2 cups gf flour 1 cup sugar 1/2 cup slivered almonds, toasted 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon gf vanilla flavoring 1/4 teaspoon gf almond flavoring 2 large eggs, lightly beaten 1 large egg white, lightly beaten 1/2 Tablespoon unsalted butter 4 ounces gf bittersweet chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Lightly spoon flour into dry measuring cups and level to assure the right measurement. Combine gf flour and next 4 ingredients in a large bowl. Combine vanilla and almond flavorings, eggs and egg white; add to flour mixture, stirring until blended.
Turn dough onto a lightly gf floured surface; knead lightly 7-8 times. Shape dough into a 16-inch long roll. Place roll on a lightly buttered baking sheet; flatten to 1-inch in thickness.
Bake at 350 degrees for 30 minutes. Remove roll from baking sheet; cool 10 minutes.
Cut roll diagonally into 1/2-inch thick slices. Place slices, cut sides down on baking sheet.
Reduce oven temperature to 325 degrees F. Bake cookies 10 minutes per side. Remove from baking sheet and allow to cool completely on a wire rack.
Place 2 cups of water in a 2 quart saucepan. Bring to a low simmer. Place a tempered glass bowl over the top so that the bottom of the bowl does not touch the water and the edges of the bowl seal to the egdes of the saucepan (you don’t want steam rising out of the sides). Place 4 ounces of chocolate in bowl and stir until melted. Remove bowl from heat and let cool for a few minutes. Dip rounded top of each cookie in chocolate and place on wax paper to cool. If you’d like you can speed up the process of solidifying the chocolate by placing the dipped cookies in the freezer.
These cookies are wonderful dipped in coffee or tea. They will last for several days in a cookie jar.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.