Recipe by Beulah Schott
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packed brown sugar
white rice flour
crisp rice cereal
These are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.
Beware: Most crisp rice cereal contains malt flavoring which is not gluten free.
Good cookies...I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit.
Really strange texture, and didn't make anywhere near 2-3 dozen.
5 Stars for Taste! I love almond cookies and these deliver in taste. I crushed up the cereal a bit. I love the texture. You do have to watch the cooking time, and the recipe doesn't make as many as stated.
I loved these cookies. I baked them for my personal Christmas treat. I did crunch up the rice cereal. I also used 1-4 cup of agave instead of brown sugar, I used lard instead of butter, "I cannot have dairy. I did not put chopped almonds in the mix, instead I pressed a toasted whole almond into each cooky. They were great!
We really like these delicious crispy cookies. I too crushed the cereal a little. It made 18 average sized cookies for me. Right when these cookies are gone, they're asking me to make more! Nice buttery flavor!
Very tasty and light, but fell apart easily.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 26
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