Orange and Polenta Crispy Cookies
Ingredients
- 1/2 cup polenta
- 2 tablespoons plus 1 1/2 teaspoon rice flour
- 1/4 cup ground almonds
- 1/2 teaspoon gluten-free baking powder
- 2/3 cup confectioners’ sugar
- 4 tablespoons vegan butter, cubed
- 1 vegan egg
- grated rind of 1 orange
- 3 tablespoons flaked almonds
Preparation
Cover two baking sheets with wax paper. Place the polenta, flour, ground almonds, baking powder, confectioners’ sugar, and butter in a food processor and whiz until they resemble fine bread crumbs, or rub them together by hand in a large bowl.
Stir in the egg and orange rind and bring together to make a dough. Wrap closely and chill for 30 minutes.
Preheat the oven to 350°F. Remove the dough from the refrigerator and roll out thinly on a surface dusted lightly with rice flour. Cut into 20 rounds with a 1 1/2 inch cutter. Transfer to the preheated baking sheets, sprinkle with almonds, and bake for 8 minutes, until golden. Remove the cookies from the oven, let them stand for a few minutes to harden, then transfer to a wire rack to cool.
