Cookies: Gluten Free, Dairy Free, Refined Sugar Free by Mark David Abbott

Author:Mark David Abbott
Language: eng
Format: mobi, epub
Publisher: Mark David Abbott
Published: 2015-04-25T21:00:00+00:00

Lea’s Mother’s Amaretti Cookies

A few years ago my wife and I made a trip to Italy. Being lactose and gluten intolerant I was understandable nervous about eating in the land of pizza and pasta. However I was pleasantly surprised as Italy is well set up for people with these food allergies and I had plenty of delicious options to try.

While in Milan, Lea, a good friend of ours invited us around for dinner and along with her mother had prepared a beautiful array of dishes which where gluten and dairy free.

One of my favorite items were the Amaretti cookies, which also became my go-to sweet snack while in Italy. I made sure I got the recipe from Lea’s Mum and was surprised at how easy they are to make

These are gluten free and dairy free, and only have 4 ingredients. Very simple to make and delicious. Crispy on the outside and soft and chewy in the middle.

I have changed the recipe a little and substituted palm sugar for the refined white sugar that normally goes into these cookies.

Palm sugar has a lower GI and contains more micro nutrients than it’s refined cousin. However it is not as simple as substituting one for one and it took me about 3 attempts to get the cookie right, adjusting proportions and cooking temperatures. But apart from the sugar proportions and the cooking temperatures this recipe remains faithful to the original that I tasted on that lovely evening in Milan.

So here we go with thanks to Lea and her Mum:

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