Bake Chewy, Gluten-Free Almond Cookies



I have friends who are gluten-intolerant, and I always felt a bit guilty leaving them out of my holiday baking. I found a recipe in the King Arthur Cookie Companion, a great source for the cookie baker, that I developed a little so that I can now gift these friends, too, with delicious cookies.

My recipe contains only “normal” ingredients — none of that guar gum or other mysterious ingredients. Your homemade almond paste is best here (see my previous post). If you’ve used it all up already, you can go with store-bought in a 10-ounce can.

Freshly made, these cookies have a chewy texture; after a few days, they become airy and crunchy — just as delicious either way. This recipe makes about thirty 2-inch cookies.

Chew Gluten-Free Almond Cookies Recipe


• 1 cup (about 10 ounces) almond paste
• 1 cup cane sugar
• 2 large egg whites
• 1/2 tsp almond extract
• 1/8 tsp sea salt
• 1 cup either sliced or slivered almonds

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