Every Christmas I give my special colleagues a small bag of cookies each. Some are frosted, some are with chocolate chips, some with cinnamon & ginger.
I try to change recipes as much as possible… I am the office baker 😉
Since a very nice girl is coeliac, I bake at least one batch of gluten-free cookies, so she can have some, poor honey.
I have found this wonderful recipe on the web ages ago and I must confess I have lost the source. Sorry about that.
I love it: the ingredients mix perfectly and the cookies taste supergood! Crunchy but not too much, with a clear note of rice and a crumbly consistency.
So, here it is!
400 gr almonds or rice flour (I used half rice and half walnut)
200 gr sugar
2 egg whites
2 tablespoons of rice milk
8 gr of salt
Mix all the ingredients until you get a sticky mixture.
Wrap it up in plastic wrap and cool it for at least 1 hour.
Roll the mixture and use your favourite cookiecutters!
Cook for 15 minutes at 170°C.
Frost with a mix of 1 egg white and some icing sugar.
Yummie! I was such in a hurry the last few days, I had no time to take pictures. BUT I’m going to bake these cookies again tomorrow and I promise I will post the result.