Gluten-free cookies with a delicate crinkly texture, a macaroonlike chew, and lots of sweet almond flavor. The optional step of dipping the bases in melted bittersweet chocolate adds richness and complexity to an already perfect cookie. Include them on a gluten-free cookie platter with Gluten-Free Pistachio Citrus Bars, Gluten-Free Chocolate-Hazelnut Meringue Cookies, and Gluten-Free Peanut Butter Chocolate Chunk Cookies.
What to buy: Some powdered sugar brands contain a starch that includes gluten, so read the label before you buy.
- Yields: About 16 cookies
- Difficulty: Medium
- Total: 40 mins
- Active: 20 mins
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1⁄4 teaspoon kosher salt
- 1 large egg white
- 1⁄3 cup gluten-free powdered sugar
- 1 cup bittersweet chocolate chips (optional)
To make the cookies:
- Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
- Crumble the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar and salt and mix on medium speed until the almond paste breaks up and the mixture becomes grainy, about 5 minutes.
- In a bowl, whisk the egg white until it’s frothy. With the mixer on low speed, slowly pour the egg white over the almond mixture. Increase the speed to high and beat until the mixture smooths out and comes together, about 2 minutes.
- Sift the powdered sugar onto a piece of parchment paper. Take heaping teaspoonfuls of the dough, shape it into balls with your hands, and roll them in the powdered sugar to coat. Arrange the balls on the prepared baking sheet, keeping them evenly spaced. Gently press into the dough with your fingertips to make slight indentations.
- Bake until the cookies are golden, about 13 minutes. Transfer to a wire rack to cool.
To dip in chocolate (optional):
- Melt the bittersweet chocolate chips and stir until smooth. Dip the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.