Friday, February 26, 2010

lemon & almond meltaways

Gluten Free Lemon and Almond Meltaways
115 grams buter
95 grams powdered sugar
Zest of 2 lemons
2 Tbs lemon juice
2 tsp vanilla extract
100 grams sweet rice flour
40 grams cornstarch
35 grams sorghum flour
20 grams amaranth flour
20 grams almond flour
1/2 tsp salt
Cream the butter, powdered sugar and lemon zest together. Add the lemon juice and mix. Combine all the dry ingredients and add them to the mixer. Cream until all comes together.
Transfer the dough to a sheet of parchment and shape it into a log that is about 2 inches in diameter. Use the parchment to tighten the log and form a nice cylinder.
Refrigerate the dough for at least 2 hours.
Cut the log into 1/4 inch thick disks. Place these on a baking sheet lined with parchment and bake at 350F for about 12 minutes. Let them cool on the baking sheet.
When they have cooled a bit but they are still warm, covered them in powdered sugar.

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