
- 1 -1/2 cups almond flour
- ½ cup potato starch
- 1 tsp gluten-free baking powder
- 1 pinch ground anise
- ½ cup unsalted butter, softened
- ¾ cups confectioner's sugar (powdered), plus more for dusting
- 2 egg yolks
- Juice of one ¼ lemon
- ½ tsp vanilla extract
- ½ cup coarsely chopped natural almonds
- 1 cup gluten-free dulce de leche
- Sift together almond flour, potato starch, baking powder and anise; set aside.
- Cream butter and sugar in electric mixer until light and fluffy. Add egg yolks one at a time; continue to beat. Add lemon juice and vanilla; beat again until light and fluffy. Fold in dry ingredients.
- Turn out the dough onto your work surface lined with potato starch; use your hands to gently pat dough together. Roll dough into a 2½-inch-diameter log.
- Roll log in chopped almonds; cover in plastic wrap and freeze for 30 to 45 minutes.
- Preheat oven to 350°F. Using wire cheese cutter or sharp knife, cut dough into ¼-inch slices. Place ½-inch apart on parchment-lined baking sheet, patting each cookie with your fingers as necessary to ensure it’s circular.
- Bake for 15 to 17 minutes, until lightly golden. Let cool completely.
- Spoon generous tablespoon of dulce de leche onto the underside of half of the cookies. Create sandwiches with the remaining cookies and cement them in place by gently pressing down.
- Dust with confectioner’s sugar and serve, or keep tightly wrapped for up to 4 days.
Recipe reprinted with permission from the Almond Board of California
Mmmm looks so yummy!
Gluten free has come such a long way over the years. Now many of the GF recipes are just as good as the real thing. Love it.