These cookies are reminiscent of those served in Chinese restaurants, with a really intense almond flavor.
Yield: 2 dozen
Active time: 15 minutes
Start to finish: 35 minutes
3/4 cup amaranth flour
1/2 cup almond meal
1/4 cup cornstarch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup smooth almond butter
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon pure almond extract
24 blanched almonds
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats.
2. Combine amaranth flour, almond meal, cornstarch, xanthan gum, baking soda, and salt in a mixing bowl. Whisk well.
3. Combine almond butter, butter, granulated sugar, and brown sugar in another mixing bowl and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add egg and almond extract, and beat for 1 minute.
4. Slowly add dry ingredients to the butter mixture, and beat until stiff dough forms.
5. Form 1-tablespoon amounts of dough into balls, and transfer balls to the prepared baking sheets, leaving 2 inches of space between balls. Flatten balls with the bottom of a glass dipped into amaranth flour to a thickness of 1/3-inch. Press 1 almond into the center of each cookie.
6. Bake for 10 to 12 minutes, or until lightly brown. Cool cookies on the baking sheets for 2 minutes, and then transfer to a wire rack to cool completely.
Variation
Substitute cashew butter for the almond butter, vanilla extract for the almond extract, and press cashews into the cookies before baking.