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.
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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 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
- 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
- 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.