Amaretti Cookies (naturally gluten and dairy free)

Amaretti Cookies 

     I love a chewy cookie, and I love the flavor of almond extract. These cookies combine the two of those loves! These cookies come together quickly with minimal ingredients, and are naturally gluten and dairy free. They are a great choice if you are taking cookies to someone with those dietary restrictions. I hope you love them as much as I do!

Amaretti Cookies (naturally gluten and dairy free)

Ingredients 

2 1/2 cups very fine almond flour ( Kirklands brand is great)

1 cup granulated sugar

1/2 tsp salt

3 large egg whites

1 tsp almond extract 

1/3 cup of powdered sugar

Directions

1) Pre-heat oven to 325 and line two large baking sheets with parchment paper. These cookies will stick without it as they do not contain oil.

2) In a large bowl whisk the almond flour, sugar and salt and set aside.

3) In the bowl of a stand mixer whisk the 3 egg whites on medium high speed for about 1 minute and 30 seconds until soft peaks form. Add the almond extract and beat for another few seconds to combine.

4) Fold the egg whites into the dry ingredients 1/4 of the egg whites at a time until you have a shaggy dough. It will appear sticky but should not be crumbly if mixed well enough. 

5) Pour the powdered sugar into a small bowl. 

6) Scoop the dough into 1 TBSP size balls and roll each ball in the powdered sugar. Place each cookie about 1 inch apart on the baking sheets. 

7) Bake the cookies for about 22-25 minutes until the bottoms are slightly browned and the tops are cracked. Rotate the trays halfway through. The cookies will stay in a mound shape and not spread out.

10) Let the cookies cool for 5 minutes before removing to a wire rack to cool.

Enjoy!

*Store in an airtight container for 4 days or freeze for up to 3 months!

 Based on the recipe from https://www.foodnetwork.com/recipes/food-network-kitchen/amaretti-cookie-11933611

Amaretti Raspberry Thumbprint Cookies ( gluten and dairy free)

Amaretti Raspberry Thumbprint Cookies

     I have always loved the taste of almond extract. I remember my mom adding it to buttercream or cherry desserts growing up and the fragrant smell of the extract always brings me joy! When I saw a local bakery talk about turning their Amaretti (or Italian almond cookies) into thumbprints I knew I had to try it. The best thing about this recipe is that it is naturally gluten and dairy free! I feel like some of the best dessert recipes are, you don't have to sub gluten and dairy free ingredients you can just make it as is!

Amaretti Raspberry Thumbprint Cookies

Ingredients 

2 1/2 cups very fine almond flour ( Kirklands brand is great)

1 cup granulated sugar

1/2 tsp salt

3 large egg whites

1 tsp almond extract 

1/3 cup of powdered sugar

1/2 cup raspberry jam or preserves to fill cookies (Bonne Maman is my favorite)

Directions

1) Pre-heat oven to 325 and line two large baking sheets with parchment paper. These cookies will stick without it as they do not contain oil.

2) In a large bowl whisk the almond flour, sugar and salt and set aside.

3) In the bowl of a stand mixer whisk the 3 egg whites on medium high speed for about 1 minute and 30 seconds until soft peaks form. Add the almond extract and beat for another few seconds to combine.

4) Fold the egg whites into the dry ingredients 1/4 of the egg whites at a time until you have a shaggy dough. It will appear sticky but should not be crumbly if mixed well enough. 

5) Pour the powdered sugar into a small bowl. 

6) Scoop the dough into 1 TBSP size balls and roll each ball in the powdered sugar. Place each cookie about 1 inch apart on the baking sheets. 

7) Using a clean thumb dipped in powdered sugar make a small indention in each cookie. You might need to push the cookie together on the sides a bit after to make the cookie round again. 

8) Fill each cookie with about 1/2 tsp of the raspberry jam.

9) Bake the cookies for about 20-23 minutes until the bottoms are slightly browned and the tops are cracked. Rotate the trays halfway through. 

10) Let the cookies cool for 5 minutes before removing to a wire rack to cool.

Enjoy!

*Store in an airtight container for 4 days or freeze for up to 3 months!

 

Bacon and Brussels Sprouts Salad

Bacon and Brussels Sprouts Salad

     I LOVE Brussels sprouts. I liked them even before everyone started roasting them with bacon and it was cool to like them. In my early twenties I used to buy individual packages of frozen sprouts and cook them in the microwave. They were always just like tiny cabbages to me, which is also one of my favorite veggies.This recipe is addictive in the best way. I made it for Thanksgiving years ago and it has become a fall tradition in our family. The cold salad goes great with a warm Thanksgiving meal. This salad also holds up so well for days in the fridge so it's great to snack on all week when you are working through your Thanksgiving leftovers. 

Thanksgiving Brussels Sprouts Salad

Ingredients

Juice of one large orange 

1 large shallot minced

1/2 cup olive oil

1 tsp salt

5 cups of shredded Brussels sprouts ( this is two small packages if pre-made)

1/2 cup sliced almonds

1/2 cup parmesan cheese ( optional or use diary free part to make dairy free)

6 slices of cooked bacon crumbled

Directions

1) If your brussels sprouts are not already shredded, trim the ends of the sprouts and use the flat disc on your food processor to shred them, or shred by hand using box grater. 

2) Cook the bacon in the microwave or pan until crispy and remove. 

3) In a small bowl combine the olive oil, juice from the orange, salt, and minced shallot. Whisk to combine.

4) In a large bowl combine the brussels sprouts, almonds, parmesan (if using), and dressing. Toss to combine. Place in refrigerator until ready to serve. 

5) When ready to serve sprinkle the bacon over each serving.

This salad will keep for 4 days covered in the refrigerator. I recommend serving the bacon on the side so that the leftovers will keep better. 

*recipe adapted from Pinch of Yum