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| This was made special for my closest friend and sister Samantha for her 23rd birthday! |
~ I know several people in our fellowship as well as close friends who have several allergies or dietary concerns so when we have events with them I love to try out new recipes or alter old favorites. Some are complete failures of course but others are a surprising success with even those who don't have any allergies. Those are the ones I love to share since they make life easier for families who have to make two dishes for the same meal. When it comes to baked goods it's even harder to find something tasty and everyone likes! No one could tell that this cookie was gluten and dairy free and I have tried it out on the most pickiest of eaters!
~ Below you'll find two versions of this recipe. One is my version of the original recipe and the other is my altered gluten, dairy, soy, and sugar free version. Both taste great and those of you who don't like most gluten and dairy free baked goods should be pleasantly surprised by this cookie recipe.
~ I also have a link to a great recipe for homemade almond paste! It is very easy and will take you only 10 minuets or less to make! You can also freeze it or store it in the fridge for about a month. Under the Gluten free cookies I have an altered recipe for those that are dairy and/or sugar free can use.
~ Simply So Good is the site for the homemade Almond Paste.
~ If you have any ideas or suggestions I'd love to hear them!
~ Jamaretti Cookies - Leanne's way ~
Makes about 3 dozen
Cookies:
2 1/4 cups (315 g) All-purpose Flour* (See below recipe for more info)
1 teaspoon Baking Powder
1/4 Salt
1/2 cup Almond Paste - Homemade (get recipe from link above)
1/4 cup (150 g) Sugar ** (See below recipe for more info)
1/4 cup (150 g) Truvia ( I get it from Fred Meyers)
1/2 cup (1 stick - 113 g) Butter - Unsalted room temp.
2 Eggs, Large
1/2 teaspoon Pure Vanilla Extract
3/4 teaspoon Pure Almond Extract (If you're not fond of strong Almond reduce
to 1/2 tsp.)
1/2 - 3/4 cup Jam *** (see below recipe for more info)
Icing: (This is optional. It tastes great with out as well.)
1/2 cup (70 g) Confectioners' sugar
1/2 - 1 teaspoon Orange Zest, fresh
2-3 teaspoons Orange Juice, fresh
1 ~ In a medium mixing bowl whisk together Flour, Baking Powder, and Salt.
2 ~ In a food processor pulse together Almond Paste, Sugar, and Truvia.
3 ~ Add Butter, Eggs, Vanilla, and Almond Extract into the food processor and blend until smooth.
4 ~ Add Flour Mixture to food processor and pulse until dough forms. (Note: If dough is too soft add another 1/4 cup (30 g) of flour and pulse until mixed.)
5 ~ Divide dough into 4 equal pieces, wrap in plastic, and chill for 45 minutes to a hour.
6 ~ Preheat oven to 350 F (180 C)
7 ~ Line two large baking sheets with wax paper or parchment paper.
8 ~ On a lightly floured surface roll each piece of dough into a 10 inch (25 cm) long log, then transfer logs to baking sheets. Keep about 3-4 inches (10 cm) space between them.
9 ~ Flatten each log slightly to about 2 inches (5 cm) across. (Note: I just used my hands to flatten them.)
Note: If you want you can make the trench before you bake them. I did that and it turned out perfect. You can use your fingers if or a round handle of a wooden spoon.)
10 ~ Bake for 9-12 minutes or until toothpick comes out clean. They shouldn't be browned.
11 ~ Remove from oven and use the handle of a wooden spoon to make a trench down the middle of each log.
12 ~ Spread about 2 - 4 tablespoons of jam into the trench in each log. Make sure to spread it evenly and don't over fill the trenches as the jam could over flow when baking in the oven. It should be slightly below the top of the trench.
13 ~ Return to oven and bake for another 6-8 minutes. They should look like they are starting to get brown on the edges but no more.
14 ~ Cool on sheets on wire racks. Note: let the cookies cool to room temperature before you add icing, cut, and move.
15 ~ To make the icing whisk in a small bowl Confectioners' Sugar, Orange zest, and Orange Juice until smooth. Drizzle it over the cookie logs and let it harden for about 20 minutes
16 ~ Use a sharp serrated knife to cut logs into 1 inch (2.5 cm) diagonally. Note: Cut straight down not a rocking or sawing motion.
* You might need 1/4 cup more but mix first and see. I haven't tried using freshly ground soft white wheat flour yet. If you do let me know how it worked! I'd love to know!
** You can also make it completely sugar free by replacing the sugar with 1/8 cup of Truvia
*** I used homemade Raspberry & Plum Jam, but you can use any flavor you think would taste good. I think raspberry is best, but try other flavors and see which is your favorite! Also there are good sugar free Jams that have nothing but fruit in them. We've found some at Azure and I'm sure you could find some at either Fred Meyer or Trader Joe's.
Enjoy!
~ Jamaretti Cookies - The Gluten and Dairy Free Way ~
Makes about 3 dozen
Cookies:
1 cup Sorghum Flour
1 1/4 cups Tapioca Flour * (See below recipe for more info)
1 1/2 teaspoon Baking Powder
1/2 Salt
1/2 cup Almond Paste - Homemade (See recipe below for dairy free version)
1/4 + 1/8 cup Truvia ( I get it from Fred Meyers)
1/2 cup (113 g) Organic Shortening, room temp. (Made from palm oil)
2 Eggs, Large ** (See below recipe for more info)
1/2 teaspoon Pure Vanilla Extract
3/4 teaspoon Pure Almond Extract (If you are not fond of strong Almond reduce
to 1/2 tsp.)
1/2 - 3/4 cup Jam *** (see below recipe for more info)
Icing: (This is optional. It tastes great with out as well.)
1/2 cup (70 g) Confectioners' sugar
1/2 - 1 teaspoon Orange Zest, fresh
2-3 teaspoons Orange Juice, fresh
1 ~ In a medium mixing bowl whisk together Flours, Baking Powder, and Salt.
2 ~ In a food processor pulse together Almond Paste and Truvia.
3 ~ Add Shortening, Eggs, Vanilla, and Almond Extract into the food processor and blend until smooth.
4 ~ Add Flour Mixture to food processor and pulse until dough forms. (Note: If dough is too soft add another 1/4 cup (30 g) of Tapioca Flour and pulse until mixed. It should be about the same constancy as the homemade almond paste when being mixed. Like icebox cookies before you cut them. )
5 ~ Divide dough into 4 equal pieces, wrap in plastic, and chill for 45 minutes to a hour.
6 ~ Preheat oven to 350 F (180 C)
7 ~ Line two large baking sheets with wax paper or parchment paper.
8 ~ Use your hands to form each piece of dough into a 10 inch (25 cm) long log, then transfer logs to baking sheets. Keep about 3-4 inches (10 cm) space between them. Note: Dough will be a bit oily and that is okay.
9 ~ Flatten each log slightly to about 2 inches (5 cm) across. (Note: I just used my hands to flatten them.)
Note: If you want you can make the trench before you bake them. I did that and it turned out perfect. You can use your fingers if or a round handle of a wooden spoon.
10 ~ Bake for 9-11 minutes or until toothpick comes out clean. They shouldn't be browned.
11 ~ Remove from oven and use the handle of a wooden spoon to make a trench down the middle of each log.
12 ~ Spread about 2 - 4 tablespoons of jam into the trench in each log. Make sure to spread it evenly and don't over fill the trenches as the jam could over flow when baking in the oven. It should be slightly below the top of the trench.
13 ~ Return to oven and bake for another 6-8 minutes. They should look like they are starting to get brown on the edges but no more.
14 ~ Cool on sheets on wire racks. Note: let the cookies cool to room temperature before you add icing, cut, and move.
15 ~ To make the icing whisk in a small bowl Confectioners' Sugar, Orange zest, and Orange Juice until smooth. Drizzle it over the cookie logs and let it harden for about 20 minutes
16 ~ Use a sharp serrated knife to cut logs into 1 inch (2.5 cm) diagonally. Note: Cut straight down not a rocking or sawing motion.
* You might need 1/4 cup more but mix first and see.
** You can also use duck eggs or use powder egg substitute whisked with water, but make sure to double whatever the package says to use for 2 large eggs.
*** I used homemade Raspberry & Plum Jam, but you can use any flavor you think would taste good. I think raspberry is best, but try other flavors and see which is your favorite! Also there are good sugar free Jams that have nothing but fruit in them. We've found some at Azure and I'm sure you could find some at either Fred Meyer or Trader Joe's.
Enjoy!
~ Dairy Free Almond Paste ~
2 cups Blanched Almonds
1/4 cup Truvia
2 Egg whites * (See note below recipe)
4 tablespoons Organic Shortening, room temp.
2 1/4 teaspoons Pure Almond Extract
1 ~ In a food processor put Almonds and Truvia and blend until powdery, about 1 minute.
2 ~ Add Egg whites, Shortening, and Almond Extract and process until the mixture forms a ball.
3 ~ Use in a recipe or wrap in plastic wrap and refrigerate. Paste will last in the refrigerator for at least a month and much longer if frozen. (Make sure to put it in a freezer zip-lock bag before freezing it.)
*You can also duck egg whites or powdered egg substitute whisked with water, just make sure to double the amount that they say on the box.
~ Again feel free to let me know what you think, how you liked them, what you tried in your own version, or other ideas that I can try out! I'd love to hear from you!
