Almond Cookies - Gluten Free

35 minutes Prep: 20 minutes Cook: 15 minutes

60 calories per serving view nutrition facts

24 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	butter	or margarine
1/2	cup	brown sugar	lightly packed
1	teaspoon	almond extract
1	each	egg
1/2	cup	rice flour
2	cups	crisp rice cereal	crushed
2	tablespoons	almonds	chopped

Directions

Preheat oven to 350 degrees F.

Cream butter and sugar together until light and fluffy.

Add almond extract and egg. Beat well.

Stir in flour, rice crispies and almonds.

Shape into balls, 1inch in diameter and place on ungreased baking sheet.

Press with a floured fork to flatten slightly.

Bake for 12 to 15 minutes until lightly browned.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 13g

Amount per Serving

Calories 60 65% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 52mg	2%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	1%

Vitamin A	3%		Vitamin C	1%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Dieting and Special Diets

Last Recipes Viewed

Recipe Bite

Sweet Potatoes vs. Potatoes

by Linda Litman

Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......

Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal