Using a 1 tablespoon retractable cookie scoop,
scoop small balls of dough, approximately 1 - inch in diameter, onto prepared baking sheet, spacing about 2 inches apart.
Chocolate - dipped almond biscotti — it doesn't get any more traditional than the beloved biscotti Chocolate Panforte — Italian nut and dry fruit bread Chewy Amaretti Cookies — Italian almond cookies Ricciarelli — anorther almond cookie from Siena Struffoli — a traditional Christmas dessert from Naples, these deep
fried small balls of dough are perfumed with lemon and orange zest, and slathered in honey
If you don't have a charming little maple leaf cookie cutter, don't worry; you can
form small balls of dough, press them with the bottom of a drinking glass until they flatten, and then bake for a more modest - looking cookie.
I rolled out
a small ball of dough in my palm and pressed it onto the parchment paper, then used my fingertips to flatten it into a circular shape.
In fact, this would be a great time to get your kids involved, as their small hands are well suited to the task of rolling
the small balls of dough into a rope shape.
Scoop out
small balls of dough and drop onto your cookie sheet.
Take
a small ball of the dough and stretch it into a square.
Since we all know how time consuming prearing and cooking gluten free and paleo meals can be, I'm freezing one pre-made tortilla and freeling
a small ball of dough to see how they turn out.
Scoop out
small balls of dough and roll in sprinkles... etc...