After almost 11 years of marriage my husband knows how to push my buttons. The thing that urks me more than anything is when he throws out the back-handed complement "This is really good, but it is not my mom's." I then instantly increase in height and muscle mass, my skin color turns green, and I stomp through the city smashing buildings and throwing cars until I reach him, in the middle of the street, and I proceed to pick him up with my fist and squeeze him till he turns blue. Then I come back to reality, go into my room and scream into my pillow for five minutes.
So since moving back to the States, cher mommy no longer makes him his holiday cookies. I have gladly taken on the tradition in hopes that over the years he will forget how mommy's cookies taste and fully appreciate/prefer mine.
These cookies are perfect for the Gluten Free person on your Christmas list. They are chewy and delicious! Now, you can totally ground your almonds and make your own almond flour, but when I try that I usually end up with almond butter. Red Mill's almond flour is one of my favorite products and results in perfect baked goods. It is also my favorite for french macarons.
bakearama
I love the idea of painting a meringue-y crunch onto the top, they look great!
The Seaside Baker
Isn't it a great idea?! As I was trying to figure out how get the meringue on the cookies in a clean way, my husband informed me about the painting. That's how he used to do it when he was little.
Tamara
About how many cookies did you manage to get out of this please?
The Seaside Baker
I think I got about 30 cookies out of one batch, using one of the smaller star cookie cutters. Let me know if you try it!
arc
How long do they last in a cookie tin? Can i freeze the cookies? If so at what step should i freeze them?
Thanks!
The Seaside Baker
These can be baked and stored in an airtight container for up to 10 day, but I do not recommend freezing them. The meringue top may get soggy and detach while defrosting.
Pam
Can you suggest any alternatives to the cinnamon? I have a gluten free friend I'd like to make these for but cinnamon is not one of her favorites. Thanks in advance.
The Seaside Baker
You could just omit the cinnamon and up the almond extract to 1 1/2 tsp for a nice almondy cookie. Or, you could keep the extract as is and maybe add like 1/2 tsp lemon zest! MMM that sounds good! Let me know how they come!
Amy J.
These are AMAZING!!! I thought they were going to be hard to make, but they were very easy (though a little bit time-consuming.) They're like marzipan cookies. The gluten-free people I made them for really liked them, and so did the people who were dubious about gluten-free baked goods.
The Seaside Baker
FANTASTIC!!! I love hearing from people who have tried a recipe. I am so glad you and your friends enjoyed them!
Dana
Is there an alternative for almond flour and almond extract for somene who is has food sensitivities to almonds?? Thanks.
Barri Lynn Moreau
I am allergic to almonds. Can you suggest an alternate gluten-free flour?
Cathy Clark
Any kind of nut flour would both work in place of the almond, but they all have a different flavor profile. I've done shortbread with hazelnut flour and pecan flour, and they were both good - but I think the pecan gives the best flavor (and you can make pecan flour easily by grinding pecans in a food processor).
theseasidebaker
Perfect response, thanks Cathy!
theseasidebaker
Hazelnut flour would work, or basically any nut flour. Thanks for stopping by!
Barri Lynn
The problem is I'm allergic to all nuts. Maybe I should just make them with gloves on using the almond flour and just not eat them. 🙁
Paula
Maybe not such a good idea as flour can get into the air and you'll breath it. Sorry.
Paula
Made these this weekend. Absolutely wonderful!! Have a friend whose grandson is allergic to dairy so these are perfect! I think small kids should have a special little bag when there are allergies involved and they were so cute!
theseasidebaker
That's awesome!!!! I agree all allergic children should have their own little baggie!
Lisa
I am trying out your recipe tonight and am excited to see how they turn out! I noticed the instructions say to roll them 3/4 inch thick. That seems really hefty - the pictures look like maybe 1/4 inch thick. Is that about right or is it closer to 1/2 inch?
Ione
These sound delicious but my son is allergic to nuts, have you tried making these with a different kind of Gluten Free flour.