Mexican Wedding Cookies

Ingredients

• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Sweet Rice Flour (Mochiko)
• 1 cup Powdered Sugar (plus more for coating)
• 1 cup Unsalted Butter (softened)
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 cup Pecans (finely chopped)
• 1/2 teaspoon Almond Extract (optional, for extra almond flavor)
• 1/4 teaspoon Xanthan Gum

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, cream together the softened butter and 1 cup of powdered sugar until light and fluffy.

3. 3

   Beat in the vanilla extract and almond extract (if using).

4. 4

   In a separate bowl, whisk together the almond flour, tapioca starch, sweet rice flour, xanthan gum and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. 6

   Stir in the finely chopped pecans.

7. 7

   Roll the dough into 1-inch balls and place them on the prepared baking sheet.

8. 8

   Bake for 12-15 minutes, or until the edges are lightly golden brown. Do not overbake.

9. 9

   Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. 10

    Once the cookies are completely cool, generously roll them in powdered sugar. Repeat this process once more for a thicker coating.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.