The Holiday season is approaching fast and baking delicious cookies is just an absolute must for me during this season. There are so many delicious recipes out there and I always feel the need to try them all, needless to say that that’s an impossible task. These Vanilla Almond Wafers are a gluten-free version of the traditional Vanilla Crescent or the German Vanille Kipferl, an impossibly irresistible holiday cookie. The best part of the cookie is the vanilla aroma, along with the soft, melted powdered sugar coating. The trick for this kind of sugar glaze is to cover the cookies with the powdered sugar while they are still hot from the oven. That way the sugar will melt lightly onto the cookie, leaving a nice smooth glaze.
I really like to incorporate a lot of gluten-free foods into our lifestyle these days. Nobody in our house is gluten sensitive, but I love the way gluten-free foods make me feel and my family loves the taste of the gluten-free food we prepare at home. So I worked on this gluten-free version of the famous Vanilla Crescent and the result is a soft and buttery vanilla and almond gluten-free holiday cookie that tastes even better than any other vanilla wafer I have tried so far.
Here is what you need for the gluten-free vanilla almond wafer:
1 cup of unsalted butter, softened at room temperature
1 cup sugar ( you can use regular cane sugar, but if you use sifted powdered sugar it will make your cookie extra soft)
1 1/2 cups gluten- free baking flour ( I used Trader Joe’s)
2 cups Almond Meal
2 teaspoons Vanilla
1/8 teaspoon sea salt
1/2 cup of powdered sugar for dusting
Preheat oven to 350 degrees
Cream butter and sugar with an electric mixer, then slowly add eggs, vanilla and salt.
Add gluten-free flour and almond meal
at this point you might have to put the electric mixer to the side and blend it all together with a spatula. The dough is very very soft!
Chill dough in the fridge for at least an hour, 4-5 hours is great, or even overnight.
Cover a baking sheet with parchment paper. With your hands form little 1.5 inch balls with the dough and flatten them out a tiny bit, so they represent the shape of a drop.
Bake for about 8-10 minutes, or until the rim of the cookie starts to golden ( I personally think that’s always a good rule of thumb)
When the cookies come out, use a sifter and dust them immediately with confectioner sugar.
When they are cooled down, remove them gently from the baking sheet.
Store them in an air-tight container, so keep their aroma.