Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and instant espresso powder.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped almonds.
• Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.