Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
• 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.
• Dissolve the instant espresso powder in 1 tablespoon of hot water (optional, or add directly if it's very fine).
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the espresso powder.
• Fold in the chopped almonds.
• Drop rounded tablespoons of dough onto the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.