These thin, elegant cookies are easy to make, but they take some care and patience because they are fragile.
Makes 40 cookies.
- 8 Tbsp. (1 stick) butter
- ½ cup blanched almonds
- ½ cup gluten-free rolled oats
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 4 oz.Scharffen Berger 70% Cacao Bittersweet Chocolate
- Preheat oven to 350°F. Line baking sheets with Silpats or parchment paper.
- Place the almonds in a food processor and pulse until coarsely chopped. Add the rolled oats. Continue pulsing until finely chopped, but not ground as finely as a powder.
- Melt the butter. Let it cool slightly.
- In a medium bowl, mix together the melted butter, sugar, egg, almond mixture, vanilla extract, salt and cinnamon. Stir to combine.
- Drop the batter by teaspoon onto baking sheets. Leave 2″ between cookies.
- Bake until brown, approximately 8 minutes. Cool completely on a wire rack.
- Melt the chocolate in the top of a double boiler or in a bowl placed over simmering water.
- When the cookies are cooled, gently remove them from the Silpat or parchment and flip so the smooth side is facing up. With a spatula, gently spread each cookie with some melted chocolate. Sandwich the cookies together and let stand to set the chocolate.
- Finished cookies can be stored between sheets of waxed paper or foil in an airtight container for up to a week.