Gluten Free Spanish Almond Cookies (Polvorones de Almendra)

Ingredients

• 1 cup packed fine blanched almond flour
• 10 tablespoons vegetable shortening
• 1 cup powdered sugar
• 1 cup gluten free 1:1 flour
• 1 teaspoon cinnamon
• 1/4 teaspoon fine sea salt

Instructions

1. 1

   --- step 1 ---

2. 2

   Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Add almond flour and toast for 9 to 10 minutes, stirring halfway. Once done toasting, transfer almond flour to a large bowl and allow to cool for 10 minutes. Set aside sheet pan with parchment paper.

3. 3

   --- step 2 ---

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and powdered sugar together on medium-low speed until shortening forms pea-sized crumbs.

5. 5

   --- step 3 ---

6. 6

   In the large bowl with the cooled almond flour, add the gluten free flour, cinnamon, and salt. Whisk together until combined. Add flour mixture to the shortening/powdered sugar mixture and mix on medium-low speed until combined, this will take a few minutes. Press the dough together to form a ball.

7. 7

   --- step 4 ---

8. 8

   Place a sheet of parchment paper on your work surface and lightly dust with gluten free flour. Place dough in the center of prepared parchment paper. Place a second sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough to an even 1/2 inch thickness. Grab a 2 inch round cookie cutter and dust in gluten free flour. Remove the top sheet of parchment paper and cut out the cookies. Use a spatula to carefully move cut out cookies onto the prepared sheet pan, spacing them about 1 1/2 inches apart. Re-roll dough scraps and cut out cookies until all the dough has been used.

9. 9

   --- step 5 ---

10. 10

    Bake for 13 to 15 minutes, or until the tops of the cookies begin to crack and the edges are a light golden brown. Allow cookies to cool completely on sheet pan as they are very delicate and will fall apart if moved while still warm.