Author Topic: Naturally Gluten Free Totally Delicious Christmas Cookie Recipe  (Read 667 times)

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blarg314

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Naturally Gluten Free Totally Delicious Christmas Cookie Recipe
« on: December 19, 2011, 10:13:49 PM »

I made these this Christmas, and it occured to me that they would be an excellent Christmas cookie for the gluten free crowd, as they are made without flour and have the bonus of being absolutely delicious.

For guaranteed gluten free, make sure the icing sugar doesn't contain an anti-caking ingredient, or make your own with pure white sugar and a coffee grinder.

Haselnussmakronen

250 g powdered sugar (icing sugar) (8 oz)
250 g finely ground hazelnuts (a coffee grinder works well if you need to grind them yourself) (8oz)
2 medium eggs
finely grated zest of 1/2 lemon

Beat the sugar and eggs together with a hand blender until very foamy and the sugar is totally dissolved - this takes about 8-10 minutes of blending on a medium setting.  This is a very important step - the fluffier the better.

Fold in the hazelnuts and zest. 

You can use a pastry bag to pipe out small cookies - I just used a spoon to place it. Use a baking tray lined with baking paper, or buttered foil if you don't have the former. 

Bake for 12-15 minutes at 180 C/350 F, until slightly browned and cracked on top.  Cool before removing from the paper, to keep them from breaking.

I got 3 dozen 2 inch cookies out of this recipe.

Iris

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Re: Naturally Gluten Free Totally Delicious Christmas Cookie Recipe
« Reply #1 on: December 20, 2011, 01:00:21 AM »
Thank you! Shall definitely try them out!
"Can't do anything with children, can you?" the woman said.

Poirot thought you could, but forebore to say so.

mechtilde

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Re: Naturally Gluten Free Totally Delicious Christmas Cookie Recipe
« Reply #2 on: December 21, 2011, 04:21:00 AM »
Two more:



Zimtsterne            Cinnamon Stars

4 egg whites
250g caster sugar
300g ground almonds
1 level teaspoon cinnamon
One finely grated lemon rind
Rum
Icing sugar

Whisk the egg whites until very stiff, then fold in the sugar. Take out ¼ and reserve. Fold the almonds, cinnamon and lemon rind into the egg whites, then knead to incorporate the rest. Dust the board and rolling pin with icing sugar to prevent it from sticking and roll out to about ½cm thick.  Cut out with a small star shaped cutter.

Place on greased baking parchment or a very good non-stick baking tray. Mix a small amount of rum into the egg white mixture and brush thickly over the biscuits.

Bake at 140-160 centigrade for 30-40 minutes.

Store in an airtight tin.



Zitronenhertzen            Lemon Hearts

3 egg yolks
125g caster sugar
1 packet vanilla sugar
Finely grated rind of half a lemon
225g ground almonds (preferably ground with the skins still on)
1 pinch baking powder.

Rum or lemon juice.
Icing sugar
Whole or slivered almonds to decorate

Mix the caster sugar, egg yolks and vanilla sugar until creamy. Knead in the other ingredients. Dust the board and rolling pin with icing sugar to prevent it from sticking and roll out the dough to ½ cm thick and cut out with a heart shaped cutter. Place on greased baking parchment or a good non stick baking tray.

Bake at 180-200 centigrade for 12-15 minutes.

Allow the biscuits to cool slightly. Make a thickish icing with icing sugar and either a little lemon juice or rum. Use this to ice the biscuits whilst they are still warm and place a slice of almond on to decorate. Store in an airtight container.
NE England