FOOD PHILOSOPHER™ GOES WHEATLESS

Almond Crisps

THESE LIGHT, CRISPY ALMOND COOKIES ARE FULL OF THE WARM
flavors we associate with autumn: cinnamon, nutmeg and ginger. They are perfect for an afternoon snack, but special enough to serve for dessert after dinner with home made applesauce or our Pumpkin "Pie" Pudding (see Cinderella's Carriage Transformed under Soy for the Rest of Us on this website). Almonds are available year round in grocery stores and specialty shops and they are an excellent source of Vitamin E and B2 (riboflavin), tryptophan (an essential amino acid), dietary fiber, magnesium and potassium. So grab a bag of slivered almonds and make a batch of these scrumptious cookies today.

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Food Philosopher’s® Gluten–Free

ALMOND CRISPS

1 cup unsalted butter or vegetable shortening
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups brown rice flour mix*
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon powdered ginger
4 cups sliced/slivered almonds

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
2. Beat shortening and sugars in large bowl of electric mixer until light and creamy. Add eggs and vanilla and mix until smooth.
3. Add flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger; beat until a smooth dough is formed. Mix in almonds. Unbaked dough can be kept in refrigerator for up to three days in tightly sealed plastic container or frozen for up to one month. To freeze cover top of dough with plastic wrap inside the tightly sealed plastic container so no air touches dough.
4. Drop by heaping teaspoon onto cookie sheet. Bake in center of oven for 10-15 minutes. Transfer to a wire rack and cool. Store in an airtight container. After three days, store in refrigerator. Can be kept in refrigerator for 2 weeks.

*See "Gluten–Free Flour Mixes" in our Recipe Archive

© 2005 by Claudia Pillow and Annalise Roberts

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