3/4 cup (1-1/2 sticks) unsalted butter 1-1/2 cups finely chopped almonds 3/4 cup sugar 1 Tablespoon gf flour 2 teaspoons grated orange peel 1/2 teaspoon salt 1 large egg, beaten to blend
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment paper.
In a heavy, medium saucepan, melt 3/4 cup butter over medium-low heat. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.
Drop batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
Bake cookies until lacy and golden brown, about 10-15 minutes. Gently slide parchment paper, with cookies, onto cooling rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter; lining cooled sheet with clean parchment for each batch.
Use the Gluten-Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe.