Don’t you just love it when you find that all-purpose dessert cookie – the one you can serve any time of the year, and for any occasion? Whether it’s for a ladies tea, a Christmas cookie exchange, a hostess gift, or if you are in need of a cookie recipe that is gluten free, dairy free, and egg free – this is it my friends!
A friend of mine has a friend of hers who is Celiac. When we were asked to bring goodies to a party, my friend ran the recipe by me that her friend enjoys and I jumped up and down with glee. The original recipe called for 3/4 cup sugar, and I simply asked her to reduce it to 1/2 cup and they were still extremely tasty.
These cookies are Martha Stewart worthy! I’ve been struggling with gluten free and vegan baking because it isn’t an easy transition. My first attempt at baking these cookies was an epic fail, but then I realized what I did. Second batch was perfection.
Flourless almond cookies are popular in Spain and Italy. They are not sweet, they have more of a biscotti taste and texture. AND… they are friendly to the waistline!
The first bite, you will taste the almond and amaretto. Then it’s…. wait for it… wait for it… ahhhhh the brightness of the lemon.
There are two egg replacers that I’ve been able to find. I’m not a huge fan of Neat Egg. My preference is to use EnerG and I purchase it from Thrive Market.
Click on the recipe card to open a new window for a printable version of the recipe.
Not only am I sharing my recipe, but I’m joining up with Kathy at Petticoat Junktion and some of our favorite blogger friends to share their favorite party appetizers and desserts. Be sure to stop by and see what everyone is baking!
Monday ~ Appetizers
Tuesday ~ Desserts
Love, hugs, and enjoying one more.