Chocolate Almond Cookies
75g/3oz/6 tbsp butter, diced
175g/6oz/¾ cup caster (superfine) sugar
2 tbsp cocoa powder
6 tbsp rice flour
50g/2oz/½ cup tapioca flour
2 tsp gluten-free baking powder
1 medium egg
75g/3oz/¾ cup ground almonds
100g/3½oz gluten-free milk chocolate, diced
25g/1oz/¼ cup flaked almonds
1 Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with parchment paper.
2 Cream the butter and sugar together in a bowl or food processor until light and fluffy. Sift the cocoa, flours and baking powder into the creamed mixture, then add the egg and beat until smooth.
3 Stir in the ground almonds and diced chocolate. Spoon into 24 mounds on the prepared baking sheets, leaving space for them to spread. Sprinkle with the flaked almonds and bake in the oven for 8–10 minutes until the tops are cracked.
4 Leave to cool on the paper. Lift off the paper and store in an airtight container for up to three days.