GLUTEN-FREE CRANBERRY COOKIES
Thursday, December 18th, 2014I would like to share this recipe that your family will enjoy during the holidays. Fresh cranberries are a pleasant surprise in these tempting cookies. Walnuts and orange zest add to their great flavor.
3 cups blanched almond flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, softened at room temperature
1/2 cup clover honey
3 tablespoons pasteurized liquid egg whites
1 cup fresh cranberries, sorted, washed and blotted dry
1/4 cup lightly toasted walnuts
1 tablespoon finely grated orange zest
1. Preheat oven to 325º F. Line 2 baking sheets with baking parchment paper.
2. In a medium bowl, combine almond flour, cinnamon, baking soda, allspice and salt. Set aside.
3. In another large bowl, cream butter with honey; blend in egg whites. Add dry ingredients and mix until blended. Fold in cranberries, walnuts and orange zest. (Dough will be thick.)
4. Drop dough from a tablespoon onto the prepared baking sheets, spacing 1-inch apart. Bake about 15 minutes or until lightly golden. Cool cookies in pan 5 minutes before removing to racks to cool completely.
Yield: 2 dozen
Source: Comfort Cooking Without Grains and Refined Sugars, p. 244.