Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Cookies

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! […]

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking… 

Screen Shot 2015-01-26 at 7.27.05 AM

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Samoas!

Get all of the Girl Scout cookie recipes!
MONDAY: Gluten-Free, Dairy-Free Tagalongs
TUESDAY: Gluten-Free, Dairy-Free Thin Mints
WEDNESDAY: Gluten-Free, Dairy-Free Do-Si-Dos

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

Let’s get cooking,

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino

Ingredients

½ cup plus 2 tablespoons non-hydrogenated shortening or unsalted butter, at room temperature

½ cup sugar

1 tablespoon pure vanilla extract

2½ cups blanched almond flour

¼ cup cornstarch

1½ teaspoons salt

14 ounces (about 40) dairy-free caramel candies, unwrapped

2 tablespoons dairy-free milk or milk

1 pound sweetened coconut, toasted

2 cups semisweet chocolate chips

Instructions

  1. 1. In a large bowl, beat together ½ cup of the shortening and sugar until light and fluffy, then add in the vanilla.  In a separate bowl, whisk together the flour, cornstarch and 1 teaspoon salt. Add to the shortening mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
  2. 2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Roll out the dough to a 1/8-inch thickness and cut out, using a 1½-inch cookie cutter. Place cookies about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  3. 3. In a 2-quart saucepan over low heat, melt the caramels with the milk, stirring frequently. When smooth, reserve ¼ cup of the caramel. Add the remaining ½ teaspoon salt and the toasted coconut; stir to coat. Remove from the heat.
  4. 4. Line a baking sheet with parchment paper. Using an offset spatula, spread the tops and sides of the cookies with the reserved caramel and set on the prepared baking sheet. Let cookies stand for 45 minutes.
  5. 5. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and remaining 2 tablespoons shortening until smooth. Remove from the heat.
  6. 6. Dip the bottom of each cookie in the chocolate coating and return to the baking sheet. Then, using a spoon, drizzle the remaining chocolate in stripes on the cookie tops.
https://silvanaskitchen.com/gluten-free-dairy-free-samoas-girl-scout-cookies/

 

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking… 

Screen Shot 2015-01-26 at 7.27.05 AM

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting today through Thursday, I’ll post a new gluten-free, dairy-free DIY Girl Scout Cookie recipe each day. First up—Tagalongs!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

Let’s get cooking,

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 24

This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.

Ingredients

½ cup plus 3 tablespoons non-hydrogenated shortening unsalted butter, at room temperature

½ cup sugar

1 tablespoon plus ¼ teaspoon pure vanilla extract

2½ cups blanched almond flour

¼ cup cornstarch

1 teaspoon salt

1 cup creamy peanut butter

1 cup confectioners’ sugar

3 cups semisweet chocolate chips

Instructions

  1. In a large bowl, beat together the ½ cup butter and sugar until light and fluffy, then add in the vanilla. In a separate bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop each cookie about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  3. In a medium bowl and using an electric mixer, beat together the peanut butter, confectioners’ sugar and the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling; refrigerate for 10 minutes.
  4. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and 3 tablespoons butter until smooth. Remove from the heat.
  5. Line a baking sheet with parchment paper. Using two forks, dip each cookie in the chocolate coating to cover completely. Tap the fork gently on the rim of the pan to remove any excess chocolate. Place the cookies on the prepared baking sheet; refrigerate until set, 1 to 2 hours.
https://silvanaskitchen.com/gluten-free-dairy-free-tagalongs-girl-scout-cookies/

Gluten-Free Nutty Thumbprint Cookies

Gluten-Free Nutty Thumbprint Cookies

These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful.

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

I just published my first-ever e-book, Silvana’s Gluten-Free & Dairy-Free Holiday Cookies—just in time for the festive season. It’s a special collection of my—and my family’s—favorite holiday cookies. There will be some tried-and-true and some new-to-you recipes—all with photos! Take a look…

Here’s the holiday cookie lineup:
1. Gluten-Free, Dairy-Free Gingersnaps
2. Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
3. Gluten-Free, Dairy-Free Black & White Cookies
4. Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches
5. Gluten-Free, Dairy-Free Iced Soft Oatmeal Cookies
6. Gluten-Free, Dairy-Free Chocolate Pecan Florentines
7. Gluten-Free, Dairy-Free Italian Jam-Filled Hazelnut Cookies
8. Gluten-Free, Dairy-Free Cut-Out Cookies with Royal Icing
9. Gluten-Free, Dairy-Free Fig-Walnut Biscotti
10. Gluten-Free, Dairy-Free Chocolate–Peanut Butter Cookies
11. Gluten-Free, Dairy-Free Pine Nut Cookies
12. Gluten-Free, Dairy-Free Pumpkin Whoopie Pies
13. Gluten-Free, Dairy-Free Iced Shortbread Cookies
BONUS RECIPE: Gluten-Free, Dairy-Free Almond Paste

You can get the e-book FREE with the purchase of 1 bag of my Gluten-Free, Dairy-Free Multi-Purpose Flour. At checkout, just enter Coupon Code:
FREECOOKIES

From my kitchen to yours, I wish you the happiest of gluten-free, dairy-free holidays!
xo,
Silvana

(Please note: All offers end 12/31/14.)

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Gluten-Free, Dairy-Free Candied Coconut Cookies

Gluten-Free, Dairy-Free Candied Coconut Cookies

It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Valentine’s Day or not, these pantry-friendly treats will sweeten your day. Plus, you can make them in 3 simple steps. For the complete recipe, check out my post over on the Food Network’s FN Dish!

STEP 1: Place cookie dough into the greased muffin cups, pressing down gently to line the cups evenly.

Gluten-Free Salted Molten Chocolate Chip Dulce de Leche–Stuffed Cookies

STEP 2: Top each with 1 teaspoon dulce de leche and a pinch of sea salt.

Gluten-Free Salted Molten Chocolate Chip Dulce de Leche–Stuffed Cookies

STEP 3: Top each with another flattened out scoop of the dough; cover the filling and press gently to seal.

Come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Happy Gluten-Free Holidays!

Happy Gluten-Free Holidays!

I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! Meanwhile, I’d love to share my latest collection of more than 40 gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist.

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 3: I’d like to introduce my third guest, Winnie Abramson, and her book, One Simple Change!

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Countdown to 2014 Cookbook Giveaway: Day 2

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!

Now, I’d like to introduce my second guest and her new cookbook!

WHO: Lousia Shafia, LUCID FOOD
BOOK: THE NEW PERSIAN KITCHEN  (Ten Speed Press, 2013)
RECIPE: Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Cover high res

Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies

Yield: 18 cookies

Ingredients

Dough

1 cup unsalted butter or refined coconut oil, at room temperature

1/3 cup plus 1/2 cup organic cane sugar

1 teaspoon vanilla extract

1 egg

3/4 cup fava bean flour

3/4 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon sea salt

1 teaspoon ground cardamom

2 teaspoons baking powder

Filling

1/2 cup finely chopped walnuts

1/2 cup Medjool dates, pitted and chopped

1/2 teaspoon ground cinnamon

1/4 cup freshly squeezed orange juice

2 tablespoons honey

Pinch of sea salt

Instructions

  1. To make the dough, in an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.
  2. To make the filling, combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
  3. Line two baking sheets with parchment paper.
  4. To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.
  5. Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.
  6. Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.
https://silvanaskitchen.com/louisa-shafias-gluten-free-dairy-free-date-and-walnut-filled-cookies/

Gluten-Free, Dairy-Free Holiday Cookie Party!

Gluten-Free, Dairy-Free Holiday Cookie Party!

The kids start holiday break this Friday, which gives me exactly five days to do all of my baking for the festivities (and of course, Santa). The past few months have been a whirlwind, both personally and professionally, so this year I’ve rounded up my favorite cookie recipes for easy one-stop baking.

I wish you and your family a wonderful, cookie-filled holiday!

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 5: Now, I’d like to introduce Danielle Walker and her New York Times bestselling cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great!

Gluten-Free, Dairy-Free Chocolate Chip Cookies

Gluten-Free, Dairy-Free Chocolate Chip Cookies

I needed some comfort this week. Something I can always count on a chocolate chip cookie for. Thinking back when Isaiah was first diagnosed with gluten and dairy intolerances almost six years ago now, I remember wondering if he’d ever bite into another cookie again. As dramatic as it may seem, I couldn’t live with that thought.Maybe this has more to do with the ritual I shared for decades with my mom—from creaming together the butter with the sugars to waiting with all of my patience for the first baked-off batch of cookies to cool down just enough for me to take that first bite into a warm, melty cookie. These are memories, textures and flavors that you don’t just forget. And with this gluten-free, dairy-free cookie recipe, you won’t ever need to.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Gluten-Free, Dairy-Free Chocolate Chip Cookies

Yield: 18

Ingredients

1 cup plus 3 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup non-hydrogenated shortening, at room temperature

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup dairy-free semisweet chocolate chips or chocolate chunks, chopped

Instructions

  1. Preheat the over to 375º and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking power, baking soda and salt.
  2. In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chopped chocolate.
  3. Using a 1½-inch scoop or a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Baking until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to coo
https://silvanaskitchen.com/gluten-free-dairy-free-chocolate-chip-cookies/

Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies

Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies

I have a confession to make: There’s no sweet that satisfies me—or my kids—more than a cookie. I think it’s also safe to say that if a cookie has chocolate in it, even better. And while it’s not all that time-consuming to make cookie dough from scratch, I was no stranger to grabbing my share of cookie dough logs from the refrigerated section of my supermarket—that is, until Isaiah was diagnosed with gluten and dairy intolerance. In that instant, my convenient life practically disappeared.

Gluten-Free, Dairy-Free Thin Minty Cookies

Gluten-Free, Dairy-Free Thin Minty Cookies

When I started spotting kids selling boxes of Girl Scout cookies on the streets of Brooklyn, I knew I had to take matters into my own hands and bake gluten-free, dairy-free ones myself. And, I’m so happy I did. Oh, the difference great ingredients make. It had been six long years since Isaiah could bite into a Girl Scout cookie. His favorite kind—Thin Mints—just had to be his again. Oh, what sweet revenge.

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies

It’s fitting that I’m sharing this recipe with you on a Sunday. In Italy, that’s when sweets are celebrated. Growing up, when I lived in Rome, every Sunday was a ritual of going to the local pasticceria with my Neapolitan grandfather, or Nonno as I called him, to pick out a sweet selection of pastries to bring over to my aunt Laura and uncle Fabrizio’s house for lunch. It has been decades since I’ve done this. Memories pour into me and bring tears to my eyes. Sometimes, I long to go back in time so I can spend one more Sunday with my Nonno or uncle Fabrizio.

Until then, I will turn to these rainbow cookies. They are, simply put, a revelation. Intimating, yes, at first. But as I quickly learned, it was all in my head. Just follow my step-by-step instructions and you’ll do great. Give yourself two days to make these comfortably with no pressure. Then, you’ll have time to stop and realize how much fun you’re having along the way.

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Beat the egg whites and some of the sugar on high speed until they hold their peaks and they’re beautifully glossy.

 

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Here’s the batter before gently folding in the meringue.

 

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Here’s the batter after gently folding in the meringue.

 

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Divide the batter evenly among 3 bowls and stir red food coloring into one and green food coloring into another. Just leave the third bowl uncolored.

 

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Trim the cake edges after the chocolate sets. Yes, you may have a little cracking on top, but the sides of the cake won’t have any chocolate on them. For easy cutting, I warm my knife in hot water, then wipe it dry with a dish towel between cutting the cake strips.

Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies

Yield: 60

If you don't have three 9-by-12-inch rimmed baking sheets, you can use a 9-by-12-inch baking pan instead. Just refrigerate each batter, covered, until ready to use. Before baking, let the batter return to room temperature and clean and prepare the pan as in Step 1. You can store the cookies, layered between sheets of parchment paper in an airtight container, for up to 2 weeks at room temperature or for up to 1 month in the fridge.

Ingredients

4 large eggs, separated

1 cup sugar

11 ounces homemade gluten-free almond paste or one 11-ounce can gluten-free almond paste

3 sticks unsalted butter, vegan buttery sticks or shortening, at room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract, optional

2 cups Cooking for Isaiah™ Gluten-Free Multi-Purpose Flour

½ teaspoon salt

15 drops red food coloring, or to taste

15 drops green food coloring, or to taste

One 12-ounce jar apricot or seedless raspberry preserves, heated and strained

10 ounces dairy-free bittersweet chocolate chips

Instructions

  1. Preheat the oven to 350°. Grease three 9-by-12-inch rimmed baking sheets and line the bottom with parchment paper, leaving a 2-inch overhang on 2 ends; grease again.
  2. Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually whisk in ¼ cup of the sugar and beat on high speed until stiff and glossy. Transfer to a bowl.
  3. Using the paddle attachment, beat together the almond paste and remaining ¾ cup sugar on medium speed until small crumbs form, about 3 minutes. Gradually beat in the butter on medium-high speed until combined, about 3 minutes. Beat in the egg yolks, one at a time, then the vanilla extract and almond extract, if using. Reduce the speed to low and gradually add the flour and salt; mix until combined. Using a silicone spatula, fold in half of the egg white meringue to loosen the batter, then fold in the remaining meringue to lighten.
  4. Divide the batter evenly among 3 bowls. Stir the red food coloring into one and the green food coloring into another, leaving the third bowl uncolored. Pour each batter into the prepared pans, spreading evenly; bake until a toothpick inserted in the center comes out dry, 10 to 12 minutes. Let cool in the pans, then using the parchment paper overhang, transfer each layer with parchment to a wire rack to cool completely.
  5. Line a cooled 9-by-12-inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on 2 ends; invert the green layer onto the surface. Remove the paper and spread with half of the preserves. Invert the white layer on top; remove the paper. Spread with remaining preserves. Invert the red layer on top; leave the paper on. Top with a 9-by-12-inch rimmed baking sheet; weight with canned goods and refrigerate overnight.
  6. Remove the canned goods and the parchment paper. Melt 2/3 of the chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from the heat and stir in the remaining 1/3 of the chocolate; let sit for 5 minutes.
  7. Evenly spread half of the melted chocolate in a thin layer on top of the cake. Freeze, uncovered, until chocolate is set, about 10 minutes. Cover with parchment paper, place a 9-by-12-inch rimmed baking sheet on top and invert the cake; remove the parchment paper. Evenly spread with the remaining chocolate, gently reheating if necessary, and freeze to set, about 10 minutes. Using a serrated knife, trim the cake edges, then cut crosswise into 6 even strips. Cut each strip crosswise into ¾-inch-wide cookies or as desired.
https://silvanaskitchen.com/gluten-free-dairy-free-7-layer-rainbow-cookies/

Gluten-Free, Dairy-Free Shortbread Cookie Slabs

Gluten-Free, Dairy-Free Shortbread Cookie Slabs

Every morning growing up my mom would give us cookies for breakfast. Yes, cookies, and we loved every minute of it. On the kitchen breakfast table, my brother Bernardo and I would find our favorites—Chips Ahoy! Chocolate Chip Cookies, Pepperidge Farm Milano Cookies, Archway Soft Iced Oatmeal Cookies and Peek Freans Nice Cookies. But when the holidays rolled around, there would be a shining tin of shortbread cookies, each variety nestled in its fluted white paper wrapper.

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches

I am a confessed chocoholic. Or, to be more precise, I am a self-proclaimed Reese’s peanut butter cup junkie. I have argued to myself over the years that it could be worse. In my mind, there’s nothing better. Nothing more satisfying. Nothing more soothing. Chocolate and peanut butter, please be mine.

Gluten-Free, Dairy-Free Ginger Molasses Cookies

Gluten-Free, Dairy-Free Ginger Molasses Cookies

It wasn’t always that the kids had a taste for ginger. It can have a bite, but not these ginger molasses cookies. Years ago, when Isaiah and I used to stop in at the cafes for a hot chocolate with whipped cream, he would often ask for a ginger molasses cookie. It always surprised me that he would choose that over a classic chocolate chip or oatmeal-raisin cookie. It made me happy that he was open to new flavors. Ever since he was diagnosed with gluten intolerance, he’s been talking about those ginger cookies. This is as recent as about a week ago.

So, I decided it was time to finally take to the kitchen and give it a try. As sometimes happens, the first time was a charm. This recipe is built on classic flavors and ingredients with one added bonus. Instead of the over-sized, kinda gummy (rather than chewy), over-sized, clunky cafe cookies, these ones are a perfect mix and crunch and chew.

That’s because I roll the cookie dough into raw sugar, which gives the cookie a nice exterior crunch, then I under-bake them slightly to yield a wonderfully soft center. I was going to measure the diameter for you, but they were all eaten before I could get out my measuring tape. Needless to say, Isaiah was thankful—along with the rest of the family.

Gluten-Free Soft Ginger Molasses Cookies

 

The cookie dough will be slightly sticky so that when you roll it into the raw sugar, it sticks.

Gluten-Free Soft Ginger Molasses Cookies

 

Place the cookie dough balls about 2 inches apart on the baking sheet. They’ll spread as they bake.

Gluten-Free Soft Ginger Molasses Cookies

 

These cookies are crunchy on the outside and soft on the inside. If you want them gingersnap-crunchy, bake for 2 to 4 minutes more. When they cool, they’ll be crisp.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Gluten-Free, Dairy-Free Ginger Molasses Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 32

Ingredients

2 cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons ground ginger

1½ teaspoons baking soda

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

½ teaspoon salt

½ cup shortening, at room temperature

¼ cup (½ stick) unsalted butter, vegan butter or more shortening, at room temperature

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1/3 cup blackstrap molasses

1 teaspoon finely grated fresh ginger

1 teaspoon pure vanilla extract

½ cup finely chopped crystallized ginger

1 cup raw sugar

Instructions

  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, allspice and salt.
  2. In a large bowl and using an electric mixer or standing mixer fitted with a paddle attachment on medium speed, beat together shortening, butter, brown sugar and granulated sugar until fluffy, about 2 minutes. Reduce the speed to low and beat in the egg, molasses, fresh ginger and vanilla until combined. Mix in the flour mixture. Fold in the crystallized ginger. The dough should be soft and slightly sticky.
  3. Place the raw sugar in a small bowl. Using a 1½-inch ice cream scoop or tablespoon (about ½ ounce in weight), scoop out the dough and roll in the raw sugar to coat. Arrange about 2 inches apart on the prepared baking sheet and bake until the edges are set but the centers are still soft, about 12 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Repeat with remaining dough and raw sugar.
https://silvanaskitchen.com/gluten-free-dairy-free-chewy-ginger-molasses-cookies/

Gluten-Free, Dairy-Free Buttery Cut-Out Cookies with Royal Icing

Gluten-Free, Dairy-Free Buttery Cut-Out Cookies with Royal Icing

When I owned my Italian bakery, I made rustic baked goods. Translation: No. Clean. Lines. In the beginning, I shared a bakery space with an award-winning, seriously talented wedding cake maker and cookie decorator named Regula. She even made my wedding cake, which you can see here in a story about my potluck wedding that appeared in New York magazine.

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.

Gluten-Free, Dairy-Free Orange-Cocoa Nib Pecan Florentines

Gluten-Free, Dairy-Free Orange-Cocoa Nib Pecan Florentines

I’ve been thinking about these cookies for two years now. I guess it’s true: Time really does fly. It was two holidays ago that I hosted a potluck party and asked friends—and friends of friends—to bring something gluten-free and dairy-free. I made sure to taste everything. One bite into these delicate, laced cookies and I knew I needed the recipe.

Some months later it arrived in my email inbox and then, like many emails do, it just sat there. It wasn’t until last week, that I remembered I even had it. I read it over and made some flavor tweaks. Mainly, I added one of my new favorite ingredients—cocoa nibs—which I knew would bring out the orange notes from the creamy filling. These are, simply put, just heavenly.

This recipe is very forgiving. Go ahead and use any nuts or seeds that you prefer, finely chopped dried fruit, candied orange or lemon peel, even warm-toned spices—a pinch of nutmeg, cinnamon or cardamom would be nice.

Because of the high sugar content, these sugars spread a lot so I give them plenty of space on the baking sheet. Also, make sure your cookie dough rounds are about the diameter of a quarter.

Here are the cookies straight from the oven. Let them set on the baking sheet until cool, then transfer to a wire rack to cool completely before filling.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Gluten-Free, Dairy-Free Orange-Cocoa Nib Pecan Florentines

Prep Time: 12 minutes

Cook Time: 11 minutes

Yield: 28 cookies (14 cookie sandwiches)

Ingredients

½ cup (1 stick) unsalted butter, vegan butter or shortening, at room temperature, divided

1/3 cup sugar

2 tablespoons brown rice syrup, corn syrup or honey

1/3 cup Silvana's Kitchen Gluten-Free All-Purpose Flour

1 cup coarsely ground pecans (4 ounces)

¼ cup cocoa nibs (optional)

1 teaspoon vanilla extract

½ teaspoon salt

1 cup confectioners' sugar

¾ teaspoon orange zest (from 1 orange)

1 tablespoon freshly-squeezed orange juice (from ½ an orange)

Instructions

  1. Place the oven rack in the middle and preheat the oven to 350º. Line 2 baking sheets with parchment paper. In a medium saucepan over low heat, melt together ¼ cup of the butter, the sugar and rice syrup until smooth. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in the flour, nuts, nibs and vanilla to combine.
  2. Drop the dough by teaspoonfuls about 3 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until golden, 9 to 11 minutes. Let set; transfer to a wire rack to cool completely.
  3. Meanwhile, whisk together the remaining ¼ cup of the butter, confectioners' sugar, orange zest and juice until smooth. Spread about 1 teaspoon of cream onto the flat sides of half of the cookies and top with the remaining cookies to sandwich, pressing gently.
https://silvanaskitchen.com/gluten-free-dairy-free-orange-cocoa-nib-pecan-florentines/

Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches with Hazelnut Cream

Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches with Hazelnut Cream

When it comes to holiday baking—like everyone—I have my favorites. For me, this comes down to nostalgia. And, even more so, moments of nostalgia. Sometimes, when I least expect it, something triggers a memory and leads me back to a place, a time, a cookie. And, if I’m lucky, sometimes, when I’m walking down the street in what feels like slow motion, there, drifting so sweetly in the air, are my childhood memories wafting, one by one, from a local Italian bakery. So, this holiday, I’ll be sharing some of my favorite holiday cookie memories with you. I hope you will share some of yours with me, too.

Silvana’s Kitchen Gluten-Free All-Purpose Flour

Silvana’s Kitchen Gluten-Free All-Purpose Flour

Print Yum Silvana’s Kitchen Gluten-Free All-Purpose Flour Prep Time: 15 minutes Yield: About 4 pounds This recipe is reprinted with permission from Cooking for Isaiah by Silvana Nardone (Reader’s Digest, 2010)Ingredients6 cups (870 grams) white rice flour 3 cups (375 grams) tapioca flour 1½ cups […]

Gluten-Free Pine Nut Cookies

Gluten-Free Pine Nut Cookies

Growing up in an Italian-Jewish family, there was a lot of cooking—and baking. But, it wasn’t until we lived in Rome, Italy, that the holiday traditions of sweets like panettone, pandoro, panforte, torrone, marrons glacés and all the cookies you could ever imagine became mine. Back in New York City, I lived for years in the Italian neighborhood of Carroll Gardens in Brooklyn. Everywhere I went, pine nut cookies followed. And, I made sure I tried as many of them from local bakeries as I could get my hands on. That was, until Isaiah (and now Chiara) was diagnosed with gluten intolerance.

While pine nut cookies can be naturally gluten free, I realized that wasn’t always true. Starting with the key ingredient—almond paste—I discovered last week that some popular supermarket brands contain gluten. I found a brand online (Love ‘n Bake) and ordered it, but it wasn’t going to make it in time to develop the recipe for this post. So, instead, I decided to make it myself. It was fast, easy and more affordable than the canned or tubed varieties. It made all the difference. I just wish my parents and brother, Bernardo, were in my kitchen to enjoy them with us.

From my family to yours, we wish you and your family the happiest and healthiest of holidays!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Happy baking,

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Gluten-Free Pine Nut Cookies

Yield: 16

You can make the almond paste ahead of time and keep in the fridge, tightly wrapped in plastic wrap, for up to 3 days.

Ingredients

For the almond paste:

6 ounces finely ground blanched almond flour, such as Honeyville

4 ounces confectioners' sugar

1 large egg white

For the cookies:

10 ounces homemade or gluten-free store-bought almond paste

1 cup granulated sugar

1/4 teaspoon salt

2 large egg whites

1½ cups pine nuts, for topping

Confectioners' sugar, for sprinkling

Instructions

  1. To make the almond paste, place the almond flour, confectioners' sugar and egg white in a food processor and pulse to combine. Roll into a log and wrap to seal in plastic wrap.
  2. To make the cookies, preheat the oven to 325º and line 2 baking sheets with parchment paper. Place the almond paste, granulated sugar, salt and egg whites in a food processor and pulse to combine. Place the pine nuts in a medium bowl. Using a 1½-inch ice cream scoop or a rounded tablespoon, scoop the dough and roll in the pine nuts to coat; place 2 inches apart on the prepared baking sheets. Sprinkle with confectioners' sugar and bake until golden, about 20 minutes. Place the baking sheet on a wire rack and let cool completely.
https://silvanaskitchen.com/home-for-the-holidays-gluten-free-cookies/