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Treat YOU Cookie…Gluten Free!!

I gave a Venetian cooking class yesterday afternoon. The consensus? Food was delicious. We made an almond filled cookie for dessert. Some filling was left over. Put it in the fridge. Because it contained fresh eggs, I decided to scoop and bake right away… and see what developed. The result was a perfect round light chewy lemon scented cookie, even better than the filled traditional Venetian variety from the class. What’s even better is that it is gluten free. Flourless.

These cookies are so easy; I know I’ll be making them often for a required sweet fix. Why not give ‘em a try to treat you.

Tangy Citrus Almond Cookies (Gluten Free) Makes a lot…around 5 to 6 dozen (feel free to half the recipe)

3 cups 1 pound almonds 2 cups 1 pound sugar pinch of salt 4 small/medium eggs or 3 large eggs Zest of one lemon, orange, lime or a combination (about 2 tablespoons)

  1. Preheat your oven to 350 F.

  2. Put in a bowl and add lemon, orange or lime zest, eggs and sugar and mix until combined well.

  3. Refrigerate until solid.

  4. Drop by rounded tablespoon on a silpat or greased parchment, spaced wide apart as they spread.

  5. Bake about 10 minutes or until not wet in the middle and lightly browned around the edges.

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