GLUTEN-FREE FIG COOKIES
These special cookies definitely don't taste gluten-free. For added appeal, I soak the figs overnight in a mixture of port and pomegranate juice. Twinkle30 - Tasteofhome.com community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 19
Steps:
- Place figs in a small bowl. Add the pomegranate juice, wine and lemon juice. Cover and refrigerate for 8 hours or overnight. Drain, reserving 1/4 cup juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste is formed. Set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, molasses and vanilla. Combine the flours, baking powder, nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal., Bake at 350° until edges are golden brown, 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer to a cutting board. Cut each in half lengthwise; cut widthwise into slices. Store in an airtight container.
Nutrition Facts : Calories 105 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GLUTEN-FREE FIG-WALNUT BISCOTTI WITH MAPLE ICING DRIZZLE
Provided by Silvana Nardone
Categories dessert
Time 2h10m
Yield About 24 cookies
Number Of Ingredients 16
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped. Set aside.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined. Add the figs and the remaining 1 cup whole walnuts and mix until combined.
- Divide the dough into 2 equal pieces. Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet. Brush with the egg wash and sprinkle generously with sugar. Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely. Lower the oven to 300 degrees F.
- Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces. Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place. Bake until crisp, about 20 minutes. Let cool completely on their baking sheet.
- In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. Drizzle over the cooled cookies and let dry before serving.
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