastic reclosable bag Scissors
Ingredients80 grams Almond Flour 55 grams Sorghum Flour 45 grams Tapioca Flour 40 grams Glutinous Rice Flour (Note: Does not Contain Gluten) 35 grams Potato Starch 2 tsp baking powder 1/4 tsp salt 1/2 cup butter 1 cup Sugar 2 eggs, separated 1/2 tsp Almond Extract 1/2 tsp Almond Extract 1 cup Powdered Sugar Milk (of choice)
1/2 cup sliced almonds
Preheat oven to 350. Now, I always spritz a little lemon juice into my mixer bowl when I’m mixing egg whites. It helps break down any proteins that may lurk (Maybe I just don’t trust my own dish doing, hence why Aaron does it). But once that’s done, I’ll use the whisk attachment for the standing mixer, whip the 2 eggs whites and about 1/4 cup of the sugar into a VERY stiff peak. Remove from mixer into a mixing bowl off to the side. Then add room temperature butter and remaining sugar to mixing bowl with regular paddle. Beat until very light and creamy. Add flours, baking powder and 2 egg yolk to mixture, along with first 1/2 tsp of Almond Extract. Beat until fully homogenous. Fold mixture into egg whites. Due to the consistency of the batter, your egg whites will fall quite a bit, but it does give them some leavening power. I at least think it’s worth the extra effort. Once fully incorporated together, spoon into piping bag fitted with a piping tip.
Place parchment sheet on the double pan and pipe little tubes onto the parchment sheet. Put into oven and bake for about 15-20 minutes until just the slightest touch of brown coloring on the edges. They will ‘flatten’ out drastically while in the oven. While they are baking, mix the other 1/2 tsp of Almond extract into a few tablespoons of milk and add to a cup of powdered sugar until you get a icing drizzle. Place into closeable baggie. Once cookies are out and cooling, drizzle with sugar icing and sprinkle with sliced almonds like so. Makes a great gift if they ever leave your kitchen. *grin*
Enjoy the very addictive cookie treats!
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