Substitute chocolate chips for the almonds, and omit the egg white.Almond paste gives these dense and chewy cookies an intense almond flavor, balanced by the crunch provided by the almonds on the top.
Yield: 2 to 3 dozen
Active time: 15 minutes
Start to finish: 1 hour
3/4 cup brown rice flour
3/4 cup confectioners’ sugar
1/2 cup potato starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (11/2 sticks) unsalted butter, sliced
2/3 cup firmly packed almond paste
1 large egg
1 tablespoon whole milk
1 teaspoon pure almond extract
1 large egg white
1 cup sliced almonds
1. Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan.
2. Combine rice flour, confectioners’ sugar, potato starch, xanthan gum, baking soda, and salt in a food processor fitted with the steel blade. Blend for 5 seconds. Add butter and almond paste to the work bowl, and process until mixture resembles coarse meal.
3. Combine egg, milk, and almond extract in a small cup, and whisk well. Drizzle liquid into the work bowl, and pulse about 10 times, or until stiff dough forms. If dough is dry and doesn’t come together, add additional milk by 1-teaspoon amounts, until dough forms a ball.
4. Press dough into the prepared pan. Whisk egg white in a small cup and spread over dough. Pat almonds evenly onto dough.
5. Bake for 35 to 40 minutes, or until top is golden. Cool completely in the pan on a cooling rack, then cut into pieces.
Variation
Substitute chocolate chips for the almonds, and omit the egg white.
Be careful when purchasing almond paste. Solo brand, which is widely available, is gluten-free, but some brands use wheat starch, which is clearly on the label. So look carefully before you buy it.