These glitter cookies were my first attempt at GF baking. These little nuggets are made with ground almonds and bake up to be tasty, chewy, brownie-like cookies. Everyone loved them and they were gone almost instantly. Give them a try - you won't miss the wheat. :)
Gluten Free Chocolate Glitter Cookies
6 oz (170 g) bittersweet chocolate, chopped
3 tbsp (45 mL) butter
2 eggs
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) liquid honey
2 cups (500 mL) ground almonds
1 pinch salt
1/4 cup (60 mL) coarse sugar
Line 2 rimless baking sheets with parchment paper or grease;
set aside.
In heatproof bowl over saucepan of hot (not boiling) water,
melt chocolate with butter, stirring occasionally. Let cool to room
temperature.
In bowl, beat eggs, granulated sugar and honey until foamy;
fold in chocolate. In separate bowl, whisk almonds with salt ; fold into
chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead:
Refrigerate for up to 24 hours.)
Roll dough by rounded 1 tbsp (15 mL) into balls; roll each
in coarse sugar. Place, 2 inches (5 cm) apart, on prepared pans. Freeze until
firm, 15 minutes. Bake in top and bottom thirds of 325°F (160°C) oven, rotating
and switching pans halfway through, until bottoms are darkened, 16 minutes. Let
cool for 5 minutes. Transfer to racks; let cool.
Additional information : Tip: Unless otherwise noted,
cookies can be stored between waxed paper in airtight container for up to 5
days or frozen for up to 1 month.
Recipe Source : Canadian Living Holiday Celebrations: 2007
