Zutaten für Almond Iced Shortbread Balls Gluten Free
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 1/2 cups gluten-free flour blend
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract (for dough) and 1/2 teaspoon almond extract (for icing)
- 3 - 4 tablespoons water (optional, for icing if preferred over milk)
- Food coloring (optional)
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 3 - 4 tablespoons milk
- almond slices (for garnish, optional)
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Zubereitung von Almond Iced Shortbread Balls Gluten Free
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the gluten-free flour blend, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk if needed to reach desired consistency.
- Once the cookies are completely cool, dip or drizzle them with the icing. Sprinkle with extra almond slices, if desired.
- Let the icing set before serving and enjoying your delicious gluten-free almond shortbread balls!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
14g
Carbs
2g
