Gluten-Free Almond Cookies
Mantler Gluten-Free Cookie Mix
- 600g Mantler Gluten-Free Cookie Mix
- 3 egg whites
- 120g butter
- sliced almonds
- redcurrant jam
Knead all ingredients into a homogenous shortcrust pastry and leave to chill.
Roll out the dough to a thickness of approx. 3mm. Using a cookie cutter, cut out the tops, then cut out round cookies for the bottoms. Place the cookies on a baking tray (greased or lined with baking paper). Brush the top cookies with eggs and sprinkle with sliced almonds, then bake at a low heat.
Baking time: app. 12 minutes in a preheated oven
Baking temperature: 180°C
After baking, let the cookies cool down and spread the bottom parts with redcurrant jam and put together with the tops.
The leftover egg yolks can be used for custard or lemon curd or simply as a filling for sponge cakes.