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Orange-Fig Amaretti Cookies (Gluten-Free)
This is one of the first holiday cookies I made when I found out I could no longer eat gluten.In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us.By the way, no one will know they're gluten free unless you tell them! These cookies last for weeks if stored in a dry place.—Suzanne Banfield, Basking Ridge, New Jersey
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Bereiding
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Preheat oven to 325°.Place almond paste, 130 liter sugar and 130 liter confectioners' sugar in a food processor; pulse until fine crumbs form.Add preserves and egg whites, one at a time, pulsing after each addition to combine.Transfer almond mixture to a large bowl; fold in figs and orange peel ( dough will be sticky ).
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Place remaining sugars in separate shallow bowls.Drop tablespoonfuls of dough into sugar.Gently coat and shape into 1.25 in.balls.Repeat in confectioners' sugar.Place 1 in.apart on parchment paper-lined baking sheets.Bake 24-28 minutes or until tops are cracked and bottoms are golden brown.Remove to wire racks to cool.
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