The Hot Handle

A blog interspersed with occasional gluten free recipes.

Please note: If you have a family member who requires a gluten free diet, be sure to use a cast iron skillet that has never previously touched gluten....and if it has, scrub it all down completely and re-season, to be on the safe side.

Looking for information on Celiac Disease? There are many good sites, but here is one to get started with:

Saturday, June 25, 2011

Off the Handle: Italian Almond Cookies

You know those great platters of Italian cookies that people buy for parties?  I usually dig down and take only the almond macaroon style....they have the most amazing almond flavor, and a melt-in-your-mouth texture.  Sometimes they are rolled in pignoli nuts, sometimes they are topped with a whole almond.  However they are dressed, I find them!

If you need to be gluten free, those platters are off-limits due to the risk of contamination.  It's from a standard bakery, after all.... you have to guess they probably make them with floured hands, even if there is no flour in the recipe.  They are also piled onto a tray with all the other cookies....

Enter The Hot Handle to ensure the ability of gluten free individuals (a.k.a. my DS) to partake in this delicious treat.  I also discovered they are EASY.  YaY!

Recipe should easily double if you'd like!

Italian Almond Cookies

Preheat the oven to 350.

Open an 8-oz can of almond paste and put that in the food processor.
Add 1/2 cup of sugar.
Combine until crumbly in texture.

Add 1 egg white and 1/2 to 1 tsp of vanilla.
Process again until smooth.
It will be kind of sticky and wet.

Spoon this mixture into 16 lumps onto a cookie sheet lined with parchment paper.
Using wet fingers, smooth these lumps into nice round lumps.

Decorate with 3-4 slivered almonds on each lump.

Bake 20 minutes, until golden brown.
Let cool on parchment paper.
Remove from parchment.  Hide them until serving time.