ALMOND AND BLUEBERRY COOKIES – GLUTEN-FREE

I have a blank mind this morning but I really don’t feel like sitting here, staring at the keyboard, I want to go and get something for our stupid apricot tree (that obviously is regaining some kind of intelligence as it didn’t grow leaves in December) and our lovely born-again peach tree, they need their yearly February treatment. The ‘trans gender’ lemon or rather ex. lemon tree will have to take care of itself, I haven’t forgiven it for turning into some kind of orange tree. Sometimes I think our garden and its inhabitants are ‘worse’ than our children but at least I don’t feel as responsible for the things growing outdoors as I feel for those growing indoors. And that is a relief.

Another Gluten-free Friday and I am still at it, I am almost surprising myself here. A very good friend of mine in the US sent me a big bag of dried blueberries and I want to share some of it with you so please have some gluten-free almond and blueberry cookies.

ALMOND AND BLUEBERRY COOKIES – GLUTEN-FREE

100 g/3,5 oz butter, salted
100 ml/0,42 cup sugar
100 ml/0,42 cup almond flour
200 ml/0,85 cup corn starch
1 tsp baking powder
100 ml/0,42 cup dried blueberries (or some other type of dried berries)

- Stir butter and sugar smooth.
- Mix corn starch, baking powder and almond flour and add it to the dough. Mix or knead well.
- Add the blueberries, mix to distribute them as evenly as possible and then start rolling small balls.
- Put the balls on a baking sheet and flatten them with a spoon or a fork.
- Bake in a pre-heated oven (175°C/350°F) for about 10 minutes.



Some gluten-free cookie recipes here on Lucullian, for more see the recipe index:

GLUTEN-FREE ZESTY LIME AND POLENTA COOKIES
GLUTEN-FREE CHOCOLATE COOKIES
RICOTTA AND HAZELNUT COOKIES (GLUTEN-FREE)
GLUTEN-FREE WALNUT COOKIES

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