I want to start off this blog post by saying, "These cookies are amazing". I have been testing so many of my Italian recipes to make them Paleo or Gluten-free. I am hoping to publish a Paleo/Gluten-free version of my cookbook early next year. With all of our trips to so many regions of Italy and Italian heritage - I can share so many delicious recipes and stories with you. I am enjoying having my family and friends test all of my recreated recipes! I am making these today for a cookie swap tomorrow at my friends house. I already had 3 cookies with 1 cup of tea...
Here is how I made them! Enjoy
Preheat oven to 325 degrees F.
In a large bowl or mixer blend butter together. Gradually add in confectioners' sugar and salt.
Add almond meal and vanilla while mixing ingredients then in 1 cup batches add in gluten free flour.
Using a melon scoop or a tablespoon shape cooking (either in a ball or the traditional crescent shape).
Place on ungreased baking sheet, and bake for 15-17 minutes. (My first batch took me 17 minutes then the last 2 batches were exactly 15 minutes).
Place on your platter, let cool for 3 minutes then dust with confectioners' sugar (or alternatively you can carefully roll). Enjoy.
Note: You can make these in advance and freeze! Just dust with extra confectioners' sugar before serving.