Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1 cup whole almonds or peanuts
1/2 cup butter or margarine
1 cup sugar
1/3 cup white corn syrup
1 tsp. vanilla
4 eggs
2 cups + 2 Tbsp  rice flour
2/3 cup potato starch
1/3 cup tapioca starch
4 tsp baking powder
1/4 cup cocoa
1-1/2 tsp. Xanthan gum
2 tsp orange zest
1 tsp cinnamon
1/4 tsp salt

1. Place almonds on cookie sheet and bake at 350 degrees until lightly browned, 10-15 minutes or until toasted. Let cool, chop coarsely and set aside.
2. In a large mixing bowl, beat together with electric beater, sugar, butter, corn syrup, vanilla, until smooth.  Add eggs, one at a time, beating well after each addition. In medium mixing bowl mix together remaining ingredients.  Add to the egg mixture, and stir together until well blended.  Stir in chopped almonds. 
3. Grease 2 cookie sheets or (1 large jelly roll pan, 17x11x1-inch).  Spoon the dough into 4 flat loaves on the cookie sheets (2 flat loaves on large pans). Each loaf should be about 3/4-inch thick, 3 to 4-inches wide, and the length of the cookie sheet.  Bake for 20-25 minutes or until loaves are browned at the edges and springy to the touch.
4. Let the loaves stand on the cookie sheets until cool to the touch.  Remove to a bread board and cut diagonally into slices 3/4 to 1-inch thick. Arrange slices on their sides on the baking sheets and return to the oven to bake again until cookies are brown and crisp, 12-15 minutes.