1. Preheat oven to 350o F
2. With a mixer or egg beaters, beat butter until fluffy.
3. Add sugar and 1 egg, mix until light in colour and creamy.
4. In a separate bowl mix together ground almonds, white rice flour, tapioca starch, xanthan gum, cinnamon, and lemon zest and add to butter/sugar mixture. Blend until it comes together.
5. Roll out 3-4mm thick and cut into desired Christmas shapes. Place on baking pan with parchment paper. Brush the cookies with egg white and sprinkle with sliced
almonds.
6. Bake for 8-10 mins. Cookies should be light in color on top, and golden brown underneath.
Shop Ingredients
Directions
1. Preheat oven to 350o F
2. With a mixer or egg beaters, beat butter until fluffy.
3. Add sugar and 1 egg, mix until light in colour and creamy.
4. In a separate bowl mix together ground almonds, white rice flour, tapioca starch, xanthan gum, cinnamon, and lemon zest and add to butter/sugar mixture. Blend until it comes together.
5. Roll out 3-4mm thick and cut into desired Christmas shapes. Place on baking pan with parchment paper. Brush the cookies with egg white and sprinkle with sliced
almonds.
6. Bake for 8-10 mins. Cookies should be light in color on top, and golden brown underneath.