Almond Cookies
• 1 cup rice flour
• ½ cup light brown sugar, packed
• 2 cups finely ground blanched almonds
• 6 tbs. soft butter
• 1 tbs. ice water
• 30 almonds
Sift the rice flour and brown sugar into a bowl. Mix in the almonds, and then work in butter with the hand. Stir in the ice water. Break off tablespoon-size pieces of dough and shape into balls. Arrange on a greased cookie sheet, leaving at least 1 inch between each. Flatten slightly and place an almond in the center of each. Bake 12 minutes, or until delicately browned.