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
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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