1/2 cup powdered sugar
1 teaspoon almond extract
1 1/2 cups Gluten-Free Flour Blend (see below)
1/2 teaspoon salt
1/4 cup sugar
1/2 cup white baking chips or vanilla-flavored candy coating (almond bark)
1/4 cup roasted and salted shelled pistachio nuts, coarsely chopped
Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add gluten-free flour blend and salt; beat at low speed until well mixed. Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.
Heat oven to 350°F.
Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Using drinking glass with flat bottom, flatten each cookie to 1/4-inch thickness. (If cookies stick to glass, dip bottom of glass in sugar.) Bake 8-10 minutes or until lightly browned on bottom. Cool completely.
Place white baking chips in resealable plastic food bag. Microwave on Medium (50% power) 30-60 seconds, kneading bag every 15 seconds, until melted. Snip small opening at 1 corner. Drizzle melted chips over cooled cookies. Immediately sprinkle each cookie with 1/4 to 1/2 teaspoon chopped pistachios. Let stand until drizzle is set.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- To make ahead, bake cookies as directed. Cool completely. Place cooled cookies into freezer container with tight-fitting lid. Freeze up to 4 months. Let stand at room temperature until thawed. Drizzle with melted white baking chips; sprinkle with pistachios.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking