![]() If cookies need to be cut and formed, I recommend doing all the work on the same piece of parchment paper you plan to bake them on. You’ll notice that some gluten-free cookie recipes recommend setting the dough aside in the refrigerator before baking, which helps firm up the dough for easier handling with the added bonus of allowing the wet ingredients to integrate more fully into the dry.Īlso, since non-wheat flours lack the stretch of their wheaty cousins, gluten-free cookie doughs are often more sticky than traditional dough.īecause of this, you’ll need to be more careful when it comes to transporting formed, unbaked cookies - especially if they are rolled thin and cut into shapes.īe careful when moving rolled gluten-free Christmas cookie dough! In fact, the extra mixing of a gluten-free cookie doughs can help the binding ingredients - such as xanthan gum and egg proteins - stick even more, allowing them to soak into flour particles and creating a glue-like stretch effect. (A big plus if you’re the OCD-type who loves to make sure there’s nary a speck of flour left in your dough.) ![]() Of course there will still be textural differences, as nothing really matches the stretch of good, old-fashioned gluten - but since non-wheat flours contain no gluten, there’s almost no risk of over-mixing. This is due to the fact that gluten is the primary component that makes baked goods tender and chewy, and the loss of this important protein in a recipe needs to be compensated for by adding other gum-like ingredients that perform a similar job. It’s true, gluten-free cookies tend to be more crumbly than their wheat-y counterparts. – These Italian almond cookies are gently sweet and beyond tender. It actually helps cookies hold together, and they come out less crumbly.” But in rice-flour doughs, which lack gluten, I’ve found that vigorous stirring has an entirely opposite, very positive effect. “For example, like all professionally trained bakers, I know that over-mixing wheat-based doughs will yield tough cookies the excess manipulation develops too much gluten. “Very often, the baking expertise I would normally use yields poor results with gluten-free baking, or just no longer applies at all,” Baggett told me. And Ricciarelli are perfect little Italian almond cookies that come naturally gluten-free.Ī little gluten-free Christmas cookie help from a proįor help, I called upon learned cookie maven Nancy Baggett, the author of the recently released Simply Sensational Cookies (aff link). If you’re gluten-free, the Christmas-cookie season can be a challenge – but it’s certainly not impossible. Not everyone can enjoy traditional floury cookies. ![]() Ricciarelli are probably as simple and delicious as they come. ![]() Then I grew up and realized some cookies were so much easier than others. We’re positively giddy at the prospect of packing colorful, tissue-paper-lined gift boxes with the results of our labors, to be delivered on Christmas Eve or shipped across the country to aunts and uncles who flew the Christmas coop. We grin like madmen at the mess of sugar and clatter of cookie cutters. We enlist loved ones young and old to cut and decorate. When I was little, I swore that I could gauge how many days were left till Christmas by how intensely my neighborhood smelled of baking cookies, or by how many hours my grandmother spent in the kitchen mixing, rolling, and frosting.įor many folks, my family included, making Christmas cookies was (and still is) the best part of the holiday season. Ovens are being preheated, and houses are filling with the warm scent of caramelizing sugar and browning butter.Įveryone, get ready! It’s time! It’s cookie season, and it’s time for Ricciarelli, these lovely little gluten free Italian almond cookies from Sienna, a town in the Tuscan countryside of Italy. In kitchens across the world, holiday revelers are digging out worn cookbooks and faded recipe cards, clipping recipes from the newspaper, and scouring the Internet for tips. Ricciarelli are the perfect gluten-free Italian almond cookies.
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