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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 10g Recipe makes 24 cookies) The following items or measurements are not included below: 12 blanched almonds |
||
| Calories 33 | ||
| Calories from Fat 2 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 10mg | 0% | |
| Total Carbohydrate 7.2g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 3.6g | ||
| Protein 0.5g | 1% | |
Ingredients
- 2/3 cup rice flour or rice flour (available at specialty stores)
- 2 tablespoons ground almonds
- 1/4 cup sugar
- 1 large egg white, lightly beaten
- 2 tablespoons clear honey
- 3 drops almond extract
- 12 split blanched almonds
Directions
1
Preheat the oven to 325°F.2
Mix the rice, ground almonds, and sugar.3
Thoroughly beat in the egg white, honey, and almond essence.4
Line a cookie sheet with waxed paper.5
Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.6
Bake in the oven for 15-20 minutes, until the cookies are light golden brown.7
Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.8
When cool, store in an airtight tin.
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- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Charishma Ramchandani
On Oct 31, 2003
I have to confess that when I saw this recipe I thought these cookies wouldn't be very nice(that's because using rice flour to make cookies is something I got to know only when I saw this recipe).So, I was a little reluctant to try them. Then I decided that I really had to try them just to know whether I was right or wrong. I'm SO GLAD I was wrong! LOL. These are WONDERFUL! When baked they look like as though they were bought from a bakery(I mean it!). They taste wonderful; they are a little chewy and when you bite into them, you get the taste of rice flour and almonds. These cookies took exactly 20 minutes to bake in my pre-heated oven at 160C. They look so pretty(since I make bigger cookies than usual, this recipe made exactly 9 cookies for me and 12 blanched and halved almonds were almost double to what I required since I had fewer cookies, so, I stuffed 3 little almond slices in each cookie, and as they baked, the slices sunk more into the cookie with a little of the almond popping up! Looks really cute!) These will be wonderful cookies to have on hand in the winter months. I have 4 bags of rice flour and now I know exactly what I'm going to do with them
! Thank you SOOOOOO MUCH for sharing this recipe!
From: Annetty
On Jan 26, 2005
I made these cookies for my DH who is a celiac (no wheat, oats, etc, etc) and followed to the letter, the only change was that I pressed whole almonds onto the top of the cookies. He was very impressed with the taste and wants me to make them again (soon!)
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