Looking for more holiday baking ideas? Try these gluten-free almond lace cookies. They’re delicate but pack a rich buttery, caramel flavor.
The Food: Gluten-Free Almond Lace Cookies
I’m keeping this post sweet and simple, so you can add these rich and buttery, gluten-free Almond Lace Cookies to your holiday baking. These cookies feel like magic when they transform from gritty spoonfuls to textured beauties. They’re a lovely addition to a holiday cookie box, or, take a note from one of my favorite companies, Leona’s Ice Cream, and put a thick layer of ice cream between two cookies. I’m a firm believer that ice cream is for all seasons. I’ve never let the cold stop me.
Optional Toppings/Spreads for Almond Lace Cookies:
I kept my almond lace cookies simple and dusted them with powdered sugar since I was serving them in a holiday cookie box with lots of decadent options. If you’re only serving these cookies, you can turn them into sandwiches with a layer of melted chocolate, Nutella (or homemade Nutella!), or jam.
You Might Also Like:
If you’re looking for more gluten-free desserts to share this holiday season, there’s a whole section for you in my book, The Gluten-Free Grains Cookbook. There are 12 recipes inspired by each month of the year. There’s even a very special bonus treat you can share with your furry assistant.
Julep’s Corner:
Julep would like to remind you it’s ok to take extra time snuggling under the covers during these darker, winter months. The holidays can be a little stressful, to say the least, so don’t forget to take care of yourself. Lots of water and rest go a long way. <3
Gluten-Free Almond Lace Cookies
Ingredients
- 1/2 cup unsalted butter
- 2/3 cup packed light or dark brown sugar
- 3/4 cup almond flour
- 1/4 teaspoon salt
- 1 Tablespoon milk
- 1 teaspoon pure vanilla extract
To Serve (optional):
- Powdered sugar
- Melted chocolate
- Nutella
- jam
Directions
- Line 2-3 large baking sheets with parchment paper or silicone baking mats, and set aside.
- Melt the butter in a medium saucepan on medium heat. Once melted, add the brown sugar, almond flour, salt, and milk. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3 minutes.
- Remove from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Allow the cookie dough to sit and thicken for about 5-10 minutes. Meanwhile, preheat the oven to 350°F. The mixture will thicken as it cools down.
- Drop scant teaspoonfuls of the mixture 3-inches apart onto the prepared baking sheets. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake.
- Allow the cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.
- Once cool, dust with powdered sugar, or spread either melted chocolate, Nutella, or jam onto the bottom of one cooled cookie and sandwich with another.
