Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.
- 1 cup fructose
- ½ cup butter, softened or substitute fat
- 2 eggs
- 1 ¼ cup rice flour
- ½ cup tapioca
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- 3/4 cup almonds (optional)
Aluminum cookie sheet.
Preheat oven to 350 degree F. In a large mixing bowl, cream butter and fructose until light and fluffy. Add extracts, then beat in eggs one at a time.
In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa. Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle. Divide dough into 2 parts. Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long. Bake 25 minutes.
Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide. Place slices on cookie sheet and bake at 325 degrees F for 10 minutes. Turn over and bake 8 minutes. Cool on wire rack, then store in airtight container. Makes about 36.