While everyone is focused on what to make for Turkey Day, I’m already racing ahead to that OMG it’s almost Advent feeling. Being half German and having grown up with a German mom and German traditions at home, Advent is a big deal. A really lovely big deal. In some ways I love the concept of it more than Christmas, because it lasts for weeks instead of days and it’s a great excuse to endulge and feel thoroughly engrossed in ‘Holidayishness’.
So, as soon as Thanksgiving is over, I’ll set up an Advents wreath – with four candles. One candle is lit for each Sunday in Advent. I’ll put out the initial Christmas decorations and, most importantly I’ll bake a stash of Advents cookies. Advents cookies come in various shapes and sizes. There are many traditional recipes. The question I found myself asking this week is which could I successfully make gluten free?
I dug out my trusty German Christmas cookie baking book
And, to my pleasant surprise, I realized that there are a few cookies that are naturally gluten free. No need to convert the recipe. Woo hoo. Some ingredients aren’t readily available here in the U.S and so a bit of jiggery pokery is required, but I’m feeling inspired and my Advent bake-off started today with lemon bakes. They have a rich texture and are a delicious combination of lemon and almonds. They are far too tasty to only be enjoyed at this time of year. As they are super simple to make, I have deemed them as a perfect edible gift that I will be able to rustle up without too much ado.
I popped over to the Container Store (a perfect outing with the dog in the rain, as they are super dog friendly in there and he gets treats while I stand in line to pay) and picked up some lovely silver cake/cookie tins. Pop a ribbon around them and voila, a perfect package for these tasty treats.
These are the first of several cookie recipes that I intend to try and share this Advent.
Alta at Tasty Eats At Home is hosting a round up of edible gifts this week. There are some delicious treats to be found from a host of amazing gluten free bloggers.
How to make lemon Advents cookies
2 egg whites
7oz/200g of sugar (I use raw cane)
14oz/400g Almond flour
How to make
1. Beat the egg whites until stiff.
2. Mix in the sugar, a small amount at a time. Then add the lemon juice and grated rind from the lemon.
3. Add in the almond flour and mix well into a dough.
4. Chill in the refrigerator for an hour
5. Prepare baking tray/s with parchment paper and brush on a little butter or ‘spread’ to grease.
6. Spoon small mounds of the dough onto the baking tray. Mark with a fork for texture, if desired.
7. Bake for 20 mins at 345˚F/175˚C
6. Cool and add a little frosting on top, if desired. I made them without, but will add next time.
Find a great round up of more festive gluten free cookies at the Sensitive Pantry’s blog…