Saturday, October 6, 2018

(Gluten Free) Croq Tele

Buttery, sweet & salty croq tele (gluten free today)

These unassuming little sweet & salty buttery nuggets are addicting. At least they are to me. 
They're just a really great shortbread cookie, and although I already have them here on this blog, today I made them gluten free. 
I had my doubts that they would turn out as delicious as the wheat version, and I was pleasantly surprised. Like I said, sweet, a little salty, and gorgeously buttery--especially if you bake them to the point where the butter in them browns a bit. Mm. So good.
I'm going to have to give some of these away before I eat them all myself.

Croq Tele (TV Snacks)

  • Preheat oven to 325 degrees Fahrenheit. 
  • Line a baking sheet with parchment paper & set aside.
  • In a small bowl, mix the almond flour, sugar and salt. 
  • In the bowl of standing mixer or a large mixing bowl, mix the gluten free flour and the butter until it is sandy in appearance (see pic below).
  • Add the almond flour, sugar, and salt mixture to the butter & flour mixture and mix until completely incorporated and the dough gets a bit clumpy. It will not become a cohesive mass.
  • Using a half teaspoon measuring spoon, scoop up a packed level half teaspoon of the mixture. Scrape it out into the palm of your hand and pinch the dough with the fingers of your other hand to create a tight little lump that holds together.
  • Place on the baking sheet and continue to form the cookies until the pan is full. Cookies should be placed about 1 to 1 1/2 inches apart.
  • Bake at 325 degrees for 16-20 minutes. I like mine browned pretty well, so I bake them closer to the 20 minutes mark.
Makes about 9 to 10 dozen little nuggets

This is what the butter and flour mixture looks like right before you add the other ingredients.

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