Gluten Free Kieflies

• Cookie dough
• 1.5 cups finely ground almond flour
• 1.5 cups tapioca flour
• 1 cup rice flour (plus more for rolling out)
• 1.5 teaspoons xanthan gum
• 1 pound butter
• 6 large egg yolks (reserve whites for filling)
• 1 cup sour cream
• Filling
• 6 large egg whites
• 24 ounces walnut halves
• 1 pound powdered sugar plus more for dusting

1. The day before, in a large bowl, combine almond flour, tapioca flour, white rice flour, and xanthan gum. Using a pastry blender or 2 knives criss-crossed work the butter in until it's the size of peas. (if you're lucky enough to have a food processor it'd probably be a lot easier/faster here). In small bowl whisk together egg yolks and sour cream until smooth. Pour into flour/butter mixture and mix until smooth. Pinch off dough and roll into balls about the size of a golf ball. Cover and refrigerate dough for 24 hours.
2. Prepare filling (day of or day before, either is ok, just be sure to refrigerate it when not in use): Whip egg whites to soft peaks. Coarsely grind walnuts in food processor or blender. Fold walnuts and powdered sugar into the egg whites.
3. Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
4. On rice floured wax paper roll out dough balls into a 1/4-inch thick circle. Add 1-2 teaspoons filling off-center, then roll jelly roll style. Pinch the ends closed and curve cookie into a crescent shape. TIP: I use my tortilla press instead of a rolling pin to roll them out. Always keep the dough cold! It's very easy to work with when chilled but once it starts to warm up it gets sticky. I take out only 5-6 dough balls at a time while keeping the others in the fridge until I'm ready for them.
5. Bake 18-22 minutes until light golden brown. Remove immediately to a wire rack. Cool completely then dust with powdered sugar.

dough, ground almond flour, tapioca flour, rice flour, xanthan gum, butter, egg yolks, sour cream, filling, egg whites, walnut halves, powdered sugar

Taken from food52.com/recipes/25598-gluten-free-kieflies (may not work)