Gluten and Lactose Free Almond Cookies

Gluten and Lactose Free Almond Cookies

Love at first bite!

Ingredients :

To Make these perfect Gluten and Lactose Free Almond Cookies, you will need :

• ¾ cup vegan butter-180 g
• ¾ cup icing sugar- 100 g
• 1 egg
• 1 teaspoons vanilla extract- 7 ml
• ¾ teaspoon salt- 3 g
• 2 cups almond flour -240 g
• 1 ½ cup tapioca starch-170 g

Directions:

1. In a bowl, Beat the butter and sugar about 2 minutes. Add the salt and vanilla and beat until combined. Add the egg and mix until combined.

2. Add the almond flour and tapioca starch and mix until just combined. Don't over-beat.

3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 2 hours. 3. Remove the dough from the refrigerator and roll the dough on the parchment paper.

4. Cut the dough into shapes using cookie cutters or biscuit cutters.

 5. Transfer rounds to a parchment-lined baking sheet. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.

6. Bake all of the cookies for 8 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

7. Place the cookies with the holes in them on a cookie sheet and sift icing sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. The cookies keep well, airtight at room temperature, for up to 3 days. They will be crisp when freshly made and will soften slightly as they sit. Refrigerate the cookies for longer storage, up to 1 week.