1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp freshly grated nutmeg
1/2 cup butter
1/2 cup raw cane sugar
2 large egg yolks
1 tsp vanilla extract
3/4 tsp lemon or orange zest
blanched almonds
Preheat the oven 350 degrees. Line cookie sheets with parchment paper.
Stir together rice flour, baking powder, salt and nutmeg.
In another bowl beat butter and sugar together until fluffy. Beat in yolks, and vanilla, and zest. Fold in the flour mixture until blended.
Shape into little balls 3/4 inch balls and place them 2 inches apart on cookie sheet. Press each ball flat with the tines of a fork. Press an almond into the center of each cookie. Bake for 10 minutes until golden. Leave to cool on cookie sheet for 10 minutes and cool on rack.
These held together really well. But careful on the nutmeg, vanilla, and zest......I used less and I still found the spices overpowering.
This recipe is from the most recent Yoga Journal. It's a recipe by Rebecca Wood.
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