3 large egg whites 3/4 cup powdered sugar 1/2 cup gf flour 5 Tablespoons unsalted butter, melted 1/4 teaspoon salt 1/4 teaspoon cinnamon 4 ounces bittersweet gf chocolate, finely chopped
Preheat the oven to 350°F. Lightly butter a baking sheet.
Whisk together egg whites, powdered sugar, gf flour, butter, salt and cinnamon in a medium bowl. Working in batches of 6, drop 1 level teaspoon of batter, about 3 inches apart, on the buttered baking sheet. Spread each dollop of batter into a 3" round with an offset spatula or the back of a spoon. (Each cookie should be thin and evenly spread.)
Bake cookies for 8-10 minutes or until the edges are golden. Working quickly, lift 1 cookie off the baking sheet with a spatula and roll around a pencil to form a narrow cylinder. Press the pencil in place for a few seconds to seal the seam. Slide the pencil off and repeat with remaining cookies. This process must be done very quickly because the cookies must remain hot to be pliable. If they cool off to much pop them back in the oven to soften. Repeat this process with remaining batter.
Melt the chocolate in a double boiler, stirring occasionally, until smooth. Remove from the heat. When the cookies are cool, dip the tip of each cookie into the chocolate, letting the excess drip off. Place cookies on parchment or wax paper and let cool completely at room temperature until the chocolate hardens. Serve with ice cream or coffee.
These cookies, albeit politically incorrect, are outstanding and certainly defy typical gluten-free characteristics.
We used The Gluten Free Pantry's Country French Bread flour mix for the gf flour in this recipe (www.glutenfree.com).