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Among the flour/gluten-free recipes I have prepared for the Jewish holiday of Pesach these days, the most successful novelties were these gluten-free almond cookies with chocolate chips.
They did not defeat as I had hoped my grandmother’s amaretti macaroons, their strongest competitors, which are still the whole family’s favorites, but they came rather close.
- 200 g of sugar
- 1 egg
- 100 g of peanut or sunflower seed oil
- 250 g of almond flour
- 75 g of potato starch
- 100 g chocolate chips
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In your KitchenAid or with an electric beater at maximum speed, mix the sugar, eggs and oil until a light and frothy cream is obtained.
- Add all the other ingredients, blending more gently until the cookie dough becomes moist and sticky, but workable with slightly moist hands.
- Put the dough in the freezer for about ten minutes, then take it out and shape small balls the size of a walnut.
- Place the balls on the previously prepared baking tray, and cook at 180°C degrees in a preheated oven for 12-15 minutes.
- Do not over-bake: take the cookies out of the oven when they are still light and let them dry out for about ten minutes in their baking tray, before trying to remove them and put them in a tin box.