Gluten Free Almond Crescent Cookies
A tender, buttery gluten free Christmas cookie with a hint of almond flavor, enhanced by a little dip in dark chocolate.
Prep Time 15 minutes
Cook Time 15 minutes
chilling time 15 minutes
Total Time 45 minutes
Servings 48 cookies
- 2 cups unsalted butter, softened
- 1 cup powdered sugar
- 4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 cup Bob's Red Mill almond meal or finely ground almonds
- 8 oz. dark chocolate milk chocolate, and or white chocolate
- sprinkles, colored sugar, mini chips, etc. for decorating, if desired
Preheat oven to 325°F.
Place butter and sugar in large bowl or the bowl of your stand mixer, and cream together at medium high speed.
Reduce speed to low, and gradually add flour.
Stir in almond meal or ground almonds.
Refrigerate dough for about 15-20 minutes, or until easier to handle.
Using about 1 Tablespoon dough for each cookie, shape into crescents, and place onto baking sheets.
Bake for 13-15. or until lightly browned.
Cool on baking sheets 2 or 3 min. Remove to wire racks; cool completely.
Melt chocolate in the microwave or over a double boiler.
Dip one end of each cookie in chocolate, then decorate with sugar, sprinkles, etc., as desired.
Place cookies onto wax paper until chocolate is firm.
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Calcium: 17mg | Iron: 1mg