(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)

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup Better Batter Gluten Free All Purpose Flour
• 7 tablespoons cold butter, cut into little cubes

Instructions:

• 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.