Gluten-Free Cream Cheese and Raspberry Danish

Directions

• Step 1
  Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Step 2
  In a large bowl, whisk together sorghum flour, arrowroot starch, baking powder, xanthan gum, 2 tablespoons granulated sugar, and salt. Using a pastry blender, cut in butter until it resembles very small peas throughout the dry ingredients. Make a well in the center and stir in ⅔ cup almond milk and almond extract until you have a thick, workable dough.
• Step 3
  Divide the dough into 12 balls. Place the balls of dough about 1" apart on the baking sheet. Using a heavy glass, gently flatten each ball. Using a spoon, make a round indentation in the center of the dough.
• Step 4
  In a small bowl, mix together cream cheese, 1½ tablespoons granulated sugar, and 1 tablespoon almond milk. Fill indentations with a teaspoon of the cream cheese mixture. Top the cream cheese with a teaspoon of raspberry jam.
• Step 5
  Bake for 10–12 minutes, until lightly browned along the edges. Allow pastries to cool on the baking sheet for 15–20 minutes.
• Step 6
  In a small bowl, mix together confectioners’ sugar and remaining tablespoon almond milk. Drizzle over cooled pastries.