Gluten-Free Espresso Wafers

Hi Bakers, I wanted to make gluten-free Milanos but these were not quite it…They were a happy accident that I will make again! These crisp little cookies have a light espresso flavor that works really well with the chocolate center. Make them with a full teaspoon of espresso if you want a bolder flavor. These taste great without the chocolate too… munch on them with a hot cup of coffee or dunk in a bowl of ice cream. Enjoy -Carolyn

Gluten-Free  Espresso Wafers

Dry

1 cup Cup4Cup gluten-free flour 

1/4 cup blanched almond flour
1 teaspoon sweet rice flour

1/2 teaspoon salt

1/4 teaspoon baking powder

Wet

8 tablespoons butter, softened

1 cup + 2 tablespoons granulated sugar

1 egg

1 egg white

1/2 teaspoon vanilla extract

1/2-1 teaspoon espresso powder

Chocolate Ganache for filling

1 cup of chocolate chips combined with 2/3 cup of warm cream

Preheat oven to 350F. Line the baking tray with parchment or a silicone mat.

In a medium-sized bowl, whisk dry ingredients together and set aside.

In a large bowl, beat butter and sugar together. Add egg, egg white, and vanilla extract and mix well. Add espresso powder and beat for one more minute. Add dry ingredients and stir until just combined. Pipe* (if you want long cookies) or scoop with a small scooper onto the baking sheet. Cookies will spread so be sure to leave 3” between them. Cook for about 12 minutes or until browned around the edges and firm in the middle. Cool completely on a rack. Cookies will crisp as they cool. Sandwich cookies together with a  spoonful of chocolate ganache. Let cool completely and store in an airtight container. 

You want to pipe the cookies about the same size so they sandwich together nicely. I marked lines 2.5 inches long on the back of the parchment paper as a guide.