These days, I'm always on the lookout for naturally gluten-free recipes for those times I don't want to fuss and bake with 3-4 different hard-to-find gluten-free flours. These Italian almond cookies
caught my eye before the holidays and my plan was to bake them for Christmas. I even picked up all the ingredients but for some reason or other they were pushed aside for other decadent treats.
When I finally wanted to try them, I found myself low on almond flour. I remembered a bag of cashew flour I picked up at Trader Joe's recently and had been wanting to test out a recipe with it so I decided to give it a shot. The result was an obviously nutty, fragrant cookie that's crisp on the outside and chewy on the inside. Which, are the characteristics of a perfect cookie, in my humble opinion.
Next time, I'll make sure to have almond flour on hand as I would love to taste these cookies full of almond flavor - which, is typical of the traditional Italian amaretti. I added a few more drops of almond extract than the recipe called for but I think it could have used a full teaspoon. In any case, I gobbled three of these down before I realized that I should save some to go with some afternoon tea with friends.
Source: Adapted from David Lebovitz's Italian Almond Cookies
I substituted almond flour with cashew flour, and used 1/2 teaspoon almond extract. I would go with 1 teaspoon even if I used the almond flour since I love the flavor. Also, a note about the dough - mine was a tad wet so I used more than the 290g noted in the original recipe. Probably closer to 350g - my dough was still not firm enough to roll into balls so I used a cookie scoop and dropped into the egg wash, then used a fork to remove and roll in almond slices. It was a bit messy, but worked. Please read the comments from David's original post to investigate further as it seems many others had the same problem even without substitutions.