Almond Crispies
The other gluten-free choice this year. I didn't realize until after baking that both varieties this year have almond flavoring (sorry Amelia!). These are crispy/cruncy/chewy and cinnamony.
Ingredients
| 1/4 cup | maple syrup |
| 1/4 cup | vegetable oil |
| 1 Tbsp | water |
| 1/2 tsp | almond extract |
| 1 cup | brown rice flour |
| 1/2 cup | almond flour |
| 1/4 cup | sugar |
| 1 tsp | baking powder |
| 1 tsp | ground cinnamon |
| 1/8 tsp | salt |
| 1/2 cup | finely chopped almonds |
Instructions
- Beat syrup, oil, water, and extract in small bowl until combined In separate bowl, combine flours, sugar, baking powder, cinnamon, and salt. Beat dry ingredients into wet until blended. fold in almonds.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment.
- Drop dough by rounded teaspoonfuls onto sheets and flatten slightly. Bake 10-12 minutes until bottoms slightly browned. Cool on pans for 1 monute before moving to wire racks.
This is a standin photo: the real photo is coming soon.