Gluten-Free Almond Crinkle Cookies Recipe

1. 1

   Heat the oven to 350 degrees F and arrange a rack in the middle.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Crumble the almond paste into the bowl of a stand mixer fitted with the paddle attachment.

4. 4

   Add the granulated sugar and salt and mix on medium speed until the almond paste breaks up and the mixture becomes grainy, about 5 minutes.

5. 5

   In a bowl, whisk the egg white until its frothy.

6. 6

   With the mixer on low speed, slowly pour the egg white over the almond mixture.

7. 7

   Increase the speed to high and beat until the mixture smooths out and comes together, about 2 minutes.

8. 8

   Sift the powdered sugar onto a piece of parchment paper.

9. 9

   Take heaping teaspoonfuls of the dough, shape it into balls with your hands, and roll them in the powdered sugar to coat.

10. 10

    Arrange the balls on the prepared baking sheet, keeping them evenly spaced.

11. 11

    Gently press into the dough with your fingertips to make slight indentations.

12. 12

    Bake until the cookies are golden, about 13 minutes.

13. 13

    Transfer to a wire rack to cool.

14. 14

    Melt the bittersweet chocolate chips and stir until smooth.

15. 15

    Dip the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.