Fail? I goofed my own recipe and ended up with something delicious! These gluten-free Frangipane Blondie Cookies were supposed to be blondies but I forgot one of the eggs. They were so good but since they were a mistake I didnt even get a photo. #shorts #fail #glutenfree #recipe #cookie #almondblondie #almondcookie #foodie #foodvideo #trending #wheatfree #celiacfriendly #frangipane
Gluten-Free Frangipane Blondie Cookies
adapted from King Arthur Flour’s Crazy Blond Brownies
Dry
1 1/2 cups Cup4Cup Multipurpose Flour
1/4 cup blanched almond flour
2 teaspoons sweet rice flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Wet
1/2 cup butter, softened
2 cups light brown sugar, lightly packed
1 large egg plus 1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
Fangipane (almond mixture)
I made the frangipane from The English Kitchen’s recipe for Almond Frangipane Blondies or use your favorite recipe
Preheat oven to 350F and place rack in the middle position. Grease or line a cookie pan with parchment paper.
Mix fangipane together in a small bowl and set aside.
In a medium-sized mixing bowl, whisk together dry ingredients and set aside.
In a large mixing bowl microwave the butter and brown sugar until mixture comes together and becomes shiny and a bit smooth. Mix well and let cool for a few minutes or until warm but not hot. Mix in egg, yolk and extracts. Stir in the dry ingredients and then scoop onto pan with a #24 scoop or about 2 tablespoons for each cookie. Make a divot in the center of the cookie using the back of a measuring teaspoon. Fill with frangipane. Sprinkle with almond slivers. Bake for about 15 minutes or until the cookie is golden brown on the edges but still soft in the middle. Cool on a rack and sprinkle with powdered sugar. Chill cookies for the maximum amount of chew and almond flavor. Enjoy!