1 1/4 cup raw almonds
1 1/2 cup rice flour
3 tablespoons cabernet sauvignon grape-seed flour
1 cup butter (2 sticks), at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
Grape-seed oil, for greasing baking sheets
Powdered sugar, for dusting (optional)
With a food processor or blender, grind the almonds until slightly chunky or fine. Combine the rice and grape-seed flours with almonds.
In a separate bowl, cream the butter with the sugar and vanilla until light and fluffy. Add flour mixture to butter-sugar mixture and mix well. Gather dough into a ball, cover and refrigerate for 30 minutes
Preheat oven to 325 F. Lightly oil baking sheets with some of the grape-seed oil.
Pinch pieces of dough from ball and roll each piece into a 1-inch ball, or use a melon baller. Arrange dough balls on prepared baking sheet and bake in preheated oven for 12 to 15 minutes.
Let cookie bites cool completely before removing from sheets. Sprinkle with the powdered sugar, if desired, and enjoy.
Makes 3 to 4 dozen.
— Recipe courtesy of Seed Oil Company