Italian Orange-Fig Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

ITALIAN ORANGE-FIG COOKIES

Makes about 3 dozen

 

INGREDIENTS

 

2 Pkgs 8oz each Almond Paste

1 Cup Sugar, divided

1 Cup Confectioners' Sugar, divided

 

2 Tbls Apricot Preserves

3 Large Egg Whites, room temperature

½ Cup Dried Figs, finely chopped

1 Tbl Grated Orange Peel

 

DIRECTIONS

Preheat oven to 325°F

Large cookie sheet with parchment paper

 

Place almond paste, 1/2 Cup sugar and 1/2 Cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel. Dough will be sticky.

 

Place remaining sugars in separate shallow bowls. Use a medium cookie scoop or teaspoon to portion out the dough and drop into sugar. Gently coat and shape into balls. Repeat in confectioners' sugar and place 1 inch apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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