Gluten Free Chocolate Almond Crinkle CookiesAdd To My Recipes
1/2 cup Gefen Ground Almonds
1/2 cup Gefen Cocoa Powder
1 teaspoon Gefen Baking Powder
pinch of Gefen Table Salt
1/4 cup softened unsalted butter or margarine
2/3 cup packed brown sugar
1 large egg
1/2 teaspoon Gefen Vanilla Extract
4 ounces Elite Bittersweet Chocolate, melted and slightly cooled
1/4 cup granulated sugar
1/4 cup Gefen Confectioners' Sugar, sifted
In a small bowl, combine the almonds, cocoa, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy. Beat in the egg and vanilla. Using a wooden spoon, stir in the cooled melted chocolate. Stir in the almond mixture. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
Using a heaping tablespoon's worth, roll dough into balls. Coat with the granulated sugar and then the icing sugar. Arrange on the prepared cookie sheets, spacing them about one-inch apart.
Bake one sheet at a time, in the middle of the preheated oven, for 12 to 14 minutes or until the cookies have flattened and the tops have cracked a bit. The sides will be firm but the centers will still be soft. Place tray on rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to seven days, or frozen separated by sheets of waxed paper for up to two months.
Note: This recipe provided with permission from https://www.kosher.com/
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