08 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Crunchy Almond Cookies
Crunchy Almond Cookies

This is a classic Praline-type recipe that I just needed to find the right binder for, and the millet flour fit the bill. These cookies can be made any time and kept in the freezer.


3/4 cup finely chopped almonds

1/2 cup raw sugar

3 tablespoons butter

1 tablespoon millet flour

2 tablespoon heavy cream


Equipment: Heavy saucepan, 2 baking sheets, parchment paper, round cookie cutter

  • Preheat oven to 375 degrees.
  • Combine all ingredients in the saucepan over medium low heat, and heat until butter and sugar are dissolved. Remove and cool for 10 minutes.
  • Line baking sheets with parchment paper and pour half the mixture on each sheet. Bake one sheet at a time for 6 minutes, or until just browned.
  • While still on baking sheet, quickly cut mixture into two- or four-inch cookies with cookie cutter. Place each cookie on a cool surface.
  • Repeat with second sheet.

Makes 16-20 cookies

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