At this time of year, it’s difficult not to catalog at least one cookie recipe. This cookie is adapted from the cinnamon cookies in the seminal how-to book, “Martha Stewart’s Christmas.” Re-reading the recipe after all these years, I was surprised to see that this late-1980’s almond-based cookie was—likely unintentionally—nearly gluten-free. Made with almond-flour and copious cinnamon, ginger, nutmeg and mace, the simple addition of gluten-free flour for rolling was all that was needed. Our Norwich Terrier, Red, was very helpful this year.
- 3 Cups Blanched Almond Flour
- 4 Egg Whites
- 2 cups sugar + 1/2 cup sugar reserved for rolling
- 3 Tablespoons Ground Cinnamon
- 1 Tablespoon Ground Ginger
- 1 teaspoon Ground mace
- 1 teaspoon Kosher salt
- 1 whole, Grated Nutmeg
- 1 Cup All-Purpose Gluten-Free Baking Flour
For the glaze
1 Cup Confectioners Sugar + 4 Tablespoons of Water
- Whisk together almond flour, spices and salt
- Beat the egg whites to soft-peak stage, then add sugar slowly until you have a thick, marshmallow-y mixture
- Combine the egg-white and almond flour mixture
- Pack the dough in plastic wrap, and let it sit—at least overnight.
- Preheat oven to 300 degrees.
- Combine the cup of flour and 1/2 cup sugar, and generously cover your rolling surface.
- Divide the dough into four pieces and roll out each to 1/4-inch thickness, cut into desired shapes, and allow to come to room temperature.
- Bake for 35 minutes.
- When the cookies are hot out of the oven, coat them with the confectioner’s sugar/water mixture to create the “cracked pottery” look!