Almond Iced Shortbread Balls Gluten Free Recipes

GLUTEN-FREE ALMOND COOKIES

Steps:

• 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.

ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)

Steps:

• Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
• Add eggs and mix in thoroughly.
• Gradually work in the remaining flour, until dough will roll into balls without being sticky.
• Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
• Bake at 350 F for 15 minutes.
• Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
• Combine icing ingredients and stir until smooth.
• The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
• To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
• Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
• Let the icing dry before placing in shallow storage containers, in a single layer.

SCOTTISH SHORTBREAD, GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
• Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
• Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
• Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

ALMOND SHORTBREAD SNOWBALLS

Steps:

• 1. Preheat oven to 350. Bake almonds in a single layer in shallow pan 6 minutes or til toasted and fragrant, stir once half way through. Cool completely. Reduce oven to 325.
• 2. Process almonds in food processor until finely ground. About 30 seconds.
• 3. Beat butter at medium speed with electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar. Beat well. Dough should be crumbly but if it's not, don't worry about it. It's likely due to your altitude and will be crumbly after the next step.
• 4. Combine flour, salt and almonds: gradually add to butter mixture. Beating until well blended. Shape dough into 3/4 inch balls and place 2 inches apart on parchment paper-lined baking sheet.
• 5. Bake at 325 for 12-15 minutes or until edges are lightly browned. Cool 2 minutes before transferring to wire racks. Cool 10 minutes more and roll in 1/2 cup powdered sugar.