Marzipan and almond cookies, gluten free

Ingredients

• 150 g Marzipan, softened
• 110 g Cane sugar
• 130 g Gluten free flour mix
• 100 g Almonds, sliced
• 50 g Butter, unsalted
• 1 1/2 pcs Eggs
• 1/2 tsp Rum extract
• 1/8 tsp Fresh ground salt

Method

1. Place the marzipan into a warm place an hour before using.
2. Place marzipan in food processor with butter, rum extract, and egg yolks; process until smooth.
3. Whip the egg whites with the sugar.
4. Mix the two egg mixtures well, then add the flour and knead the dough.
5. Pour almond flakes into a large, shallow bowl.
6. Lightly oil or water your hands and roll balls, 3cm wide, then roll them into crescent form.
7. Gently push all the crescents into the almond flakes to make the flakes adhere.
8. Preheat oven to 180°C and line baking sheet with parchment paper.
9. Set cookies on sheets about 2cm apart.
10. Cookies will spread just slightly.
11. Bake in preheated oven 15 to 20 minutes or until light golden on top and just browned on the bottom.
12. Remove from oven and set on wire rack to cool.
13. For extra decoration, you can dust with icing sugar while cookies are still warm or dip the two ends into melted chocolate.