These vegan, gluten-free cookies are a buttery shortbread cookie filled with nuts and rolled in powdered sugar. They are a dense, dry cookie similar in taste and feel of biscotti. They are also known as Mexican/Italian Wedding Cookies or Russian Teacakes.

1 cup vegan butter
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all purpose gluten-free flour
1/4 cup almond flour
1/2 teaspoon xanthan gum (leave out if your flour already contains xanthan gum)
3/4 cup finely chopped nuts (I use pecans finely chopped in a food processor)
1/4 teaspoon salt
powdered sugar for rolling

1. Preheat oven to 400°F.
2. In a large bowl (I use my Kitchen Aid) cream butter, pure vanilla extract and powdered sugar together.
3. Add gluten-free flour, xanthan gum (leave out if your flour already contains it), salt, and finely chopped nuts then mix until fully combined and the dough starts to hold together.
4. Shape (press) into approximately 1 inch balls with a tablespoon (don’t make them too large) and place 1 inch apart on a parchment-lined cookie sheet.
5. Place in freezer for 5 minutes.
6. Bake for 10-12 minutes until set but not turning brown. Make sure to watch your oven as all ovens are different.
7. Allow the cookies to cool for 3-5 minutes. Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm. Allow the cookies to cool again and roll them for a second time in the powdered sugar. Enjoy!
8. Store in an air-tight container.


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