Almond Tea Cookies (Gluten-Free)
By: Gluten Free Goodness
Published: Monday, February 22, 2010 - 2:40pm

Ingredients




1/2 cup salted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
3/4 cup tapioca flour
1 1/4 cups brown rice flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
almonds for putting on top of the cookies

Preparation

1 Preheat oven to 345 degrees F. 2 Using an electric mixer, beat the butter, egg, vanilla extract, almond extract, and sugar, until fluffy. Add dry ingredients and mix until blended. The dough should be crumbly when squeezed into a ball. Form the dough into 1 inch in diameter balls. Place them two inches apart on un-greased cookie sheet. Using your finger, press one almond into the center of each cookie. The dough will crack a bit. Using a pastry brush, lightly brush the cookies with beaten egg white. 3 Bake the cookies for 9 minutes. Once cookies come out of the oven, let cool on cookie sheet. 4 Place on cooling rack.

About


Come take a little walk with us.................it's going to be one delicious walk! At the end, you will get a yummy recipe for my Japanese Almond Tea Cookies......all Gluten free!
Here we go....through the garden gate...........into the Hagiwara Japanese Tea Gardens, in San Francisco............over the stepping stones, across the little pond with water lilies.......
Breathe in the fresh springtime blossoms! The pink flowery blossoms were falling like snow, all around us.
Pretty pink Camelia flowers blooming.....petals falling like a pink blanket on the ground
Under the sparkly orange pagoda! I am loving the gorgeous painted flowery detailing under the roof of this structure. And the vibrant orange! It is the best!
Such gorgeous detail work!
This was just one little sampling of gorgeousness we got to take in, last week! I could go on and on with the photo flattery of this fine garden, but for now I will leave you with your tea and cookies.
Japanese tea garden inspired:
Almond Tea Cookies (gluten free)
1/2 cup salted butter, softened
1 cup sugar 0r 3/4 cup agave nectar*
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
3/4 cup tapioca flour
1 1/4 cups brown rice flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
almonds for putting on top of the cookies
Preheat oven to 345 degrees F.
Using an electric mixer, beat the butter, egg, vanilla extract, almond extract, and sugar, until fluffy. Add dry ingredients and mix until blended. The dough should be crumbly when squeezed into a ball. Form the dough into 1 inch in diameter balls. Place them two inches apart on un-greased cookie sheet. Using your finger, press one almond into the center of each cookie. The dough will crack a bit. Using a pastry brush, lightly brush the cookies with beaten egg white.
Bake the cookies for 9 minutes. Once cookies come out of the oven, let cool on cookie sheet.
Place on cooling rack.
Makes 36 cookies
*note: if you are using agave nectar for sweetener, you will need to add more brown rice flour to thicken the dough.
~ Enjoy with a steaming hot cup of Jasmine tea! ~
Almond Tea Cookies (gluten-free)*