i was recently talking to my close friend and honorary big sister, jen, about my blog, and she told me that i should do more to reach out to the gluten free community. so here we go: hi, gluten free people! gluten free baking is definitely a challenge – but luckily, these days there are a ton of gluten free options and recipes out there. let’s discuss.
you may not realize this, but there actually are quite a few gluten free recipes on this blog already. for example, click any word in this sentence. and i’ll try to keep adding more as time goes by. personally, when it comes to gluten free baking, i strongly prefer things that just happen to be gluten free in their natural state – as in, not adapted versions of things that are supposed to have gluten in them. don’t get me wrong – there are a ton of great gluten free flours out there (i like this one) that yield results pretty close to the real thing, so that’s a great option when you need it. but, there are also a lot of awesome baked goods that are gluten free because that’s just how they are supposed to be. no adaptation necessary! so if you’re gluten free, i think it’s definitely worthwhile to embrace that kind of stuff.
these amaretti morbidi cookies are a great example. i got the idea from jen, who said that she has really taken a liking to amaretti cookies in her gluten free-ness (gluten freedom?). amaretti are crispy little italian almond cookies that are often both eaten alone and used in other baked goods. amaretti morbidi are a soft version of the same cookie. sounds good, right? and the best part is that they are naturally gluten free, since they are made with almond flour.
in addition to being naturally gluten free, these cookies taste amazing. they are full of almond goodness, with a barely crispy exterior that gives way to a soft, moist, chewy center. i really wanted to eat the entire batch in one sitting. but i didn’t, because then i would be depriving everyone else of their deliciousness. so in honor of jen and the rest of the gluten free world, i bring you these amaretti morbidi cookies – i hope you love them as much as i do!
a lovely little cookie that just happens to be gluten free.
- 1 egg white
- a pinch of salt
- ¼ teaspoon almond extract
- 1 cup almond flour
- ½ cup sugar
- a few tablespoons of powdered sugar
- preheat the oven to 300°f and line a baking sheet with parchment paper.
- in a small bowl, whisk the egg white with the pinch of salt until it is very foamy, but not quite in soft peaks. whisk in the almond extract. i used a handheld mixer with a whisk attachment for this, but you could also do it by hand.
- in a large bowl, combine the almond flour and sugar. add the wet ingredients and stir everything together until it comes together in a ball of dough - use your hands if necessary.
- put the powdered sugar in a small bowl. using your hands, roll small pieces of dough into balls, roll them in the powdered sugar, then roll them in your hands again to get rid of the excess sugar. arrange the balls on the prepared cookie sheet.
- bake the cookies in the oven for 20-22 minutes, until they are cracked and just barely starting to turn golden at the edges. let them cool on the baking sheet for a couple of minutes, then move them to a wire rack to cool completely.