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.

courtesy of cannelle et vanille