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.
- 2⁄3 cup rice flour (available at specialty stores) or 2⁄3 cup rice flour (available at specialty stores)
- 2 tablespoons ground almonds
- 1⁄4 cup sugar
- 1 large egg white, lightly beaten
- 2 tablespoons clear honey
- 3 drops almond extract
- 12 split blanched almonds
- Preheat the oven to 325°F.
- Mix the rice, ground almonds, and sugar.
- Thoroughly beat in the egg white, honey, and almond essence.
- Line a cookie sheet with waxed paper.
- Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.
- Bake in the oven for 15-20 minutes, until the cookies are light golden brown.
- Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.
- When cool, store in an airtight tin.
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!)
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!