Gluten-free almond cookies

Making gluten-free cookies is one of the biggest challenges. When I came across this recipe and realized it was gluten-free I was quite intrigued and excited to try it out. I made the original recipe with almonds. In this recipe three eggs are separated and only the egg yolks are used. I was wondering if this recipe could work with whole eggs, and tried it using cashew flour. This second batter turned out to be too liquid (maybe use one egg instead of two, which Is what had used), so I added some gluten-free flour to rescue the cashew cookies. Both recipes can be found below.

Ingredients:

Parchment paper

Baking sheet

Cookie cutters

3 egg yolks

120 g sugar

1 package vanilla sugar or some vanilla essence

1/4 teaspoon finely grated lemon peel

1/4 teaspoon baking powder

200 g almond flour (I buy it at Trader Joe's, but you can grind almonds in a food processor)

Some confectioner's sugar

Frosting:

100 g confectioner's sugar

3 teaspoons lemon juice

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Line baking sheet with parchment paper.

2. Mix egg yolks, sugar, vanilla sugar or vanilla essence with an electric hand mixer on highest setting until well blended and creamy. Stir in baking powder and lemon zest. Add almonds and knead until a dough has formed.

3. Sift some powdered sugar onto a flat surface (a board, table). Roll the dough on top of the powdered sugar until about 3-5 mm thick. Cut out cookies and put them on parchment paper.

4. Bake cookies for about 10 minutes at 180 degrees Celsius (350 F).

5. Mix confectioner's sugar with lemon juice. Remove cookies from oven and glaze the hot cookies. Let cool down and store in a tight box.

For the cashew drops:

2 eggs

80 g sugar

1 package vanilla sugar or some vanilla essence

1/4 teaspoon finely grated lemon peel

1/4 teaspoon baking powder

150 g cashew flour (I buy it at Trader Joe's, but you can grind cashews in a food processor)

100 g gluten-free flour (Trader Joe's)

Frosting:

Chocolate, melted

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Line baking sheet with parchment paper.

2. Mix eggs, sugar, vanilla sugar or vanilla essence with an electric hand mixer on highest setting until well blended and creamy. Stir in baking powder and lemon zest. Add cashew flour and gluten-free flour.

3. Using two teaspoons put little portions of the batter onto parchment paper.

4. Bake cookies for about 10 minutes at 180 degrees Celsius (350 F).

5. Melt chocolate over hot water or in the microwave. Dip one cookie half into the chocolate, put the cookies on parchment paper until the chocolate has dried. Store cookies in a tight box.