Recipe: Chinese Almond Cookies

the appetizer:

Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, includes recipes like Chinese Almond Cookies (Vegan); Chocolate, Chocolate Chip Angel Cake; Chocolate Attack with Chocolate Pudding and Whipped Cream; and "Devilish" Chocolate Layered Cake with Marshmallow Filling and Chocolate Avocado Icing.

Chinese Almond Cookies (Vegan)

These are the perfect finish to a Chinese-themed meal. Decorate with slivered almonds on top.

Wet Ingredients

6 raw cashews or hemp seeds
1/3 cup + 1 TBS water
1/3 cup walnut or sunflower oil
2 tsp. vanilla
1 tsp. lemon juice
1 TBS fresh lemon zest or 1/2 tsp. dried
1/8 tsp. freshly ground nutmeg
2 TBS butter substitute
1 tsp. almond extract

Dry Ingredients

1/2 cup whole grain sorghum flour
1/4 cup tapioca flour
1/2 cup gafava, soy or garbanzo bean flour
1/4 cup potato starch
1/4 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup organic cane sugar (Reserve 1 TBS for sprinkling tops)
Slivered or blanched almonds to decorate the tops

Preheat oven to 425 degrees.

1. Place wet ingredients in a blender and blend until smooth.

2. In a separate bowl, whisk dry ingredients together.

3. Add the wet ingredients to the dry ingredients and mix by hand with a flat whisk until incorporated. Do not over mix.

4. Roll out dough on an oiled baking surface and cut into rounds. Place on a Silpat or oiled baking sheet 1" apart. Sprinkle tops with organic cane sugar.

5. Bake 10-12 minutes or until golden brown. Remove from baking sheet and place on a rack until cooled. Serve immediately or cool and store in an airtight container.

Nutritional Information Per Serving

Servings 24; Calories 84; Fat 5g; Protein 1g; Carbohydrates 9g; Cholesterol 0mg; Sodium 91mg; Fiber 0g