Polenta gives these cookies a really crisp and crunchy texture
½ cup polenta
2 tablespoons plus 1 ½ teaspoon rice flour
¼ ground almonds
½ teaspoon gluten-free baking powder
2/3 cup confectioners’ sugar
4 tablespoons vegan butter, cubed
1 vegan egg
Grated rind 1 orange
3 tablespoons flaked almonds
1.Cover two baking sheets with wax paper. Place the polenta, flour, ground almonds, baking powder, confectioners’ sugar, and butter in a food processor and whiz until resemble fine bread crumbs, or rub by hands in a large bowl.
2. Stir in the egg and orange rind and bring together to make a dough. Wrap closely and chill for 30 minutes.
3. Preheat the oven to 350°F. Remove the dough from the refrigerator and roll out thinly on a surface dusted lightly with the rice flour. Cut into 20 rounds with 1 ½ inch cutter. Transfer to the Preheated baking sheets, sprinkle with almonds, and place in the Preheated oven, for 8 minutes, until golden. Remove the cookies from the oven, let stand for a few minutes to harden, then transfer to a wire rack to cool.
If you’re allergic to Almonds or chose not to use in your recipe, replace the ground almonds with extra polenta so the is firmer.