Prep 1 hr 20 mins
Cook 40 mins
These lacy Italian Cookies are thin and crispy and are made with almonds with a sweet hint of orange. They freeze very well and are delicious sandwiched with dark chocolate or even crumbled over vanilla ice cream. They make great holiday gifts. This recipe is from Giada De Laurentiis on the Food Network and has been modified slightly to be gluten free. (Use regular flour if you prefer not to make them gluten free.)
- 2 cups planter's sliced almonds, chopped
- 1 tablespoon rice flour
- 1 tablespoon tapioca flour
- 2 teaspoons grated orange zest
- 3⁄4 cup sugar
- 1⁄2 cup butter, cut into pieces
- 1⁄3 cup whipping cream
- 2 tablespoons honey
- 8 ounces ghirardelli dark chocolate chips
- Preheat the oven to 350 degrees positioning the rack in the center of the oven.
- Line a heavy large baking sheet with parchment paper.
- In a medium bowl, mix almonds, flour and zest.
- Heat a saucepan to medium heat and stir the sugar, butter, cream, and honey until the sugar dissolves. Bring the mixture to a boil and then remove from heat.
- Stir in the almond mixture. Cool for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie (it will not seem like enough, but the cookies will spread while cooking), spoon 8 mounds of the batter onto the prepared baking sheet and flatten each one slightly with your finger.
- Bake the cookies about 10 minutes until they are lacy (holes in them) and golden brown.
- Slide parchment paper with cookies to a rack to cool completely. Then transfer the cookies to paper towels. Repeat with the remaining batter.
- FREEZING: Cool completely and put in an airtight container in your freezer for up to two months! (Imagine having your holiday cookies done in October!). Defrost before continuing with recipe.
- SANDWICH COOKIES: Stir the chocolate in a double boiler (or bowl set over simmering water) until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie and then sandwich with another cookie. Repeat with the remaining cookies.