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Posts Tagged ‘gluten free cookies’

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This gluten-free amaretti recipe (from taste.com.au) looked almost too easy to be true – egg whites, almond meal, caster sugar and vanilla – simply stirred together, shaped and baked.  These aren’t the light, crisp amaretti that we used in Dorie’s Fifteen Minute Torte, but rather the chewy, marzipanny ones that you buy at Italian cafés. No mixer required, although you do need a strong wooden spoon – I managed to snap mine while stirring the mix together.

1. Preheat oven to 160C/320F (with fan).

2. In a large mixing bowl, stir the almond meal, sugar, egg whites and vanilla together – mix with a wooden spoon or a clean hand until the ingredients are well combined.  At first, the mixture will appear too dry, but keep mixing and you’ll end up with a moist dough.

3. Roll into 2.5cm/1″ balls (about 2 teaspoonfuls of mix), place on a baking tray lined with parchment paper, and flatten each ball slightly.  You should end up with about 70 cookies. Bake for 15 – 20 minutes until lightly browned (don’t overcook).  Cool briefly on trays and then transfer to a wire rack to allow to cool completely.

There’s something about marzipan that just so Christmassy – pack them in little cellophane bags or origami boxes for gifts, or simply keep a supply on hand for when friends drop around for coffee!

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Pete A (so designated to distinguish him from Pete D, Pete V, Pete L and my Pete) is “allergic” to wheat.  At least that’s how Small Man describes it – what he actually has is coeliacs disease, which means his body can’t process gluten in any form. I’ve made it my quest to find him gluten-free treats which pass muster, with a particular focus on those that will satisfy his chocoholic tendencies (Pete is the proud and occasionally indulgent sire of the Boy Wonder, should anyone wish to join the dots).

Over the last few years, I’ve tried everything from tricky recipes which were no more than cream, butter and chocolate, held together by happy thoughts and fairy dust, to dead simple ones which are almost foolproof.  This is definitely one of the latter!

Edit: I’ve just realised that if you choose your chocolate chips carefully (read the label – most dark chocolate doesn’t contain any dairy), this recipe can be lactose-free as well as gluten-free.

Flourless Peanut Butter and Chocolate Chip Cookies

(based on a recipe from Bon Appetit, September 1999)

  • 1 cup chunky unsalted peanut butter (note: if you’re in Australia, the best one I’ve found is the Sanitarium 100% Natural Chunky Peanut Butter – give it a good stir before you start)
  • 1 cup (packed) dark brown sugar
  • 1 large egg
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp vanilla extract
  • 1 cup of dark chocolate chips

1. Preheat the oven to 175C (350F) or 160C (320F) with fan and line a large baking tray with parchment paper (Bake).  I have a 90cm oven – if yours is smaller, you might need two baking trays.

2. In a large mixing bowl, mix the peanut butter, sugar, egg, bicarb soda (sifted) and vanilla extract, and stir well to combine.  Mix in the chocolate chips. (You don’t need a mixer for any of this – just stir it all together with a large spoon).

3. Using a small greased icecream scoop, or a tablespoon, place generous balls of dough onto the baking tray(s), leaving a gap of about 5cm (2″) between each.

4. Bake the cookies until they puff up but are still soft to touch in the centre, about 10 – 12 minutes.  These cookies over-cook very easily, so watch them carefully and pull them out as soon as they’re golden brown (in my oven, that’s about 11 minutes).  I rotate them once during the baking time.  Don’t be put off by the fact they’re still soft when you pull them out, as they’ll harden as they cool.  Once the colour is right, they need to come straight out of the oven.

5. Allow to cool on tray(s) for five minutes, then transfer to racks and allow to cool completely.  If you’ve made these correctly, they’ll have a nice, loose crumb with melting chunks of chocolate sandwiched within them!

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