Gluten-free wine cookies

בס"ד

 

 

I really love wine cookies, but they are usually made of matzo meal, which some don't consume over Passover. And unfortunately, that is exactly the time when these delicious cookies come out to market.
So I decided to make a gluten-free, matzo-meal-free version of those delicious cookies.

 

A few notes before we get started:
*These cookies are made without matzo meal, thus making them gluten-free and no shruyah.
*The cookies are lovely with the chocolate coating and without it. You can make half with coating and half without it. The coating quantities in the recipe are sufficient for about 2/3 of the number of cookies.
*I made this before Pesach, so I used canola oil. But, to make this a no kitniyot (non-gebrokts) recipe, I believe you can use hazelnut oil instead.
* These cookies are not exactly like the wine cookies sold in the markets, but they are really similar, and they are just amazing!!!
*I haven't tried making them in the toaster oven, but I don't think it should be an issue.

 

 

Wine cookies/recipe: Con Delight
I measured using universal cups and spoons
Ingredients for about 55 cookies 5cm/2inch:
1 cup grounded almonds
1 1/2 cups potato starch
1 teaspoon baking powder
1/2 cup white sugar
1 bag of vanilla sugar )10 grams)
1/4 cup red dry wine
1 L egg
1/4 cup oil

Coating: (suffice for 2/3 of the cookies):
100 gram/3.5 oz. dark chocolate
1 tablespoon canola oil

Potato starch, for dusting the surface

Preparation:
1.Preheat oven to 180C/356F,turbo (fan mode).
2.Mix the dry ingredients in a bowl: almonds, potato starch, baking powder, sugar, and vanilla sugar.
3.Add the wet ingredients: wine, oil, and egg, and mix well until you get a unified dough.
4.Transfer to a surface floured with potato starch. Coat the dough on all sides and roll. No need to roll too thin; see the video.
5.Cut cookie shapes using a cookie cutter. You can use a donut-shaped cookie cutter or a regular round one.
6.Transfer to a tray with baking paper.
7.Gather the dough again, knead and cut. Continue so until you can. I used almost the entire dough.
8.Bake in the middle rack of the oven for 20 minutes.
9.The cookies will come a bit soft, and that's okay. Let them cool and harden outside the oven.
10.Then, serve or coat with chocolate.
11.For the coating: Melt in a microwave-safe bowl the chocolate and oil in intervals of 20-25 seconds each. Mix after each interval so that the chocolate won't burn.
12.Dip the cookie's upper side in the chocolate and then transfer to the freezer for about 5 minutes to set.
13.Take out and enjoy!
14.Keep in an airtight container.