Cranberry-Glazed Almond Cookies (Gluten Free)

I loved these cookies! I bookmarked them awhile ago, during the holidays, and never got around to making them until now.  Back then, I bought a bag of cranberries and stuck them in the freezer with this recipe in mind.  I can't wait to make these again.  They turned out so well; for some reason I wasn't expecting much but they were so good.  

Cranberry-Glazed Almond Cookies (Gluten Free)

adapted from the Kitchn

1 medium lemon
2 cups super-fine or finely ground almond flour (192 grams, not almond meal)
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 large egg whites
1 cup fresh or frozen cranberries
1 cup powdered sugar

1.  Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.

2.  Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Reserve the lemon. Add 2 cups almond flour, 1 cup granulated sugar, 2 large egg whites, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, and 1/2 teaspoon kosher salt to the lemon zest. Beat against the side of the bowl with a wooden spoon until so well combined the almond flour hydrates and forms a paste-like dough.

3.  Dampen your hands and form the dough into 1-tablespoon balls. (I just used a small cookie scoop.)  Place on the baking sheet evenly spaced apart.  Using the palm of your hand, press each ball down to flatten slightly until about 3/4-inch thick.

4.  Bake until the bottom edges and tops turn a light golden color, about 8-10 minutes. Take the baking sheet out of the oven. Using the bottom of a drinking glass or mug, press down on each cookie to flatten them slightly until 1/4-inch thick. Return to the oven and bake for 2 minutes more (I skipped this step with one batch and noticed no difference). Transfer the cookies to a wire rack to cool slightly while you make the glaze.

5.  Juice the reserved lemon until you have 2 tablespoons juice. Place the juice and 1 cup cranberries in a small saucepan over medium heat and bring to a gentle simmer. Simmer until the cranberries start to burst and the juices reduce slightly, 2 to 3 minutes.

6.  Fit a fine-mesh strainer over a medium bowl. Add the cranberries to the strainer and press the fruit through with a spoon or rubber spatula. Be sure to scrape the underside of the sieve (that’s where you’ll find most of the strained pulp). You should have about 2 tablespoons fruit pulp in the bowl, discard the contents of the strainer.

7.  Sift 1 cup powdered sugar into the pulp and whisk until smooth and well incorporated. The glaze should be bright pink-red and glossy.

8.  Dip each warm cookie, top down, into the glaze. Let any excess drip off before inverting and returning to the rack. (I just spread on with a butter knife.)  Let cool completely; the glaze will harden as it sits.

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