My Gluten Free Christmas Cookie Box

The holiday season brings a special kind of joy, and for many, that joy includes baking and sharing Christmas cookies. But for those who follow a gluten free diet, finding delicious and festive cookies can be a challenge.

This year, I created Christmas cookie boxes to give out to my friends and family. I do this every year, but this time I tried out a combination of new and old recipes. If you aren't having fun baking, then you're missing out on the whole point :)

Here’s a list of the cookies I included in my boxes this year:

• Mom's Biscotti

• Mom's Pignoli Cookies

• King Arthur Gingerbread Cookies

• Deconstructed Rainbow Cookies (recipe adapted from the NY Times)

A colorful assortment of gluten free Christmas cookies in a decorative holiday box

Recipe: Mom's Classic Biscotti

Ingredients

• 1 cup sugar

• 1 stick unsalted butter, melted

• 3 tablespoons brandy

• 2 teaspoons pure almond extract

• 1 teaspoon pure vanilla extract

• 1 cup (be generous) whole almonds with skin, lightly toasted, cooled and coarsely chopped

• 3 large eggs

• 2 3/4 cups all purpose flour (or substitute for GF measure-for-measure)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

  
  

Instructions

1. Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Store in flour, baking power and salt until just combined.

2. Chill dough, covered, 30 minutes

3. Preheat oven to 350 F

4. Using moistened hands, halve dough and form 2 16x2 inch loaves on an uncreased large baking sheet.,

5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

6. Cut loaves into 3/4 inch slices with a serrated knife.

7. Arrange biscotti, with cut side down, on a clean baking sheet and bake until golden 20 to 25 minutes.

8. Transfer to rack to cool completely.

   
   

Recipe: Mom's Famous Pignoli Cookie

Ingredients  

• 1 box almond paste, grated

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 1 large egg white

• 1/2 tsp vanilla extract

• 1-2 tablespoons almond flour

• 1 cup pine nuts

  
  

Instructions  

1. Preheat oven to 325 degrees.

2. Combine grated almond paste, granulated and powdered sugars in bowl. (Beat in a blender or food processor for easiest results, but don't be surprised if it takes a bit. This is the hardest part of the whole recipe!)

3. Add egg white and vanilla. Beat on high until the consistency becomes paste.

4. Add almond flour and salt. Mix until just combined.

5. Add pine nuts to a bowl. Drop batter one teaspoon at a time into nuts with slightly dampened hands (mom keeps a bowl of warm water close by for this part)

6. Bake 14-16 minutes or until light golden. Store cookies in airtight containers between wax paper.

(My family actually fights for these when they hit the dessert table!)

Recipe: King Arthur's Gingerbread

Adapted from Gluten-Free Gingerbread Cookies Recipe | King Arthur Baking

Note: for this recipe I replaced the cloves with nutmeg. I also made my own royal icing for decorating. Admittedly decorating has never been my strong suit, but the icing was easy to make! Just whisk together a cup of powdered sugar, a spoonful of light corn syrup, vanilla extract, and a touch of warm water.

Recipe: Deconstructed Rainbow Cookie

Adapted from Slice-and-Stuff Italian Rainbow Cookies Recipe | Food Network Kitchen | Food Network

Note: to make this recipe gluten-free, substitute the flour for measure-for-measure gluten free flour plus one tablespoon of cornstarch. I also recommend using half the amount of jelly in each cookie to ensure they don't overflow. (I tried apricot and raspberry both, but personally prefer using the raspberry.)

Wrap it Up with a Bow

 So, grab those ribbons, tie them tight, and let your cookies take flight! After all, the best gifts are the ones that come from the heart (and the oven). Happy baking and happy gifting! 🍪🎁