Total Time
Prep 10 mins
Cook 20 mins

This recipe is from "Low Fat Cooking", by Pamela Westland. I haven't tried this yet, due to my BULGING cookbook and I'm trying to cut back in desserts... anyway, if u try them, do let me know if u like it. Posted on request by love4culinary. Prep time is an estimation; seems like a really easy recipe.

Ingredients Nutrition

  • 23 cup rice flour (available at specialty stores) or 23 cup rice flour (available at specialty stores)
  • 2 tablespoons ground almonds
  • 14 cup sugar
  • 1 large egg white, lightly beaten
  • 2 tablespoons clear honey
  • 3 drops almond extract
  • 12 split blanched almonds


  1. Preheat the oven to 325°F.
  2. Mix the rice, ground almonds, and sugar.
  3. Thoroughly beat in the egg white, honey, and almond essence.
  4. Line a cookie sheet with waxed paper.
  5. Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.
  6. Bake in the oven for 15-20 minutes, until the cookies are light golden brown.
  7. Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.
  8. When cool, store in an airtight tin.
Most Helpful

I made these cookies for my DH who is a celiac (no wheat, oats, etc, etc) and followed to the letter, the only change was that I pressed whole almonds onto the top of the cookies. He was very impressed with the taste and wants me to make them again (soon!)

Annetty January 26, 2005

I have to confess that when I saw this recipe I thought these cookies wouldn't be very nice(that's because using rice flour to make cookies is something I got to know only when I saw this recipe).So, I was a little reluctant to try them. Then I decided that I really had to try them just to know whether I was right or wrong. I'm SO GLAD I was wrong! LOL. These are WONDERFUL! When baked they look like as though they were bought from a bakery(I mean it!). They taste wonderful; they are a little chewy and when you bite into them, you get the taste of rice flour and almonds. These cookies took exactly 20 minutes to bake in my pre-heated oven at 160C. They look so pretty(since I make bigger cookies than usual, this recipe made exactly 9 cookies for me and 12 blanched and halved almonds were almost double to what I required since I had fewer cookies, so, I stuffed 3 little almond slices in each cookie, and as they baked, the slices sunk more into the cookie with a little of the almond popping up! Looks really cute!) These will be wonderful cookies to have on hand in the winter months. I have 4 bags of rice flour and now I know exactly what I'm going to do with them;-)! Thank you SOOOOOO MUCH for sharing this recipe!

Charishma_Ramchandani October 31, 2003