This is an almond nut meal butter cookie similar to those common in Italian American Bakeries. A hearty butter cookie which stands alone or can be drizzled with chocolate or sandwiched with chocolate. Very delicious and rich, high in protein; I use almond meal, however this cookie transcends many nut flavors and just about any nut meal can be used.
Yields Approximately 4 dozen individual cookies
Cookie Dough:
½ cup + 1 tablespoon Butter
¾ cup Sugar
1 Whole Egg
1 teaspoon Almond Extract
1 cup Finely Ground Almond Meal
½ cup + 2 tablespoons Sorghum Flour
1/2 cup + 2 tablespoons Potato Starch
3 tablespoons Potato Flour
½ teaspoon Guar Gum
1 teaspoon Baking Powder
1/8 teaspoon Salt
Chocolate Glaze:
3 ounces gluten free Chocolate, melted
Place the dry ingredients (almond flour, sorghum flour,potato starch, potato flour, baking powder, guar gum and salt) in a small bowl. Stir with a fork until flours are well combined. Place bowl aside.
In a mixing bowl, cream the butter and gradually add sugar and cream together.
On medium high, gradually add the sugar. Beat until light and fluffy.
Mix in the egg and the almond extract.
Gradually add the dry ingredients to the wet batter. You want to make sure the batter is evenly combined.
Place the dough in the refrigerator for at least 2 hours. I wrap the dough in plastic wrap and place in a lidded bowl and place in fridge to chill. The dough needs to chill so it can set. However, you don’t want the dough to dry out. Be sure the batter is adequately covered so the
dehydrating properties of the refrigeration process won’t dry it out. If you leave it in the fridge overnight you can do so, but the dough must be retrieved and placed on the counter to warm up for at least 20 minutes before using.
Break off small pieces of dough and roll them in center of your palms to create small balls 1 inch in diameter. The balls must be uniform in size if you plan to line up chocolate in center to create a cookie sandwich.
Preheat oven to 325 degrees.
On a parchment paper lined cookie sheet, line up the dough balls approximately 2 ½ inches apart. Flatten each ball slightly with center of palm to help cookie bake in a uniform roundness.
Bake in the center of the oven for 16 minutes. Remove from the oven.
Leave on cookie sheet for 2 minutes (for cookie to set), then
transfer to cooling rack.
While the cookies are cooling melt the chocolate. I know some people are into microwaving chocolate to melt it, but I swear it imparts an odd bitterness to the chocolate, not mention the toxins associated with microwaving foods in plastic. Place some water in the bottom of a double boiler and place on low. Put broken and crumbled chocolate in top part of double boiler.
Allow chocolate to melt. If you are making cookie sandwiches this chocolate is ample for the drizzle the cookie will require. If you plan to just drizzle chocolate across the top of individual cookies, add a teaspoon of butter to the chocolate, to give the chocolate a rich satiny luster.
For cookie sandwiches: drizzle a bit of chocolate in the very center of the cookie, enough so that when you place the top cookie in position, it will push chocolate from the center out to the sides. Enough chocolate should be visible from the side to distinguish there is chocolate in the center, not enough for the cookies to begin sliding apart. Delicately balance cookie sandwiches on cooling rack until you are sure the chocolate is set and completely cooled.
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