Ingredients:
- Dry Ingredients
- 1 cup 1:1 gluten-free flour
- 1/4 cup almond flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients
- 7 oz almond paste
- 1/2 cup dairy-free butter, room temperature
- 2/3 cup granulated sugar
- 1/4 cup applesauce
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- Toppings
- 1 1/2 cups sliced almonds
- Powdered sugar, for dusting
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together gluten-free flour, almond flour, tapioca flour, baking powder, and salt. Set aside.
- Using a hand or stand mixer, cream almond paste, butter, and sugar until light and creamy (2–4 minutes).
- Add applesauce, almond extract, and vanilla extract; mix until combined.
- Add dry ingredients and mix on low speed just until incorporated. Do not overmix.
- Scoop dough (about 2 tablespoons each), roll into balls, and coat with sliced almonds.
- Place on prepared baking sheet and bake for 15–20 minutes, until edges are lightly golden.
- Cool 5 minutes, then transfer to a wire rack to cool completely.
- Dust cooled cookies with powdered sugar before serving.