Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

For years one of my husband's favorites! I worked at making a gluten free recipe that is very very close to the original.

Ingredients Nutrition

Directions

  1. Cream together the butter, white and brown sugar and eggs.
  2. Sift the dry ingredeints and mix into the creamed mixture.
  3. Stir in the slivered almonds.
  4. Drop by rounded tablespoon onto greased or lined cookie sheets.
  5. Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
  6. Cool slightly, remove to cooling racks.
  7. This makes a crisp cookie.
  8. Store in freezer to keep fresh.
  9. Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
  10. If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
  11. If this is the case you may want to half the recipe.
  12. I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.

Reviews

(2)
Most Helpful

Amazing! They are great. I am a fairly new celiac so just got brave enough to bake my own stuff. These taste like regular cookies,bet if I don't tell my husband will think "his" cookies not "mine"! I added raisins and some choc.chips...also didnt have enough almonds in the house so used 1/2 chopped pecans. Were great so don't think it mattered. Only made 1/2 the recipe, next time I'll do the whole thing and freeze some. Thank you. I really enjoyed these! Robin

Robin Batterson February 22, 2009

I love this cookie. It is also good with chocolate chips added

beagle March 31, 2008

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