I’m quite excited about sharing my second gluten-free Advent cookie success. It’s another recipe, like my lemon and almond cookies, that is naturally gluten-free. My kind of recipe. No fuss, no adaptation, just really really delicious.
The Advents calenders and our wreath are up now. The boys have written/drawn incredibly creative Christmas lists. I have cute little Rosemary ‘trees’ standing outside the front door and the decorations have begun to infiltrate the house. My small orchestra of angels is my favorite. Everybody should have more angels in their life, I think.
The boys are ridiculously excited. T is struggling to contain himself and just wants to open up every single little Advents parcel right now. He started to do just that, as I was on the phone yesterday (I had wondered why he was so quiet). We ended up having a long chat about the element of surprise and how that was worth so much more than him knowing what was in every single small package. He dutifully returned the opened items, and – of course – today wasn’t quite as exiting, as he already knew what he was going to get. The calendars are full of little Lego and Playmobil goodies this year. I haven’t gone down the chocolate and candy route. I still marvel at how many candy’s contain gluten and sometimes find it too much of a pain to figure out what works and what doesn’t.
My lovely metallic cookie tins that I bought from the Container Store are slowly beginning to bulge now. We also made some tasty gingerbread cookies using the Pamela’s bread mix and their online recipe for gluten-free gingerbread cookies. The kids delighted in decorating them with Pamela’s vanilla frosting, as per the recipe. Such fun and baking with my kids is one of the reasons why I love this time of year.
But I digress. Here’s how to make the nut and coconut macaroons:
5 Egg whites
9oz/250g sugar (I use raw cane sugar)
7oz/200g almond flour
10oz/300g slivered almonds
7oz/200g chopped pecan nuts (or hazelnuts)
3.5oz/100g shredded coconut
1. Beat the egg whites in a bowl until stiff. I use hand whisk for this.
2. Add the sugar a spoonful at a time and mix well.
3. Add the raisins, almonds, pecans and coconut and mix well.
You should now have a ‘sticky’ dough that sticks together. If it isn’t holding together, add more almond flour.
4. Spoon small mounds of dough onto a baking tray covered in parchment paper.
5. Bake for 15 minutes at 350˚F/180˚C.
6. Allow to cool and store in an airtight container.