Recipe Test: Italian Lace Cookies

I just love taking old recipes, especially Italian ones being Italian myself, and making them into gluten free, healthful recipes.  Now I am not saying to eat these cookies or any sweet treats to excess or on a daily basis, since we know moderation is key in all things for optimal health.  But using sugars that actually contain some healthful properties rather than over processed table or corn sugars is a wise choice.  Using organic ingredients ensures that you are getting the vital nutrients from all your ingredients, so when possible purchase organic.

This weekend was about old fashioned Italian Lace Cookies, like the ones we used to get at our favorite Italian bakeries.  The flavor of these are addicting!  The only downfall to this first batch was that the edges are a bit on the crumbly side.  Since the flavor was fantastic, I am not going to change too much, just see if I can adjust some minor things to make them just right.

Almond Italian Lace Cookies

*Use Organic Ingredients*

1/2 Cup Almonds, ground (food processor is easiest)

5 TB Coconut Oil Ghee

1/4 Cup Light Brown Sugar

2 TB Turbinado Sugar

2 TB Pure Maple Syrup

1/3 Cup Brown Rice Flour & Almond Flour, sifted together

1/8 tsp Real Salt

3/4 tsp Vanilla Powder

1/2 Cup Dark Chocolate, melted (optional)

Pre-heat oven to 350 degrees.

In a medium bowl whisk together the flour, vanilla powder & salt and set aside.

In a medium saucepan over low heat, heat the ghee, brown sugar, granulated sugar, and maple syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and pour into the flour mix.  Stir in the ground almonds.

Mixture may become dry, but don't worry.  Roll dough into small 1/2" balls and place on parchment lined baking sheets, and flatten with the palm of your hand.  Set up all cookie sheets with dough & bake in oven for 8 - 10 minutes, or until flattened out and golden brown in color. 

Be careful to let the cookies cool completely before trying to remove them from the parchment paper.  

If you would like to dip or drizzle chocolate on the cookies, double boil the chocolate & dip one side of each cooled cookie into the chocolate.  Place on sheet and refrigerate cookies with chocolate for 10 - 20 minutes.

Chocolate dipped/drizzled or plain, store in glassware layered between parchment sheets.

Happy baking everyone!!!