Slice-and-Bake Almond Cookies with Cardamom, Orange, and Pistachios – Gluten Free and Dairy Free

Best Cookie We’ve Had All Year

We’ve mentioned it many times, but if you are new to our blog then you might not know that our family has lots of different food intolerances. One of our family members is gluten intolerant and many of us need to eat dairy free. Before we all gained these intolerances, we’d get together every year with multiple generations in our family and make candy and cookies until we couldn’t stand anymore. It was one of our favorite parts about the holiday season, getting to bake together!

We haven’t let go of this tradition one bit, but we have adapted our recipes and tried new things so that we can include all our family members. My mom came across a similar recipe when looking to make gluten free cookies.

The title is a bit overwhelming at first look. But let me tell you, these are amazing! I can’t stop eating them. They are one of the most flavorful cookies I have ever had and in the best way possible. Lots of flavors and interesting combinations. And they’re miniature!

We hope you try these out and love them as much as everyone in our family does. And if you aren’t gluten or dairy free you won’t even notice. It’s just that good of a cookie.

-- Rebel

My Grandma Mary called this kind of cookie “icebox cookies.” Some people still call them refrigerator cookies. What’s great about them — and why Grandma loved them so much — is that you keep them in the frig or freezer and then bake them fresh when you’re ready to serve them.

~ Lee

If you make these cookies we would love to hear what you think and see how they came out! Comment below, tag us on instagram @burnttoast_foodblog or follow us on Pinterest. Happy holidays!

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Slice-and-Bake Almond Cookies with Cardamom, Orange, and Pistachios – Gluten Free and Dairy Free

by Burnt Toast Food Blog December-14-2018

An easy, gluten free update to old-fashioned slice-and-bake cookies. Make them dairy free. Easy to make ahead, freeze, and bake when ready to serve.

Ingredients

• 1 cup sugar
• 1/3 cup vegan margarine, at room temperature
• 1 large egg
• 1 heaping tablespoon fresh grated orange zest (about two oranges)
• 2 cups almond flour (not meal)
• 1/4 cup potato starch
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon kosher salt
• 1/2 cup roasted pistachios (unsalted), finely chopped

Instructions

1. In electric mixer on medium speed, beat sugar and vegan margarine until light in color and fluffy. Add egg and orange zest, until just combined. 2. In medium bowl, whisk together almond flour, potato starch, cardamom, and salt. Fold into the wet ingredients. Cover tightly and refrigerate 1 hour. (Since this is a gluten free dough, it is stickier and needs refrigeration to make it easy to work with.) 3. Spread chopped pistachios on a 12” long piece of waxed paper. Set aside. 4. Divide dough into 2 balls. Roll 1 ball into a log 1 1/2” wide, flattening the ends. Repeat with the remaining ball of dough. Roll logs in pistachios to coat. Wrap logs in plastic and chill 1 1/2 hours or freeze 45 minutes. 5. Heat oven to 350°. Line 2 baking sheets with parchment or silpat mats. 6. Slice dough in 1/4" rounds and place on baking sheets about an inch apart (these cookies don’t spread much). 7. Bake cookies 8-12 minutes until undersides are golden brown. (It’s helpful to actually flip one cookie over to see if it’s browning.) They’ll still be very soft but will set up. Transfer to wax paper-lined wire racks. Bake remaining sheet of cookies. Notes: - To make ahead: freeze rolls, double-wrapped tightly in plastic wrap and in a freezer bag or foil. Mark the bag with oven temperature and baking time so you don’t have to look up the recipe. When ready to bake, let the logs thaw for 10 minutes and then slice into cookies. Bake as directed – it may take a little longer since they’re frozen. Another alternate is to slice the cookies, freeze them on a baking sheet, and slide into a freezer bag, separating layers with wax paper. When ready to bake, just pop the cookies onto a baking sheet. Unbaked cookie dough stays fresh 3 days in the refrigerator or 3-4 weeks in the freezer. - Make it dairy-full: substitute real butter for the vegan margarine.

Details

Prep time: 30 mins Cook time: 25 mins Total time: 55 mins, plus 2 1/2 hours chilling time Yield: about 30, 1 1/2” cookies