I tweaked Mom’s recipe a little and they came out wonderful!
We never lose sight of the real reason for Christmas … but we sure do enjoy the traditions, family, and all the prep! I love my family’s pignoli cookie recipe. The pignoli cookies are not like traditional cookies. As far as my family made. I tweaked it a little bit by adding a tiny bit of flour, but they were always made without flour. Preheat oven to 325°degrees! Ingredients 8oz almond paste (used Solo brand) 4 egg white (2 for recipe and 2 for rolling) 1/2 cup granulated sugar 1 Tbsp GF AP flour 1 Tbsp confection sugar 4oz pine nuts Directions 1-In a small mixing bowl, mix first 5 ingredients (only 2 of the egg whites). 2-In a small bowl beat the remaining 2 egg whites. 3-In a shallow dish pour the pine nuts. *the mixture is sticky-so be patient* 4-Using a spoon, scoop some of the mix and create a small 1” balls. 5-Brush the egg white on top, then sprinkle pine nuts all over the top of the cookie (or roll the cookie in the egg white then roll in the pine nuts). 6-Place on parchment lined pan. 7-Bake for 20-22 minutes until golden brown & delicious!
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Preheat the Oven to 350°
Prep Time: 12 minutes Cook Time: 12-16 minutes (depending on the size of balls) Make 30-36 cookies Sweet & Salty is a combo that is a must try! I love love it and these cookies are crazy good! Ingredients: ¾ cup salted butter, softened (1 ½ sticks) ¼ cup of organic cane sugar 1 1/4 cup of packed brown sugar, packed 1 1/2 cups of milk chocolate chips ½ cup dark chocolate chips 2 tsp ghee (or butter) 1 egg 1 egg yolk ¼ cup cocoa 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt ½ cup tapioca flour ½ cup cassava flour 1 1/2 cups brown rice four 1 teaspoon xanthan gum Directions: 1.Melt dark chocolate chips with ghee in microwave 15 seconds, stir. Repeat. 2. Add cocoa to the chocolate and ghee and stir until smooth. 3.Add to butter and sugar and mix well. 4. Cream butter and sugar together for 1-2 minutes. 5.Add egg, egg yolk, and vanilla, mix. 6.Sift together the flours, baking soda, baking powder and the salt. Mix well. 7.Add the dry ingredients to the sugar and butter mixture bowl and mix until smooth. 8.Add chocolate chips and mix. 9.Form 1" balls and place 2” apart *KEEP the dough cool. May need to put in refrigerator in between patches. Dough should be cool to the touch. 7.Prepare a greased baking sheet, on silicon sheet or parchment line a baking sheet. 8. Bake time for 1” dough ball = 12 minutes. Time for 2” dough balls = 14-16 minutes. 9.As soon as you remove the cookies from the over, top with Madlon (finishing) salt flakes and allow to cool, *Always make sure your dough is COLD! You may need to pop it back into the refrigerator to cool off before baking! Otherwise, you will get a flat cookie! *If you’d like to use salted butter for this recipe, you can reduce the salt to ½ tsp *Play with the flour: You can do this recipe with 1 cup white rice flour, 1 cup brown rice flour and ½ cup tapioca. *Can double the xanthan gum to 2 tsp and omit the baking soda if you don’t have it on hand for a fluffy cookie It’s like a pecan sandie and a lemon shortbread cookie had a marvelous baby! It is a match made in heaven! I made them as a request for my daughters birthday cake. I came up with this recipe and it was a huge hit as the crust to her NY style cheesecake. But this cookie can stand on its own as well. Delicious and flaky...and refreshing lemon taste!
Preheat oven to 325° Makes 24 small cookies 1 1/2 butter, salted 1/2 cup raw cane sugar Cream together Zest of (2) lemons 2 TBS fresh squeezed lemon juice 1 cup pecan, food processed into tiny pieces/almost flour consistency 2 cups gluten-free all-purpose flour ( I use my own mixture- click here for it) Add the rest of ingredients to the butter. Mix until a dough is formed. Place the dough in the refrigerator for 20-30 minutes at least. Form into small balls (Can use ice cold water on hands to help form balls) that you’ll flatten with bottom of ramkin or glass. Place onto parchment lined baking sheets and into the oven for 20 minutes. If you would rather have a softer cookie …I suggest adding 2 TBS COLD WATER to the mix, do everything the same! A second cookie for your cookie cravings! From way back when but with some tweaks!
I found this recipe back in 2003 when we first began the gluten-free cooking and baking journey. It was a keeper for countless years! The go to recipe when we needed a reliable cake recipe. I have tweaked it through the years and I absolutely loved this newest version! I hope you play around in the kitchen and give this a try!! Preheat oven 350° Ingredients: 1 tsp xanthan gum ¾ cup brown rice flour ¼ cup almond flour ¼ cup tiger nut flour ¼ sweet sorghum flour ¾ cup tapioca flour 1 tsp baking soda 3 tsp baking powder 1 tsp salt ½ cup warm water 2/3 cups mayo (olive oil mayo) 1/2 cup almond milk 4 eggs (room temp) 1 ¼ cups raw cane sugar 1 1/2 tsp vanilla Directions:
Makes 12 servings
½ cup almond butter 1 cup of 53% cacao- dark chocolate morsels (I used Nestle) 1 TBS coconut oil 3 TBS Maple syrup 1 TBS Cacao powder ¼ cup golden flax meal (organic) Himalayan salt 2 bowls 1 baking sheet with parchment paper In a bowl put almond butter and maple syrup and mix well. Next add the cacao powder and golden flax meal, mix again. Form the mixture into (12) small balls. Press down on the ball with a flat surface to make disks. Place in the refrigerator to cool for 30 minutes. While they are cooling, in a separate microwavable bowl, place the chocolate morsels and coconut oil, set microwave for 1 minute. Stop it every 25 seconds and stir with fork or long spoon. Start microwave again. Stop again at 20 seconds and stir really well. You will probably see that the mixture becomes very smooth before the minute is up. When it is smooth, take the cooled disks out of the refrigerator, place one at a time onto a long spoon and lower into the chocolate. Cover on all sides. Carefully place on the parchment paper. Repeat. Sprinkle some Himalayan salt on top of the fudge disks. Place back into the refrigerator for 30 minutes before serving. *Keep this treat in the refrigerator* *Do you have some chocolate left? Take some more golden flax meal and add it to the chocolate and mix it well until thick and spreadable. On another parchment lined sheet take the left-over chocolate and flax meal and spread the mixture to a thin layer. Cool it in the refrigerator for at least 30 minutes. Once cooled, cut into small squares. Store in a small freezer bag as a quick sweet morsel! SO YUMMY! Preheat the oven to 350°
2 cups gluten-free all-purpose flour 1 1/2 tsp baking soda ½ tsp salt 2 tsp cinnamon 1 ¼ cup of olive oil 1 cup organic raw sugar 1 cup packed brown sugar 1 tsp vanilla 4 large eggs (room temperature) 3 cups grated (peeled) carrot ( I used a food processor) 1 cup of chopped pecans (option but soooo worth it!) CREAM CHEESE FROSTING 8 ounces Cream cheese 1 1/2 cup powdered sugar 2 tsp vanilla 1/3 cup + 1 TBS heavy whipping cream Whip together until silky and smooth. OR you can try this DELICIOUS sour cream drizzle! 2 cups of powdered sugar 8 ounces of sour cream MiX well and drizzle over top of cooled cake * You can use 2 - 9” cake tins or cupcake/muffin tin! I LOVE doing this cake as a cupcake because they freeze great and make the perfect dessert to pop out for company! This is how I baked them on the Morning Mix on WDRW (Augusta, GA) *Mix together the oil, sugar and the vanilla *Add shredded carrots *Add together in a separate bowl: the first four ingredients *Mix dry ingredients and then (1) egg. Alternating between the dry and egg. Mixing all the while. *Don’t over mix. Place the batter evenly into greased tins or into the cupcake tin. Bake for 32-35 minutes for the cupcakes Bake 9” 35-38 minutes for cake Cool completely before frosting Lemon Cake
Preheat oven 350° You can use 2 – 9” rounds or 1 9x13” pan 3 eggs room temp 1 1/2 cup sugar 2/3 cup oil (avocado or olive used) 1 ¾ cup of. Milk (can use almond milk) 2 teas vanilla extract 4 TBS fresh squeezed lemon juice 1 teas lemon extract 1 TBS lemon zest 2 ¾ all-purpose flour (can use store bought bob red mill 1:1- I prefer to use my own mixture that I combine and store in pantry and then take what I need for THIS RECIPE! It consists of. 4 cups of rice flour, I use brown + 2 cups of tapioca or arrowroot + 6 teas xanthan gum. Mix well) ½ cup blanched almond flour ½ cup “Cup 4 Cup Gluten Free Wholesome Flour” (if you don’t have/or can’t find this flour, replace with another ½ cup of almond flour) 1 tsp baking soda 1 ½ teas baking powder ½ teas salt Lemon Buttercream 1 ½ stick of butter at room temp 2 TBS fresh lemon juice 3 TBS almond milk 4 cups powdered sugar 1 TBS lemon zest In mixer, beat all the wet ingredients. Add the dry ingredients. Mix well. Cook for 30-35 minutes. Cool really well before frosting. Inspired by Food Network
Preheat the oven 375° Makes 12 large cookie cupcakes Batter Ingredients: 1 cup organic brown rice flour 1 cup organic white rice flour 1 cup organic tapioca flour 2 teas xanthan gum 1 ¼ teas ground cinnamon ½ baking soda 1 teas baking powder (**If you’re using unsalted butter add ½ teas salt. I love certain recipes with salted butter.) 2 sticks of salted butter (1 cup of butter) ½ cup of organic granulated sugar ¼ cup light brown sugar-packed 2 teas of pure (gf) vanilla extract 2 large eggs- room temperature Frosting Ingredients: Whisk together until smooth. 2 ½ cups of confectioner’s sugar 5 TBS unsalted butter-room temperature 5 ounces of cream cheese (I used 1/3 fat- can use full fat as well)-room temperature 1 teas of pure (gf) vanilla extract “Snicker topping” to roll the cookies in before baking: In a shallow plate mix these two ingredients together. 2 teas ground cinnamon 3 TBS of granulated sugar *Line 2 baking sheets with parchment paper. *Mix first 7 ingredients: (flours, xanthan gum, cinnamon, baking soda, baking powder). Incorporate well. *In a separate bowl cream 1 cup of butter and both sugars until smooth. *Next add the vanilla. *Then add one egg at a time as you lightly mix. *Once the above is mixed well, add the dry mixture 1/3 at a time while mixing. Don’t over mix, you are just trying to endure it incorporates well. The dough should be light and airy. *Next you will roll out 12 equal sized balls and roll each one in the cinnamon sugar mixture you have in the shallow dish. *Place the dough ball on the parchment paper and lightly pat, 6 cookies per sheet. Bale between 15-16 minutes. Cool them on a cooling rack. Once cooled, take that smooth silky frosting and play around! You can take an icing knife and smooth on some frosting or use a piping bag. If you are in a pinch, you can put the frosting in a Ziplock bag and cut the tip off and pipe that way. You know me…I am never one to judge how we play around in the kitchen! Have fun with it! P.S. The general vote was these were delicious BUT OVER the TOP GREAT once in the refrigerator for a bit!!!!!!!! Preheat oven to 425 degrees
½ cup packed dark brown sugar ½ teas salt ½ teas nutmeg ½ teas ginger 1 teas cinnamon 3 eggs 1 can (15 ounces) of pumpkin puree OR fresh pumpkin pureed ½ cup heavy cream ½ cup water (can replace with 1 cup of milk, I used the above for a richer consistency) Bake in 425 degree oven for 15 minutes then reduce the oven temperature to 350 degrees. Bake for another 40 minutes. I like to cover the crust of the pie crust with tin foil to ensure no burning happens! BELOW IS 2 OPTIONS TO MAKING THE PERFECT PIE CRUST!! Pie Crust (or store bought gluten-free crust) 2 1/2 cups all-purpose flour *we used Bob's Red Mill 1 to 1 Baking flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced (I use food processor grating attachment with frozen butter) 1 large egg, lightly beaten with 2 tablespoons cold water ** You may need a bit more cold water if too dry Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Making the dough in a food processor: Use the grating attachment on your food processor and grate 14 ounces of frozen butter. ( If you don’t have one, cut COLD butter into pieces and pulse it with the other ingredients.) Add the flour, sugar, and salt until combined. Pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse several times until blended. Don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Pecan Pie Cookies
Preheat the oven to 350° Makes 24 cookies Ingredients for the cookie dough: ¾ cup butter, softened (1 ½ sticks) 2 cups of gluten-free all-purpose flour (example: Bob’s Red Mill 1:1 baking flour or go to Jen’s website for her own gf all-purpose flour mixture) 1 cup of packed brown sugar (can use light or a mixture of light and dark) 2 egg 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon salt Ingredients for the pecan pie filling: ½ cup heavy whipping cream½ cup packed brown sugar1 teas vanilla1 cup pecans-chopped Steps for cookie dough:
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |