On to the recipe...I'll keep this short, but I have to mention why I made these. When I was a little girl my Grandma would occasionally bring home a little pink bakery box with fresh baked Chinese almond cookies inside. They were so amazing! I recently felt an overwhelming desire to share this with my kids, so I altered a recipe to be gluten free, egg free, dairy free, and soy free. Guess what...they didn't even like them! Silly kids!!! Anyway, despite what the kids may say I think these are incredible. I ate the whole batch! :)
1 c Kelapo Virgin Coconut Oil (please see link above)
3/4 c Sugar
1 Eggs worth of Ener G Egg replacer
1 t Gluten free almond extract
1 c Almond flour
3/4 c Brown rice flour
3/4 c Sorghum flour
1/8 c Potato starch
1/8 c Tapioca starch
1/2 t Xanthan gum
1 t Baking powder
1/4 t Salt
24 Whole blanched almonds
Optional: 2 parts corn syrup to 1 part water to be used as an "egg wash"
Heat oven to 350°F. Combine Kelapo Coconut Oil and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg replacer and almond extract; beat until well mixed. Add flours, starches, baking powder and salt. Beat until well mixed. If dough is too dry and crumbly, add a teaspoon of water at a time until it JUST comes together. If you add too much water your cookies will be like marzipan in the middle (believe me- I know). Bake for 15 minutes or until just set. Cool completely.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to about ½ an inch thick. Press an almond into the center of each cookie.
Optional: If you want to mimic the look of egg wash, mix 2 parts corn syrup with 1 part water in small bowl, then brush tops of cookies with the mixture before baking.
Bake for 15 minutes or until just set. Cool completely.