Gluten Free Ricciarelli
Ingredients
Dough
2 cups of Almond Flour
1/3 cup of powdered sugar
A pinch of salt
1 teaspoon of baking powder
2 egg whites
A dash of Lemon
1 Tablespoon of almond extract
1 Teaspoon of vanilla extract
Zest of 1 lemon
Topping
1/3 cup of powdered sugar
Instructions
- Using an electric mixer beat the eggs whites and dash of lemon until stiff peaks form.
- Fold the dry ingredients except for the lemon zest into the stiff peaks until you form a dough.
- Fold the almond extract, vanilla extra and lemon zest into the dough.
- Place in an airtight container and store in the fridge overnight.
- Preheat the oven to 300 degrees.
- Evenly spread the 1/3 cup of powdered sugar on a flat plate
- Roll the dough into 1 ½ tablespoon balls and then roll into the powdered sugar. Until fully coated
- Sightly flatten in a round or oval shape and place on a lined baking sheet.
- Take a teaspoon measuring spoon and indent the center of each cookie to expand them
- Place in the over for 20 minutes.
- Cool for 10minutes and serve with your drink of choice.
Gluten Free Cinnamon Madeleines
Ingredients
1 cup of all-purpose flour
1/2 cup of fine sugar
2 eggs
1 teaspoon of baking powder
zest of lemon
1/3 cup butter
1/4 cup of milk
1 teaspoon of vanilla extra
1 teaspoon of cinnamon
Instructions
- Combine all dry ingredients
- Mix in all wet ingredients except the butter.
- Melt butter and fold in at the end.
- Let the dough rest in the fridge for 2 hrs.
- After the dough has rested, Preheat oven to 400 degrees.
- Grease your pan with butter and place it in the freezer for 10 minutes. Remove it from the freezer and fill it with the dough (1 and 1/2 tablespoons of dough per madeleine)
- Bake for 4 minutes and then remove the pan from the oven and change the heat to 380 degrees. Please the pan back into the oven for another 4 minutes.
- Let the madeleines cool down and then remove them from the pan.
- Coat melted butter and then sprinkle cinnamon and white sugar on top.
Gluten Free Heart Thumbprint Cookies
Ingredients
1 cup of almond flour
1/2 teaspoon of almond extract
1/4 cup of sugar
1/4 cup butter
1 egg
Jam of choice for filling
1 tablespoon of icing sugar (optional)
Instructions
- Preheat to 350 degrees
- Mix all wet ingredients.
- Mix the sugar into wet ingredients.
- Fold in almond flour.
- Take one tablespoon of the dough and form into balls then flatten.
- Take a teaspoon or use your thumb and indent the center of each cookie and then fill with jam.
- Bake for 16 minutes or until golden brown bottoms.
- Sprinkle with icing sugar.
Gluten Free Chocolate Ricciarelli
Ingredients
Dough
1 3/4 cups of Almond Flour
1/4 cup un-sweetend cocoa powder
1/3 cup of powdered sugar
A pinch of salt
1 teaspoon of baking powder
2 egg whites
A dash of Lemon
1 Tablespoon and 1 teaspoon of vanilla extract
Zest of 1 lemon
Topping
1/3 cup of powdered sugar
Instructions
- Using an electric mixer beat the eggs whites and dash of lemon until stiff peaks form.
- Fold the dry ingredients except for the lemon zest into the stiff peaks until you form a dough.
- Fold the vanilla extra and lemon zest into the dough.
- Place in an airtight container and store in the fridge overnight.
- Preheat the oven to 300 degrees.
- Evenly spread the 1/3 cup of powdered sugar on a flat plate
- Roll the dough into 1 ½ tablespoon balls and then roll into the powdered sugar. Until fully coated
- Sightly flatten in a round or oval shape and place on a lined baking sheet.
- Take a teaspoon measuring spoon and indent the center of each cookie to expand them
- Place in the oven for 20 minutes.
- Cool for 10 minutes and serve with your drink of choice.
Gluten Free Salted Almond Chocolate Chip (Christmas Decor)
Ingredients
Dough
1/2 cup of unsalted butter
1/2 cup of brown sugar
1/2 cup of granulated sugar
1 egg
1 teaspoon of vanilla extract
1 cup of 1:1 all-purpose gluten free flour
2 tablespoons of almond flour (optional)
1 tablespoon of corn-starch
1/2 teaspoon of salt
1 cup of chocolate chips
1 cup of chopped salted almonds
Decor (optional)
Chocolate glaze
Crushed candy canes
Instructions
- Cream the butter, brown sugar and granulated sugar.
- Beat the egg and vanilla extract into the creamed butter and sugar.
- Mix in the flours, corn-starch and salt.
- Fold in the chocolate chips and almonds.
- Form the dough into 1 or 2 tablespoon balls and arrange on a lined baking sheet. Place the sheet in the fridge for 1 hour to chill.
- After the dough has chilled preheat the oven to 325 degrees. Once the oven has preheated, place the cookies in the oven for 18 minutes or until the bottoms are golden brown.
- Allow the cookies to cool down for about 10 minutes.
- Optional: Glaze the cookies and sprinkle with the crushed candy cane.