Sensational Portuguese Gluten-Free Almond Finger Cookies

Allergens

None (can be made dairy-free by substituting vegan butter)

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 1/3 cup powdered sugar (for dusting)

Instructions

1. In a medium bowl, whisk together the almond flour, granulated sugar, salt, cinnamon, and nutmeg until well combined. Set aside. In a large bowl, cream the softened butter using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the egg, almond extract, and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Cover and refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Roll the dough into 1 inch balls, then flatten each ball slightly with the back of a spoon. Space them about 2 inches apart on the prepared baking sheets. Bake in preheated oven for 12 15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Once fully cooled, dust the cookies with powdered sugar using a fine mesh sieve.

Chef’s Insight

For an extra touch, drizzle the cooled cookies with melted white chocolate or a dusting of cinnamon.

Notes

Adjust baking time if using a different oven or climate.