INGREDIENTS
1
Egg beaten with
3/4 cup
Apricot preserves
1/2 tsp
Almond extract
1/4 cup
Arrowroot flour
2 cups
Brown rice flour
1 1/2 cups
Gluten free flour mix
1/2 cup
Oat flour
1 1/2 tsp
Sea salt, coarse
1 1/2 tsp
Sea salt
1 1/2 cups
Whole wheat pastry flour
10 tbsp
Ice water
2 3/16 cups
Butter, unsalted
1 tsp
Gelatin, unflavored