Do you ever have a day like that? When the whole world seems determined to get you. I have these cookies for you if you ever have a bad day. Chewy, and delightfully crunchy, these are a traditional pastry that are naturally gluten & dairy free (but be careful, some people put flour in theirs, so always ask if someone brings them to you…)
We all have bad days. The ones where everything goes from swell to hell in a handbasket in the blink of an eye. My most recent one? I didn’t hear the announcement that the train I was on was changing from the one line to another. I was so absorbed by the book I was reading I managed to end up 40 minutes out of my way.
Maybe your bad day is your computer crashing when you haven’t saved your changes in 2 hours. Oh, wait, that’s me too.
Or you realize you left the house wearing 2 different shoes. Not you either?
Man, you must really have it together.
Well, let’s just go with somedays, you just need a cookie. And you need it 5 minutes ago.
And when you ask the internet to deliver a cookie on your no good, very bad day, some friend of yours shares this video with you:
You thought you were a funny guy, eh? None of these cookies for you! (Sorry readers, I know that song has kind of had its time, but I am old and not hip like kids these days – besides, it is good for a laugh).
I will be nicer than that. I have a recipe for you for cookies that come together in about 10 minutes. And they bake for 15. One bowl, one pan. Easy peasy instant gratification cookies.
|Gluten-Free Almond Horns||
- 340 grams (1 1/3 cups or 12 ounces) almond paste
- 150 grams (3/4 cup) granulated sugar
- 60 grams (2/3 cup) almond flour or almond meal
- 1 large egg white
- 1 1/2 teaspoons pure almond extract
- 100 grams (~1 cup) sliced almonds
- Move a rack to the center of the oven & preheat to 375 degrees Fahrenheit. Cover a cookie sheet with parchment paper.
- In bowl of standing mixer with the paddle attachment, combine almond paste, granulated sugar and almond flour until combined. At this point the mixture will appear slightly dry. Add the egg white and almond extract. Mix until combined.
- Lightly crush the sliced almonds and put them in a shallow bowl.
- Divide dough into 18 equal portions (about 1 tablespoon each).
- Roll each ball in the almonds as you roll it into 3-inch ropes with rounded ends.
- Shape rope into U shape and place on prepared baking sheet.
- Repeat with the remaining balls of dough.
- Bake cookies for about 15 minutes. They will be a light golden brown.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to cooling rack to cool completely. If you can wait any longer for a cookie, that is.