Gluten Free Kieflies

1. 1

   The day before, in a large bowl, combine almond flour, tapioca flour, white rice flour, and xanthan gum. Using a pastry blender or 2 knives criss-crossed work the butter in until it's the size of peas. (if you're lucky enough to have a food processor it'd probably be a lot easier/faster here). In small bowl whisk together egg yolks and sour cream until smooth. Pour into flour/butter mixture and mix until smooth. Pinch off dough and roll into balls about the size of a golf ball. Cover and refrigerate dough for 24 hours.

2. 2

   Prepare filling (day of or day before, either is ok, just be sure to refrigerate it when not in use): Whip egg whites to soft peaks. Coarsely grind walnuts in food processor or blender. Fold walnuts and powdered sugar into the egg whites.

3. 3

   Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.

4. 4

   On rice floured wax paper roll out dough balls into a 1/4-inch thick circle. Add 1-2 teaspoons filling off-center, then roll jelly roll style. Pinch the ends closed and curve cookie into a crescent shape. TIP: I use my tortilla press instead of a rolling pin to roll them out. Always keep the dough cold! It's very easy to work with when chilled but once it starts to warm up it gets sticky. I take out only 5-6 dough balls at a time while keeping the others in the fridge until I'm ready for them.

5. 5

   Bake 18-22 minutes until light golden brown. Remove immediately to a wire rack. Cool completely then dust with powdered sugar.

* Per serving · 4 servings · Values may vary.