Brown rice flour and almond meal
Makes about 17 sandwich cookies
⅓ cup shortening, 70 grams
½ cup sugar, 100 grams
1 cup brown rice flour, 125 grams
½ cup almond meal, 60 grams
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons xanthan gum
½ teaspoon almond extract
½ cup seedless raspberry jam, or
other favorite jam
¼ cup confectioners’ sugar
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will form lots of small clumps, and, with continued beating, will come together.
Roll out the dough to ⅛-inch thickness and cut it into 2-inch circles. Using a smaller cookie cutter, cut a small window in the center of half of the cookies. Place the cookies on the prepared pan.
Bake the cookies for about 8 minutes, until the edges begin to lightly brown.
Let cool on wire racks. Place a small amount of jam on the bottoms of the full-circle
cookies. Sprinkle the cookie tops (the ones with windows) with confectioners’ sugar.
Gently sandwich in pair to form sugar-topped, jam-filled cookies.
From The Ultimate Gluten-Free Cookie Book
by Roben Ryberg, published by Da Capo Lifelong