Serves 30
32 min
Gluten-Free Vanilla Crescent Cookies
Recipe GLPRc63a9cf6ab948f
These delicate, buttery crescent cookies are crafted from a blend of gluten-free flours and finely ground nuts, delivering a tender crumb with rich vanilla flavor. Light and subtly sweet, they're finished with a dusting of powdered sugar for an elegant treat.
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Ingredients
1 cup confectioners' sugar, plus more for finishing
14 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
6 ounces walnuts or almonds, finely ground
1 1/4 cups plus 2 tablespoons tapioca flour
1/2 cup chickpea flour
1/3 cup chestnut flour
1/4 cup white rice flour
1/2 teaspoon fine salt
Directions
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and confectioners' sugar until light and fluffy, approximately 2-3 minutes.
Add the vanilla extract to the butter mixture and blend until fully incorporated.
Stir in the finely ground walnuts (or almonds) until evenly distributed throughout the dough.
In a separate bowl, whisk together the tapioca flour, chickpea flour, chestnut flour, white rice flour, and fine salt to combine.
Fold the dry flour mixture into the butter and walnut mixture until a cohesive dough forms.
Pinch off pieces of dough approximately the size of a walnut and gently form into small logs.
Curve each log into a crescent shape and place on the prepared baking sheets.
Bake for 10-12 minutes, until the cookies are just set and very lightly golden on the bottom.
Allow cookies to cool for 3-5 minutes on the baking sheet, then transfer to a wire rack.
Once cooled completely, dust the crescent cookies generously with additional confectioners' sugar.
