What's So Special About These Gluten-Free and Diary-Free Coconut Pyramids

This recipe takes Passover coconut macaroons, and turns them on their heads!

Using cream of coconut or condensed coconut milk ensures this dessert stays dairy-free, and therefore can be served at the end of a kosher meat Seder - or just make your favourite lactose-intolerant person happy.

Finally, the triangle shape of these coconut pyramids is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round coconut macaroons. See my Passover Recipe Roundups for more ideas!

Coconut macaroons are traditionally served during the Jewish holiday of Passover, when leavened baked goods are prohibited. They can be eaten on their own, or incorporated like meringue as a layer into other desserts like brownies and cakes (now you know what I'm working on next!).

Coconut macaroons are entirely Passover safe. They're made without flour or leavening, making them a staple treat during the holiday. Just ensure that the shredded or flaked coconut you use is certified kosher for Passover, especially if it's processed or sweetened.

What Are Coconut Macaroons?

Coconut macaroons are sweet and chewy confections that are made with coconut flakes, sugar, and egg whites. These small cakes are usually shaped into small balls and then baked until they are lightly browned on the outside and soft and moist on the inside. They are known for their distinctive coconut flavor and their enticing aroma.

Ingredient Highlight: Condensed Milk

Traditional coconut macaroons are made with coconut shavings, egg and sugar. But most typical coconut macaroon recipes result in hard and tasteless macaroons. I turned to traditional Russian Jewish macaroon recipes, which add condensed milk to the batter. Condensed milk gives these macaroon pyramids a soft and chewy texture.

If you cannot find condensed coconut milk, you can use cream of coconut or sweetened condensed milk, if not looking for a dairy-free coconut macaroon recipe.

My other recipes, like my delicious Brazilian Passion Fruit Mousse, where the condense milk gives it the thick and creamy texture and my Argentinian Alfajores recipe (also diary-free and gluten-free), which uses condensed milk for a vegan dulce de leche or buy Meyer lemon curd. 

What Coconut Shavings to Use? 

For the best texture and flavor, it's ideal to use sweetened shredded coconut in this recipe. It provides the moisture and chewiness that make these macaroon pyramids so delightful. If you only have desiccated coconut on hand, you can still use it-just be aware that it's much finer and drier than shredded coconut. 

If you're considering using coconut flakes, they can be substituted as well, but keep in mind that their larger size makes them harder to bind into firm shapes. A quick pulse in a food processor will help break them down to a texture more similar to shredded coconut. Whatever type you use, be sure to check the label if you're preparing these for Passover. 

How to Make Macaroon Pyramids Recipes

Make the batter

Preheat oven. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.

Beat the egg whites

Using an electric mixer or a hand whisk, beat egg whites with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.

Shape the pyramids

Wash your hands using cold water. Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers and the palm of your hands. Pinch the corners to form the edges of the pyramid. Place pyramids on the prepared baking sheet, keeping 1-inch part between every two pyramids.

Bake coconut pyramids

Transfer the baking sheet with the pyramids to the oven and bake for 20 to 22 minutes, rotating the pan midway through, until the edges are golden brown. 

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare chocolate drizzle

While the macaroons are baking, melt the chocolate in a microwave-safe bowl for 30 seconds. Take out the bowl, stir and repeat for another 30 seconds, until the mixture is smooth and creamy (you can also melt the chocolate in a double boiler over simmering water.)

Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Keep macaroons in the fridge

Serve sprinkled with additional shredded coconut flakes on top. Crispy macaroons will keep in an airtight container in room temperature for about a week.

Storage Instructions 

These coconut macaroons are perfect for making ahead of time and store exceptionally well. At room temperature, they'll keep for up to one week in an airtight container. If you've added a chocolate drizzle, storing them in the refrigerator will help maintain the firmness of the chocolate and can extend their freshness up to two weeks.

For longer storage, these macaroons also freeze beautifully. Simply arrange them in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months and should be thawed at room temperature for a couple of hours before serving.

Get the passover cookbook from reordered

ReOrdered is the brainchild of JDC Entwine, an organization I got to know very well during a life-changing mission to Argentina in 2015. This unique toolkit is a progressive spin on Passover, a dive into the global and interconnected Jewish world through the timeless themes of freedom and storytelling. Order your own copy of the JDC Entwine ReOrdered Passover kit, which is completely FREE.

Recipe

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Dairy free and gluten free coconut macaroon pyramids

For some sad reason, Passover chocolate macaroon pyramids have come to be associated with dry, overly-sweet holiday confections. Yet this version, which borrows from traditional Russian recipes by using condensed milk, is a perfectly balanced end to a decadent Seder meal. The triangle shape is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round. Using cream of coconut or condensed coconut milk ensures this dessert can be served at the end of a kosher meat Seder.

Course Dessert, Passover

Cuisine Ashkenazi, Jewish, Russian

Keyword chocolate, coconut, dairy-free, dessert, eggs, gluten-free, Jewish, macarons, macaroons, passover, pesach, spring, winter

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 15

Calories 107kcal

Author Ksenia Prints

Ingredients

• 2 cups sweetened flaked coconut (if your coconut is unsweetened, add 3 tablespoons sugar)
• ½ cup sweetened condensed coconut milk OR cream of coconut OR sweetened condensed milk, if not concerned with dairy
• ½ teaspoon vanilla extract
• 1 egg white
• 1 pinch salt
• 60 grams semi-sweet dark chocolate

Instructions

• Preheat oven to 325F/165C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.
• In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.
• Using an electric mixer or a hand whisk, whisk together egg white with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.
• Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers. Arrange on a baking sheet.
• Bake until edges are golden, for 20 to 22 minutes, rotating the pan midway through. Let cool in the pan for a few minutes, then transfer to a wire rack to cook completely.
• While macaroons are baking, melt chocolate in a microwave-safe bowl for 2 minutes, stopping and stirring every 30 seconds, until the mixture is smooth and creamy (or melt chocolate in a double boiler - a small heat-proof bowl set over a pan of simmering water.)
• Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
• Serve sprinkled with additional coconut flakes on top. Macaroons will keep in an airtight container in room temperature for about a week.

Video

Notes

NOTE: Ensure you are using Condensed Coconut Milk OR Cream of Coconut, which works well as a sweetened condensed milk alternative. Take care NOT to use Coconut Cream! Cream of Coconut is much sweeter and sold in separate labeled cans - look for brands such as Coco Lopez, Roland, Coco Real, or Goya.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 82mg | Fiber: 2g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.2mg

The post Coconut Macaroon Pyramids Recipe (Gluten-Free and Dairy-Free) appeared first on At the Immigrant's Table.

I have learned to judge cookies the same way my grandmother judged winter coats in Jerusalem. Not by how they look on the first day, but by how they hold up after living with you for a while.

A good coat still fits after rain, wind, and being passed from one child to another. A good cookie still feels right after sitting quietly on the counter, tucked into a tin, waiting to be offered with tea.

These strawberry almond thumbprint cookies earned their place that way. I baked a batch on a weekday between errands and preschool pickup. Leo parked toy cars under the table. Lin drew strawberries that looked like red suns. My husband hovered, asking if the cookies were for guests or for us, which usually means both.

I cooled them on the tray, tucked them into a tin, and left them on the counter. Every day, for five days, I took one out. The center stayed soft. The edges kept their shape. The jam settled into the cookie instead of sinking or turning sticky.

That did not happen by chance. Years of plant based baking taught me how cookies age.  Almond butter and oil keep moisture without the heaviness of butter. A modest amount of oat milk is enough to bring the dough together without making it soggy by day two. Cornstarch keeps the crumb tender instead of sandy.

Filling the wells so the jam sits slightly below the rim lets it bake into the cookie instead of spilling out and hardening. These are the small choices that let a tray of cookies survive real family life.

Strawberries already thread through our seasons. In our house, strawberries show up everywhere once winter loosens its grip. They appear in paleo strawberry scones on slow mornings, in a pan of no-bake strawberry tiramisu when I need a make-ahead dessert in the fridge, and frozen into berry yogurt bark that the kids check every few minutes.

These thumbprints are another way to set that same flavor on the table, at home in a Hanukkah tin, beside Russian tea glasses, or on any mixed, noisy holiday plate.

Ingredients

• Almond butter - The base of these thumbprints. It gives structure, gentle richness, and a soft chew that keeps well for days. Use smooth, unsweetened almond butter that needs a stir and is not packed with stabilizers. If you prefer a peanut flavor, natural peanut butter (unsweetened, non-emulsified) works in the same amount and still holds a neat thumbprint.
• Oat milk - Oat milk loosens the dough so it mixes smoothly without adding too much liquid. It helps the sugar dissolve into the almond butter and keeps the centers from drying out after baking. Any mild non-dairy milk, like soy or almond, can stand in. I skip full fat coconut milk, which changes the fat balance and can make the cookies feel a bit drier.
• Strawberry jam - Choose a thicker jam with small pieces of fruit so it stays put in the well and bakes into a soft pool instead of running over the sides. For variety, raspberry, apricot, or blackberry jam work the same way. The dough was tested with all of them, so you can mix flavors on one tray without adjusting the recipe.

See the recipe card for full list and exact quantities.

How to Make Strawberry Almond Thumbprint Cookies Recipe

When you are ready to bake, this classic recipe comes together in one bowl, turning light and fluffy before you shape the almond dough and add the strawberry centers. Here is how to walk through each step so the cookies hold their shape and the jam stays put:

Preheat the Oven and Prepare the Trays

Set your oven to 325°F (160°C). Line baking sheets with parchment paper. The parchment keeps the bottoms from browning too quickly and makes it easier to lift the cookies once they are cool.

Mix the Almond Butter Base

There should be no visible streaks of oil or thicker patches of almond butter. If the mixture looks separated or oily on top, keep mixing until it comes together. A unified base helps the sugar and flour fold in evenly and keeps the cookies from baking up patchy or greasy.

Add the Sugar, Oat Milk, and Vanilla

At this stage, you are looking for a texture similar to a loose nut butter frosting. If it looks gritty or very stiff, give it another short mix so the sugar can dissolve into the almond butter. If it turns very thin or runny, your almond butter may be too oily; add a spoonful of flour later, only if the dough feels very sticky once all the dry ingredients are in.

Fold in the Dry Ingredients

The dough should look thick and soft, and it should pull away from the sides of the bowl in one mass. It should not crumble or crack when pressed, but it also should not flow like cake batter. If it crumbles, add a teaspoon of oat milk at a time and mix gently. If it feels very sticky, dust in a bit more flour, a spoonful at a time, until it rolls easily in your hands.

Shape the Cookie Dough

The dough balls should feel soft but not sticky. If they cling heavily to your hands, chill the bowl in the fridge for 10 to 15 minutes before shaping the rest. Good spacing here helps the cookies bake with neat edges and prevents them from merging into each other.

Make the Thumbprints

You want the well to be deep enough to hold jam, with walls that stay intact. If you see large cracks along the edges, gently pinch and press them back together. Small surface lines are fine and often soften during baking, but wide cracks can allow jam to leak out and harden on the tray.

Fill with Strawberry Jam

If you add too much jam, it will bubble over during baking and form sticky streaks along the sides. If you add very little, the center can look sunken once the cookies cool. Aim for a full but contained pool of jam that feels secure when you tilt the tray gently.

Bake the Cookies

You are not looking for much color change. The edges should feel set when you tap them lightly with a fingertip, while the centers may still look slightly soft and glossy around the jam. If the bottoms are turning deep brown, your oven may run hot; reduce the time for the next batch. If the cookies feel very soft across the whole surface after 17 minutes, give them a couple more minutes, watching closely.

Cool on the Tray and Serve

If you move them too soon, the cookies can bend or crack around the jam. Once cool, the edges should feel firm, the centers soft but stable, and the jam slightly set on top. At that point, they are ready to serve or to tuck into a tin for the days ahead.

Storage

For short-term storage, cool the strawberry almond thumbprint cookies completely so the jam sets. Store in an airtight container at room temperature for up to 5 days, in a single layer or with parchment between layers so the jam centers do not stick. In very hot or humid weather, keep them in a cool spot or the fridge and bring to room temperature before serving.

For longer storage, these cookies freeze well. Arrange them in a single layer on a baking sheet and freeze until solid, then move them to a freezer-safe container or bag with parchment between layers. Freeze for up to 1 month and thaw uncovered at room temperature.

Recipe

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Strawberry Almond Thumbprint Cookies

Tender strawberry almond thumbprint cookies filled with thick strawberry jam, perfect for gifting and make ahead trays!

Course Dessert

Cuisine Eastern European, Jewish

Keyword Strawberry Almond Thumbprint Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 152kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Hand mixer or whisk
• Rubber spatula or wooden spoon
• Measuring Cups and Spoons
• Baking sheets
• Parchment paper

Ingredients

• 1 cup (240g) creamy almond butter unsalted
• 1⁄4 cup (60ml) neutral oil
• 1 cup (200g) granulated sugar
• 3 tbsp (45ml) oat milk
• 1 tsp (5ml) vanilla extract
• 1 cup plus 6 tablespoons (165g) all purpose flour
• 2 tbsp (16g) cornstarch
• 1⁄2 tsp (2g) baking powder
• 1⁄2 tsp (3g) salt
• 1⁄4 cup (60ml) strawberry jam

Instructions

• Preheat the oven to 325°F (160°C). Line 1 or 2 baking sheets with parchment paper so the cookies release easily and the bottoms do not brown too fast.
• In a large bowl, whisk together the almond butter and neutral oil until the mixture looks smooth and glossy. You should not see streaks of oil or thick clumps of almond butter.
• Add the sugar, oat milk, and vanilla. Beat or whisk until the mixture is thick and creamy. It should look like a smooth nut butter paste.
• Sprinkle the flour, cornstarch, baking powder, and salt over the bowl. Fold everything together with a spatula until no dry patches remain. The dough should be soft, thick, and easy to roll without crumbling.
• Scoop slightly heaping tablespoon portions of dough. Roll each scoop between your palms into a smooth ball. Arrange the balls on the lined baking sheets with about 2 to 3 inches (5 to 8 cm) between them so they have room to spread.
• Cup one dough ball in your hand and press your thumb, knuckle, or the back of a teaspoon into the center to form a well. Press slowly so the dough moves outward instead of cracking. Pinch any big cracks back together so the jam will not leak.
• Spoon strawberry jam into each indentation. Fill almost to the top, but keep the jam slightly below the rim so it does not flow over the sides in the oven.
• Bake the cookies for 15 to 17 minutes, until the edges feel set and the bottoms are lightly golden. The centers around the jam will still look a bit soft.
• Leave the cookies on the baking sheet to cool completely. This helps the centers finish setting and the jam thicken in the wells. Once cool, move them to a plate or tin and serve.

Nutrition

Serving: 33g | Calories: 152kcal | Carbohydrates: 18g | Protein: 2.8g | Fat: 7.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.7g | Sodium: 71mg | Potassium: 83mg | Fiber: 1.4g | Sugar: 10.3g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg

The post Strawberry Almond Thumbprint Cookies appeared first on At the Immigrant's Table.

Join me for a trip down memory lane and an updated recipe for gluten-free krembos with pistachios, based on the book Sweet Noshings by Amy Kritzer. This childhood Israeli treat never tasted as good as this!

The rain drips down the back of my neck, slow rivulets making their way into that warm space between the liner of the jacket and the delicate skin of my nape. My fingers shake as I struggle to form them into delicate pincers that would be impervious to the cold air all around us and help me to peel the wrapper from the treat I am holding in my hands.

Eventually, the krembo begins to reveal its shape: a dark chocolate dome, frozen around a delicate marshmallow centre that sits, like a king on its pedestal, on a thick vanilla cookie. A slow smile curls the corners of my lips, and my eyes close as I dip my head down to take a bite, filling my mouth with melting shards of chocolate, cloud-like marshmallow and crumbly cookie.

It's 15C, winter in Israel, and I can barely survive long enough to finish the end of my biscuit.

Krembos are a ubiquitous part of every Israeli child's winter. Given as treats at birthday parties, bartered for marbles or the lesser, year-round wafers ("waflot") in the backyard, or stuffed into your pocket by an obliging parent after a visit to a particularly annoying relative, krembos are our one joy in a season of rain, warm jackets and hearty soups.

But here's the truth: I never really liked them.

There was just something about the commercially-produced marshmallow puff, the chocolate cover so thin it crackled in your hands upon the slightest touch, the hard cookie you had to suck on for hours just to get it to an edible state. Despite their mass appeal and the widely held reverence with which my fellow immigrants viewed this asli (bona-fide) Israeli treat, krembos just weren't my thing.

So you just know that as soon as I laid my hands on Sweet Noshings, the first book by superstar Jewish food blogger Amy Kritzer of What Jew Wanna Eat, and saw that there was a recipe for homemade krembos, I just had to try my hand at remedying this childhood treat.

I met Amy at the Harvest Gathering Schusterman Connection Point for Jewish food professionals I participated in last year. She was the loud, fun girl in the bright blue unicorn t-shirt with the big head of blond curls who seemed to find life immensely amusing, and everyone worthy of her undivided attention. Yet she also found the time to run around with three fully assembled bagel halves - with all the trimmings! - and photograph them against the coolest backgrounds. In short, she was the life of the party and the girl EVERYONE wanted to be like.

I knew we would be fast friends.

Which is why it feels immensely satisfying to hold Amy's debut book Sweet Noshings in my hands. Full of glossy pictures and modern renditions on old Jewish classics, this book is the perfect compendium for the typical Jewish millennial. We like unicorns and social media and puns, but we're also deathly attached to our childhood treats: grandma's chocolate babka, mama's chocolate covered matzos, rugelach of all shapes and colours. Amy gets it; she takes our cravings for the old and familiar and updates it ever-so-slightly, making it better, just a bit more ironic, and more Instagram-ready.

Amy's are Jewish desserts for the new generation, and I am loving it.

So let's talk about these gluten-free krembos with pistachio that I made from Sweet Noshings (in Amy's original, the cookie is not gluten-free), similar to my no-bake chocolate pistachio cake. In two words, they are The Bomb. It begins with a perfectly crumbly shortbread cookie studded with pistachios. On it you pile (or pipe out) a tower of homemade marshmallow batter, a substance so delicious and simple to make that I will never, ever, ever buy commercial marshmallows again. The whole thing gets frozen and dipped in melted, high quality chocolate, and then sprinkled with pistachios. And then devoured within the span of 30 seconds, because your heart just can't handle all this goodness.

Yeah. Gluten-free krembos with pistachio are that good. So do yourself a favour and make them - or better yet, grab a copy of Amy's book Sweet Noshings and make them along with a host of other modernized Jewish classics.

NOTE: Sweet Noshings is on an insane sale today on Amazon.ca, costing ⅓ of its original price. So I definitely encourage you to get it, now.

Recipe

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Gluten-free krembos with pistachios and Sweet Noshings by Amy Kritzer

Gluten-free krembos with pistachios are The Bomb. It begins with a perfectly crumbly shortbread cookie studded with pistachios. On it you pile (or pipe out) a tower of homemade marshmallow batter, a substance so delicious and simple to make that I will never, ever, ever buy commercial marshmallows again. The whole thing gets frozen and dipped in melted, high quality chocolate, and then sprinkled with pistachios. And then devoured within the span of 30 seconds, because your heart just can't handle all this goodness.

Course Dessert

Cuisine Jewish

Keyword krembos, krembos with pistachios

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 18 -20

Calories 210kcal

Author Ksenia Prints

Ingredients

• 213 gram GF flour mix (I used a homemade one based on this ratio)
• ½ cup powdered sugar
• ½ teaspoon kosher salt
• 140 gram unsalted butter chilled, cut into chunks
• ½ cup unsalted, shelled pistachios, plus more chopped for garnish
• 1 egg
• ½ teaspoon vanilla extract

For marshmallow filling:

• 6 egg whites
• 300 gram granulated sugar
• ½ teaspoon cream of tartar
• 1½ teaspoon vanilla extract

For chocolate shell:

• 1 package 12 ounce/340 g semisweet chocolate chips
• 3 tablespoon coconut oil butter, or canola oil (coconut oil works best, but use what you have)

Instructions

• To make cookies, place GF flour, powdered sugar, and salt in a food processor and pulse until combined. Add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together.
• Form a log about 2 inches (5 cm) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
• Preheat oven to 350ºF/180ºC.
• Cut log into ¼-inch (6 mm) slices, and bake on a parchment paper-lined baking sheet, 1 inch (2.5 cm) apart, until lightly golden, about 15 minutes. Cool.
• While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about140ºF/60ºC.
• Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it's already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
• To make krembos, put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 cm) high, and freeze for at least 1 hour.
• Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
• Then dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 86mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 216IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

The post Gluten-free krembos with pistachios and Sweet Noshings by Amy Kritzer appeared first on At the Immigrant's Table.

"When I'm feeling blue, I just stop at a bakery and get myself an espresso and a small, shiny, warm chocolate rugelach. And then nothing in the world can hurt me."

When I was 24, this little piece of advice from my mother practically saved my life.

I spent that year walking around in a daze, feeling as though someone punched me very had in the guts. All it took to bring me down was one man with sad blue eyes and a move from a place I loved and hated simultaneously. And I just couldn't get myself back up.

The lone moments of reprieve in a long, trying year came courtesy of those fleeting bites of chocolate rugelach, grabbed at gas stations, bakeries, central bus stops. Eaten on the sly, on the go, anywhere I could. A small balm to the soul in the shape of a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon.

I had many opportunities to indulge myself. There is no image more endemic to Israel than mounds of shiny, puffy rugelach (though not gluten-free rugelach!), spilling on the counters of bakeries and coffee shops and even market stalls. They are the ultimate Israeli sweet treat, eaten for breakfast, dessert, or alongside that 4pm cup of coffee. This and a couple of guava and cheese hamantaschen or prune vegan hamantaschen have gotten me through some tough times.

And while they may not have been good for my waist, these chocolate rugelach were good to every other part of my being. Biting into one of these, warm out of the oven, letting the chocolate smear all over my hands, licking my lips to catch every last crumb - those were the moments I lived for, the little joys I swore by.

Like mother, like daughter.

Of course, now I know that the gluten I was eating in each of these chocolate rugelach was actually hurting my body. That the pains I often felt were not just the dull residue of a broken heart. So last week, I made myself a giant batch of chocolate gluten-free rugelach, and I went to town.

And they were every bit just as glorious as I remembered. (It should be noted that the recipe I have below works just as well for regular rugelach as it does for gluten-free rugelach - I've had several taste testers attest to this.)

Everybody knows that the best cure to a broken heart is chocolate. Now, you know that given enough chocolate gluten-free rugelach, event a broken soul can be mended.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}

Chocolate gluten-free rugelach form a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon. A gluten-free version of a typical Israeli sweet, though these taste just as good when made with all-purpose flour.

Course Dessert

Cuisine Jewish cuisine

Keyword chocolate, gluten-free, Israeli, Jewish, rugelach, sweet

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 2 hours hours

Total Time 25 minutes minutes

Servings 16

Calories 206kcal

Author Ksenia Prints

Ingredients

Cream cheese dough:

• 1 cups gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
• A pinch fine sea or table salt
• 112 gram unsalted butter cut into cubes
• 112 gram cream cheese half of a 225-gram package cream cheese

Chocolate cinnamon filling:

• 1 cup of high-quality cocoa powder
• 2 tablespoon cinnamon
• ⅔ cup of sugar
• ½ cup of canola oil start with ½ a cup and add if your mixture is too thick
• 1 ounce chopped chocolate optional - this just adds more chocolate, and isn't necessary
• egg wash 1 egg, scrambled and 1 teaspoon milk or water, mixed together

Instructions

• Combine all dough ingredients in a food processor. Pulse until they all combine into a large ball. Dump out onto a large piece of plastic wrap and form into a flattish disc. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
• Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
• Stir cinnamon, cocoa, sugar and oil together in a small dish.
• Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using, sprinkle with chopped chocolate.
• Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc.
• Arrange rugelach on baking sheet. Coat with an egg wash.
• Bake at 375F for 18-20 minutes.
• Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.

Video

Nutrition

Calories: 206kcal | Carbohydrates: 16g | Protein: 1g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 23mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 273IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 0.5mg

P.S. - Montrealers, this one is for you! In exactly a week from now, I will be hosting an interactive workshop centered on the Middle Eastern mezze platter as part of the Jewish Food Project. It'll be a showcase of my book, Middle Eastern Small Plates, and a chance to bring to life one of my favourite things: a cookbook shop! So if you're looking for a fun, casual night that will enable you to get your hands a bit dirty and your bellies full, sign up - I'd love to see you there.

The post Chocolate gluten-free rugelach appeared first on At the Immigrant's Table.

Some autumn days feel as if the air itself has turned lighter and cooler, carrying the scent of leaves, a trace of wood smoke, and the promise of something sweet later in the afternoon. On a day like that, I kept thinking about a snack that would feel steady and soft, a little square that sits snug in the hand and eases a long afternoon. I circled the idea, set it aside, and returned to it again like a refrain I could not stop humming.

My sister called that morning. Time together had grown rare; between work, family, and the steady pull of daily life, our market walks had become an infrequent luxury. That day we found ourselves side by side, scarves tucked close, the air cool enough to nip our noses.

The market hummed with late-season abundance. Squashes piled high. Jars of honey glinted amber. And everywhere, apples. Crates of them, skins gleaming like small ornaments in reds and golds.

We drifted toward the familiar stall of the vendor who always remembers us. I reached for a small apple, firm and glossy, the kind that gives a crisp snap when you bite in. My sister teased that if I kept eating so many, the doctors would soon be out of work. I laughed, remembering how much I used to dread their stern faces as a child. There is comfort in believing a piece of fruit can keep all that at bay.

This is the picture I keep from that walk: my sister tapping an apple with her fingernail while I counted coins; the vendor wrapping our picks in paper; the glow of fruit against a grey day.

We carried them home with a loose plan. I was thinking about oatmeal bars. A soft oat base. Cinnamon that blooms in the oven. A golden crumble that cracks lightly under a spoon. It sounded right for the season, the sort of snack that waits on the counter while the kids pad in and out of the kitchen, tucks neatly into a lunch box, and pairs with tea after bedtime today.

Core Memories in the Kitchen

I found myself thinking of all the recipes I've made over the years when apples were in season: a cinnamon apple yogurt parfait, a healthy apple crisp, the gluten-free apple cake, and an apple cranberry muffins with streusel topping. Each one sure to keep the doctors away and the family well sated. 

By the time we reached home, my sister was already rummaging through the pantry, chattering away about whether honey or brown sugar would taste better, whether we should make it regular for her or gluten-free for me. It didn't matter, I said, because this recipe could go either way. The gluten-free version is tender and light, but with regular oat flour, it's equally comforting. The smell of butter softening in the bowl mingled with the faint crispness of the apples we had bought, filling the kitchen with a warmth that felt like home itself.

As I pressed the dough into the pan, my sister leaned on the counter, talking about her day, Thanksgiving plans, and a cedar candle. I half listened, some talks don't demand focus but hum in the room like music. When the bars came out of the oven, golden on top and soft beneath, the kitchen quieted while I lifted parchment to reveal crumbly edges.

Cinnamon and baked apples drifted through the room, carrying traces of autumns past. We pretended to wait, but the first bite gave me what I'd hoped for, fall tucked into oats and butter. 

Later, when the kids came home, they ran to the counter, eyes bright, reaching for the squares before I could warn them about the heat. My husband brewed tea, my sister packed a few to take home, and for a little while, everything felt quiet and whole.

That's what these recipes have become for me.They're easy enough to make on an ordinary afternoon but comforting enough to feel like something special. Whether made gluten-free or with regular flour, they fit into the rhythm of the season. Sweet, soft, a little spiced, and endlessly forgiving. A piece of autumn you can carry in your hand.

Ingredients

• Apples - Apples are the heart of these bars, the reason the kitchen smells like fall. I like using red apples (Gala, Fuji, or Honeycrisp) for their natural sweetness and soft bite after baking. They hold their shape but melt enough to feel comforting. When I want a little tartness, I mix in a Granny Smith or two. Use whatever apples you have from the market.
• Cornstarch - A small spoonful thickens the apple filling, turning the fruit's natural juices into a glossy coating. Without it, the bars can go soft or soggy. It's one of those quiet helpers in the recipe. Tapioca starch works too if that's what you keep in your pantry.
• Gluten-Free Oat Flour - I love baking with oat flour because it keeps the bars tender and wholesome. It also makes this recipe naturally gluten-free, which means everyone at the table can have a square. If gluten isn't a concern, regular all-purpose flour works beautifully and yields a slightly firmer base.
• Butter - Its richness ties the oats and apples together. For dairy-free baking, I often use vegan butter or coconut oil. Take note the flavor shifts slightly, but the texture stays tender, and the bars still bake up beautifully golden.

See the recipe card for full list and exact quantities.

How to Make Easy Apple Oatmeal Bars Recipe

If you're after a cozy fall bake that doubles as a breakfast bar, snack or dessert, these easy apple oat bars are the perfect choice. They come together easily and can be made gluten-free or regular, depending on your flour and oats. The result is a soft chewy apple layer sandwiched between a tender crust and a golden crumble topping.

Make the Crust

In a mixing bowl, beat together butter, sugar, and vanilla until smooth and creamy. Add the oat flour, cornstarch, and a pinch of salt, then stir until the dough comes together.

Place into the Pan

Press the mixture evenly into a parchment-lined 9x9-inch pan, flattening with the back of a spoon or your fingertips. Bake at 350°F (175°C) for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.

Prepare the Apple Filling

In a medium bowl, combine the diced apples with cornstarch, brown sugar, cinnamon, and nutmeg. Toss until the fruit is evenly coated and every piece glistens. Microwave the mixture for about 5 minutes, stirring once halfway through, until the apples begin to soften and the sauce thickens.

Alternatively, cook in a saucepan over medium heat, stirring until the cornstarch activates and the mixture looks glossy but the apples still hold their shape. Set aside to cool slightly.

Mix the Crumble Topping

In another bowl, combine the oats, cornstarch, brown sugar, cinnamon, and a small pinch of salt. Add the cubed butter and gently mix or rub with your fingertips until coarse crumbs form. The mixture should hold small clumps when pressed but still look crumbly. Avoid overmixing, as that can make the topping dense.

Assemble and Bake

Spread the warm apple filling evenly over the baked crust, making sure to reach the corners. Sprinkle the crumble topping over the apples, letting some larger pieces stay for texture. Bake for 25 to 30 minutes, until the top is golden and fragrant, with the filling bubbling lightly at the edges.

Cool and Serve

Allow the bars to cool completely in the pan before slicing. Once cool, lift out using the parchment and cut into nine squares. Serve plain, drizzle with caramel, or top with a small scoop of vanilla ice cream for an easy fall treat.

Storage

Store in an airtight container. They keep well at room temperature for up to 2 days, perfect for easy snacks or lunchbox treats. For longer freshness, refrigerate them for up to 5 days, this helps the apple filling stay firm and the crumble hold its texture.

To freeze, wrap individual bars in parchment or plastic wrap, then place them in a sealed container or freezer-safe bag. They'll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour. To restore that fresh-baked crispness, warm the bars in a 300°F (150°C) oven for 5-8 minutes before serving.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Apple Oatmeal Bar

Sweet apples baked into golden oat bars for a comforting fall treat

Course Breakfast, Dessert, Snack

Cuisine Eastern European, Jewish

Keyword Apple Oatmeal Bar

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 9 bars

Calories 526kcal

Author Ksenia Prints

Equipment

• 9x9 square baking pan
• Parchment paper
• Mixing bowls and spoon or whisk
• Knife, peeler, cutting board
• Measuring Cups and Spoons
• Microwave or small saucepan
• Offset spatula or rubber spatula
• cooling rack

Ingredients

Apple Filling

• 4 red apples peeled and diced small
• 1 tablespoon cornstarch
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Crust

• 1 cup gluten-free oat flour
• ½ cup cornstarch
• ½ cup sugar
• ½ cup butter softened
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Crumble Topping

• 1 cup gluten-free oats
• ½ cup cornstarch
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter cubed and softened

Instructions

• Line a 9 × 9 in pan with parchment, leaving overhang. Beat butter, sugar, and vanilla until smooth. Stir in oat flour, cornstarch, and salt until no dry spots remain. Press evenly into the pan. Bake at 350°F (175°C) for 10 minutes.
• Toss diced apples with cornstarch, brown sugar, cinnamon, and nutmeg until coated.
• Microwave 5 minutes, stirring once, until slightly thickened.
• Or cook in a saucepan over medium heat until glossy and thick but apples keep their shape.
• Combine oats, cornstarch, brown sugar, cinnamon, and salt. Work in softened butter with fingertips until coarse crumbs form that hold when pinched.
• Spread warm apple filling over the par-baked crust, reaching the corners. Scatter crumble evenly on top, keeping some larger clumps for texture.
• Bake 25 to 30 minutes until the top is golden and the edges show slow bubbles.
• Cool completely in the pan on a rack for clean cuts. Lift out by parchment and cut into 9 bars.

Nutrition

Calories: 526kcal | Carbohydrates: 77g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 173mg | Fiber: 5g | Sugar: 39g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg

The post Apple Oatmeal Bars appeared first on At the Immigrant's Table.

It’s a strange experience, being on the other side of the camera. With the lights shining on your face, your awareness of every bead of sweat trickling down your face, every errant hair, every wrong move taken heightens tenfold. Your motions become precise but stilted, like an adolescent robot not yet fully familiar with all her functions. Yet when you look at the final product – the polished Mega Mission video showcasing the artful preparation of your favourite dessert, Israeli chocolate rugelach – it all seems somehow worth it.

We shot this video along with two others in one long day of endless takes, background changes and cups of coffee. They were made as part of the promotional drive for Montreal's Mega Mission, a behemoth undertaking that will see 1,000 Montrealers arrive in Israel for an unforgettable 10-day trip. I think that food is an inseparable part of Israel, and I jumped on the opportunity to highlight some of my favourite dishes.

There were many batches of Israeli chocolate rugelach made in preparation for this video, and even more batches made during it. We covered my kitchen in crumbs, and smeared cinnamon chocolate paste on my counters. We all must have gained 10 lbs just from being in the room. And yet, it all seems somehow worth it.

Now, I’d like you to judge for yourselves. Have you ever had chocolate rugelach? Check out the resulting video and tell me what you think in the comments below!

(to get the recipe for these Israeli chocolate rugelach, and to make them gluten-free, check out my post here)

FULL DISCLOSURE: I made the videos as part of the Montreal Mega Mission promotional drive for my employer, Federation CJA. I received no additional financial compensation, nor was I asked to post these on my blog. I am sharing my work with you because I am immensely proud of it - and you can always count on me to be straight and honest with you guys!

The post {VIDEO} The making of Israeli chocolate rugelach - Montreal Mega Mission Video I appeared first on At the Immigrant's Table.

Remember how I shared those quick and easy gluten-free rugelach with you guys a while ago? To kickstart the busy season of holiday baking, today I'd like to present to you the much more-involved, but also much more traditional Israeli yeasted rugelach. So if you're looking for a project for these days of dropping temperatures and days under the blankets, you've come to the right place.

Gone are the cream cheese, food processor and zero work policy. Here you have messy, involved, layered beauties that require a whole lot of love to get to where you want them to be... But that deliver in payback something no quick cream cheese rugelach ever could: layers of deep, unforgettable, crinkly dough that hide among them so much chocolate flavour, it'll blow your mind.

For anyone who has traveled in Israel, the mounds of traditional Israeli yeasted rugelach you see at the markets become one of the most vivid memories we are left with long after the scent of roasting pumpkin seeds and frying falafels has evaporated. Their forms taut and skin glistening with a sticky syrup, traditional Israeli yeasted rugelach hide within them a promise of chocolate, cinnamon and joy for days. For when you bite into these crinkly layered babies, you may forget any other pastry ever existed.

Making traditional Israeli yeasted rugelach is a complicated process that takes hours and requires some experience and delicacy. I would save it for a lazy and cool Sunday, when all you want to do is binge-watch on black-and-white movies on Netflix and hibernate on the couch. Well, these are exactly the days you need the smell of rising dough, melting chocolate and rising, gorgeous Israeli yeasted rugelach.

The beautiful blue cup used in this photoshoot is a handmade piece by Montreal-based Sheila Caplan. To learn more of Sheila's work or to inquire about ceramic classes in Montreal, get in touch with her. I had the privelege of collaborating with Sheila for Tu B'Shevat Under the Trees, and I received no monetary compensation for using her work in my post -  I am proud to support local producers and brands whose products I truly love.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Traditional Israeli yeasted rugelach

Course Dessert

Cuisine Israeli

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 40

Calories 125kcal

Author Ksenia Prints

Ingredients

For dough:

• ½ KG 1.1lb, or 4 cups all-purpose flour
• 1 tablespoon dry yeast
• 1 teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• ¼ cup oil
• ½ cup water then up to another ½ cup if needed

For filling:

• 3 heaping tablespoons of very fine cocoa
• 1 cup sugar
• Spoonful of instant coffee optional
• ⅓ cup oil

For syrup:

• 1 cup sugar
• 2.5 cups water
• Juice of half a lemon

Instructions

• Combine all dough ingredients in the bowl of a standing mixer (starting with only half a cup of water). Mix for about 10 minutes - dough should be very soft and very sticky. Cover and let rise for about 40 minutes until doubled in volume.
• In a medium bowl, combine all filling ingredients. Mix well. If needed, add more oil to dilute the filling into a more easily spreadable paste.
• Gently flour your working area to prevent dough from sticking.
• When dough has risen, cut it into 2 equal parts. Roll each half into a ball and press to flatten slightly into a round about an inch thick.
• Spread cocoa filling on top of both rounds, dividing it equally between the two. Spread filling nicely on each circle, leaving a blank margin of half a centimeter around the diameter.
• Taking the dough carefully by its edges, begin to pull the edges towards the centre, turning your round into a ball filled with cocoa mixture. Pinch and pat to close. Make sure there are no leaks and turn seam-side down on a slightly floured surface. Repeat with second half of dough.
• Let stuffed dough rest for 30 minutes.
• Once dough has rested a second time, with a rolling pin begin to gently roll out each chocolate-filled round, making it as thin as possible. If some liquid comes out, don't worry - just roll it out as thin as it gets without sticking to your surface.
• Cover a large baking sheet with parchment paper.
• Using a pizza roller, cut the circle into quarters. Then cut each quarter to five or six long, thin triangles. Shape rugelach by rolling the outer edge inward. Arrange rugelach, pointed side down, on baking sheet with a couple of inches in between, leaving room to expand.
• Leave rugelach on baking sheet to rise for about 30 mins.
• Preheat oven to 400F/200C.
• Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil.
• If the syrup is ready before the rugelach are baked, reheat it for a few minutes. Syrup should be spread on rugelach immediately once they are taken out of the oven.
• Once ready to bake, bush rugelach lightly with egg, bake at 400F/200C for 20 minutes. Remove immediately, and spread with syrup.
• Let cool for just a couple of minutes, and serve. Rugelach will keep best if frozen and reheated briefly in the oven right before serving.

Nutrition

Calories: 125kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 61mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 6IU | Calcium: 3mg | Iron: 1mg

The post Members Only: Traditional Israeli chocolate rugelach appeared first on At the Immigrant's Table.

These Christmas date cookies are also free of added sugar, made of all natural ingredients, raw, paleo, vegan and super easy to make. It really is the perfect gluten-free Christmas cookie recipe for adults and teens!

This post is a partnership with Natural Delights. Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.

Favourite childhood snack

No-bake chocolate balls were probably the first Israeli childhood snack that I tasted, and then learned how to make. Their perfectly pillowy texture, the deep, rich flavour of chocolate, and the faint rich aftertaste of rum extract all made them the perfect treat to enjoy as a kid.

The fact they were incredibly easy gluten free cookies to make and required no baking didn't hurt, either.

So when I was thinking of a gluten-free Christmas cookies to make for Leo's first real holiday season, those Israeli chocolate balls topped my list.

But the deeper I looked into those fabled original Israeli recipes for chocolate balls, the more shocked I was by the ingredients, the high sugar content, and the sometimes convoluted preparation.

Cookie crumbles? Added sugar? Melted candy bars? Those things don't belong in a simple childhood treat - let alone a no-bake gluten-free Christmas cookie fit for a toddler!

When I looked at North American recipes for chocolate snowballs, I was even more shocked. Some recipes required melting butter on the stovetop and slowly adding the rest of the ingredients. Others called for yet more crumbled cake. Nearly all were incredibly high in processed fat, added sugars and preparation time and steps. I just couldn't wrap my mind around it!

So back to the drawing board I went, attempting to develop the perfect easy, no-sugar-added, no-bake, paleo and gluten-free Christmas date cookies.

I'm happy to say I NAILED IT.

Ingredient Spotlight: Medjool Dates

The secret ingredient in these easy no-bake gluten-free Christmas snowballs is Medjool dates.

My love for Medjool dates is no secret. The largest, sweetest and softest of all the dates, Medjool dates have been called nature's candy for a reason.

Medjool dates are common in Middle Eastern cooking, both in savoury and sweet recipes. When it comes to buying them in North America, I always return to the same brand: Natural Delights.

Natural Delights Medjool Dates are grown in the Bard Valley between Arizona, California and Mexico. All their farmers use organic growing practices, and the fruit is packaged and shipped to stores at the height of its freshness. I was actually really surprised to learn that their Medjool dates are NOT dried, but fresh! That's why they're so soft, I thought.

Naturally sweet without any sulphites or preservatives, Natural Delights Medjool Dates last in a sealed jar in my pantry for months at a time - though you can easily find them year-round in most grocery stores.

Are you as in love with Medjool dates as I am?

How to pronounce Medjool?

Medjool is pronounced like med-jewel, only the jewel part is much shorter. Their name is also sometimes written like Medjoul, or Majhool.

Why you should make these Christmas date cookies

I truly fell head over heels with the recipe for these gluten-free Christmas cookies. They are

• so EASY to make
• all natural
• festive
• raw - no cooking or baking required!
• made of clean ingredients
• free of added sugar and artificial sweeteners
• delicious
• naturally sweet
• portable
• kid-friendly - my toddler LOVES them, they're the perfect bribe
• gluten-free
• paleo (if you omit the powdered sugar)
• they make amazing edible gifts for the holidays!

Ingredients

To make these easy date cookies you need only eight ingredients!

• 20 (2 cups or 340g) pitted Natural Delights Medjool Dates
• 40g (4 TBs) coconut oil
• 4 TBs almond milk or milk of your choice
• 120g (1.5 cups) ground almonds
• 80g (⅔ cup)  cocoa powder
• ½ teaspoon rum extract
• Pinch of salt
• Powdered sugar (can also coat with coconut, additional cocoa powder or ground nuts like almonds or pistachios)

Christmas date cookies directions

Ok, so maybe adding dates to chocolate balls isn't a huge twist. But I promise you that the technique and ease with which these easy date cookies come together sure is!

Soak Medjool dates

First, you want to soak your Medjool dates in boiled water for 10 mins. This helps soften them even further, which greatly contributes to the soft, lovely texture of these gluten-free snowballs.

Process Medjool dates and coconut oil

Next, bring out your trusted food processor. This is a necessary step, as it really changes the texture of these treats rather than chopping them by hand! If you don't have a food processor, you can also use a high-powered blender.

Combine the soaked dates and coconut oil in the food processor. Process until fully combined - you may need to scrape the walls of the food processor a few times.

Add remaining ingredients

Add the ground almonds, almond milk, cocoa powder, rum extract and salt. Process until a nice, smooth and cohesive mixture is created. You can taste it at this point!

Cool date snowballs mixture

Transfer Christmas date cookie mixture to refrigerator and cool for at least one hour, or more.

Roll in powdered sugar

Pour powdered sugar or your choice of coating onto a large plate. Using wet hands, form chocolate date mixture into 3-cm balls. Roll the date balls in powdered sugar to coat.

Present these Christmas date cookies

Tasting these as you go is perfectly encouraged - though be careful, as they're so addictive that you may have nothing left by the time you're done!

Scaling the recipe

This recipe makes 24-30 easy no-bake Christmas date cookies. You can easily double or even triple the quantities if making for a large gathering, or to package as edible gifts. These are cookies that ship well!

You can also halve the recipe if making for a small family of two or three, though you can always make more of these gluten-free snowballs and freeze them.

Storage

These Christmas date cookies will keep in a sealed container in refrigerator for at least one week.

Making in Advance

Gluten-free snowballs are the perfect treat to make in advance. They keep really well in the fridge or freezer.

These cookies also make perfect edible gifts - they can be shipped from frozen, as long as the shipping takes less than a day. Date cookies ship well and package nicely.

Dominant flavors and ingredients

The dominant flavors in these gluten-free Christmas cookies are Medjool dates, chocolate and rum extract.

The combination of coconut oil and good cocoa powder makes for incredibly rich chocolate flavor to these gluten-free snowballs. You'll actually never guess they're not made with melted chocolate!

The Medjool dates provide the natural sweetness and the soft texture. I wouldn't advise to cut back on these, as they're really the magic ingredient!

If you're not into rum extract in your Christmas date cookies, feel free to sub it for vanilla extract or ground cinnamon.

Top Tips for Christmas date cookies

My top tips for making these no-bake gluten-free snowballs:

• Let the batter rest in the fridge for at least an hour, and preferably more
• Keep your hands wet when rolling the balls
• Get the best Medjool dates you can find - I'm a big fan of Natural Delights Medjool Dates.
• Make extra! These are so good, kids and adults love them equally

Adaptations

Grain-free

This recipe is for naturally grain-free and gluten-free Christmas cookies, as it uses ground almonds. You can also use whole almonds, pecans or a combination of both, and use the food processor to grind them.

If you're not concerned about gluten, you can also use graham cracker crumbs.

Paleo

To make paleo Christmas date cookies, skip rolling these in powdered sugar and use ground nuts instead. Pistachios are great here!

Nut-free

If you're looking to make Christmas snowballs without nuts, use cookie crumbs or graham cracker crumbs.

Vegan & Raw

My recipe is for naturally vegan Christmas date cookies. I tried making these with butter, and it just wasn't as good! I also don't like to over-complicate things by baking any of the ingredients, so these Christmas date snowballs are raw, to boot.

Christmas date cookies Variations

• Mexican Christmas date cookies: add ¼ teaspoon of ground chilli powder to the mix
• Pistachio Christmas date cookies: substitute half the almond meal for ⅔ cup of shelled pistachios. Roll the balls in chopped pistachios.
• Gluten-free snowballs with pecans: substitute half the almond meal for ⅔ cup of whole pecans.
• Matcha Christmas date cookies: add ¼ teaspoon of matcha powder to the mix. Coat the balls in matcha powder in place of powdered sugar.
• Gluten-free snowballs with chocolate chips: Fold 2 tablespoons of chocolate chips into the batter before chilling it.
• You can also coat the snowballs in chocolate sprinkles for the kiddos!

Equipment

This recipe uses a food processor. If you don't own a food processor, you can use a blender - but make sure it's a high powered one.

Accompanying Dishes

You can serve these snowballs during Christmas gift time, the pre-dinner hangout time or as part of a Christmas cookie platter (pair them with vegan gluten free thumbprint cookies). You can also pair these gluten-free snowballs with some of my other favourite cookies and snacks:

When to Serve

Gluten-free snowballs make a perfect dessert for Christmas. I like to serve them during gift opening, or when people are just sitting around and talking. These Christmas date cookies are lovely snack to just have lying around!

Pin this recipe for future use!

And if making in advance, make sure you make extras as these go FAST.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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No-Bake Christmas Date Cookies

Christmas date cookies have a pillowy texture and a strong, rich chocolate flavour, making them an easy, no-bake perfect little holiday treat.

Course cookies, Dessert, Snack

Cuisine gluten-free, Israeli, Paleo, vegan

Keyword almonds, chocolate, christmas, cookies, dates, holiday, Medjool dates, no bake, snowballs

Prep Time 10 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 20 balls

Calories 127kcal

Author Ksenia Prints

Equipment

• Food processor

Ingredients

• 2 cups (340g or 20 individual) pitted Natural Delights Medjool Dates
• 4 TBs (40g) coconut oil
• 4 TBs almond milk or milk of your choice
• 1.5 cups (120g) ground almonds
• ⅔ cup (80g) cup cocoa powder
• ½ teaspoon rum extract
• Pinch of salt
• Powdered sugar can also coat with coconut, additional cocoa powder or ground nuts like almonds or pistachios

Instructions

• In a medium sized bowl, soak Medjool dates in boiled water for 10 mins.
• In the bowl of a food processor equipped with the all-purpose blade, combine the soaked dates and coconut oil. Process until fully combined - you may need to scrape the walls of the food processor a few times.
• Add the ground almonds, almond milk, cocoa powder, rum extract and salt. Process until a nice, smooth and cohesive mixture is created.
• Transfer Christmas date cookie mixture to refrigerator and cool for at least one hour, or more.
• Pour powdered sugar or your choice of coating onto a large plate. Using wet hands, form chocolate date mixture into 3-cm balls. Roll the date balls in powdered sugar to coat.

Nutrition

Calories: 127kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 228mg | Fiber: 4g | Sugar: 16g | Vitamin A: 36IU | Calcium: 37mg | Iron: 1mg

The post Easy no-bake Christmas date cookies appeared first on At the Immigrant's Table.

My Purim Evolution

I have written prior about how my love affair with Purim, the Jewish day of merry-making and costume-doning, started. What started as a magical enchantment quickly revealed itself to be a day of homemade costumes and stale, hand-me down treat packages. Once I realized how poor my family was, my embarrassment of Purim as a child knew no bounds.

It took me years to appreciate how precious those homemade outfits and scrounged-up treats actually were. How much time and effort my mother put into each seam, each sequin. How guilty she must have felt, sending me to school with pitiful plates of hardened candy, imagining the embarrassment of the recipient's parents, but knowing she can't do any better.

This year, as I bake my orange and date gluten free hamantaschen and wearing a mask on my face no longer feels like an exception, it's easy to think back to how the costumes and masks of my childhood made me feel. How the prettier I looked, the shinier my plate of treats was, the better it felt.

But the truth was, it didn't matter whether I went to school dressed as a princess or a sorceress. My costume - my mask - was just window dressing. The person inside - an immigrant, a dreamer, a shy little girl - remained unchanged.

While I don't sew my own Halloween or Purim costumes now, I still refuse to buy them in store. I assemble costumes from pre-owned items, thrift store finds, and DIY additions.

And most importantly, I bake my own plate of hamantaschen cookies, delighting in the childhood flavours, and give some to my sister, who lives a few blocks away. 

We call our mother, who no longer sews, but who can now afford to buy herself all the gluten-free hamentashen she wants. Like all of us, she wears a mask to her work, but not because it's Purim.

And underneath it all - the masks, the make up, the adult behaviours - I realize that we're all still the same we were over 20 years ago, during those first Purim celebrations. Hopeful, well-intentioned and slightly embarrassed by ourselves.

How to Spell Hamantaschen, Hamentashen or Hamentaschen?

Why I Chose a Date Filling

Ingredients for gluten free hamentashen

This hamantaschen recipe stands out with its rich, naturally sweet date filling and citrus-infused dough. Instead of traditional jams or poppy seeds, the filling blends Medjool dates with walnuts, cinnamon, and a touch of cloves for warmth. Fresh orange juice enhances both the dough and filling, bringing brightness to each bite. The dough combines almond meal with a gluten free flour blend for a delicate texture that holds its shape perfectly while being gluten free.

I recommend using Medjool dates for your filling because they're softer and don't need soaking prior to processing.

Equipment

Directions for making gluten free hamantaschen

Combine dry dough ingredients

Combine gluten-free flour, almond meal, baking powder and salt in a medium-sized bowl.

Combine wet dough ingredients

In a large bowl, combine orange juice, orange zest, oil, sugar and egg, and whisk together. 

Add dry ingredients to wet ingredients

Refrigerate gluten free hamantaschen dough

Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.

Make filling

Preheat oven

Fill gluten free hamentashen

Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.

Bake orange and date gluten free hamantaschen

Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.

Scaling the recipe

This recipe makes 12-16 hamantaschen cookies, depending on the size of your cutter or your diligence in rolling out the scraps. You can easily increase the recipe to make more - and I recommend doing so if making this for a crowd.

Storage

Making in Advance

More Purim Recipes!

Orange and Date Gluten-free hamantaschen are the perfect dessert to serve for Purim. Here are some of my other Purim recipes! You can also make an easy hamantaschen with guava and cheese or gluten-free chocolate rugelash to celebrate the holiday.

Recipe

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Orange and Date Gluten Free Hamantaschen

Dough adapted from Leah Koenig's Modern Jewish Cooking

Course Dessert

Cuisine Israeli, Jewish

Keyword almond flour, almonds, cloves, dairy-free, dates, gluten-free, grain-free, hamantaschen, hamentashen, Medjool dates, oranges, Purim, walnuts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 12 cookies

Calories 175kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Medium medium bowl
• Spatula
• Baking sheet
• Parchment paper / silicone mat
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass

Ingredients

For dough:

• 1 cup gluten-free flour mix
• ⅓ cup almond meal
• ½ teaspoon baking powder
• pinch of kosher salt
• ½ TB orange juice
• Zest of half an orange
• ⅛ cup oil
• ⅓ cup sugar
• 1 egg

For filling:

• 170 g Medjool dates
• ½ cup orange juice OR non-dairy milk
• ½ cup walnuts chopped
• ¼ teaspoon cinnamon ground
• 1 pinch cloves ground

Instructions

• Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
• In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
• Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it's too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
• Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.
• To make filling: add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.
• Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.
• Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness. Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.
• Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.
• Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
• Gluten-free hamantaschen will keep in a sealed container for 4 days.

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 149mg | Fiber: 3g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

This recipe was published in Vol. 2 of Challah Magazine. Challah is a publication for young Jewish adults, fusing cultural heritage with contemporary Jewish experiences. 

The post Gluten Free Hamantaschen Cookies with Orange and Date Filling appeared first on At the Immigrant's Table.

Every year, my sister asks me that we make hamantaschen with the kids. And every year, I strive to come up with more creative takes on this Purim classic. And with this pistachio hamantaschen recipe, I must admit that I outdid myself! This recipe is so good, it's now a household Purim classic. 

I've always found the tradition of baking hamentaschen to be the best part of Jewish Purim celebrations. These triangular pastries, often filled with sweet poppy seed or prune fillings, symbolize the hat the villain Haman wore in the Purim story. They taste kind of like shortbread, with a crumbly cookie dough and a creamy filling. 

But in a fresh spin on this classic treat, coming up with creative fillings for regular hamantaschen cookies has become a favorite in my kitchen. Traditional hamantaschen is transformed into something extraordinary in this recipe by infusing the dough with rose water and filling the dough with a creamy spread of green, nutty pistachios. For another twist on the classic, try my fruity easy hamantaschen recipe made with guava and cheese. 

Making pistachio hamantaschen starts with a rich, buttery dough with a touch of water, which gives the cookies a subtle yet distinct Persian flavor. I usually make my favorite gluten-free hamantaschen dough, but the recipe below works well with a traditional hamantaschen dough. 

When it comes to the filling, I like to step outside the traditional choices and use an Italian pistachio paste for this recipe. The paste makes these Purim cookies feel special and adds an indulgent creaminess to each bite. The pistachio hamentashen comes together with a final drizzle of pistachio cream and a smattering of pistachio pieces for a delicious version of Middle Eastern flavors.

Ingredients for Rose Pistachio Hamantaschen

When I make pistachio hamantaschen, I use both unique and everyday ingredients. Here's what I use:

For the dough, I use all-purpose flour as the base, with baking powder to help it rise and kosher salt to enhance the flavor. Water brings the dough together, while vegetable oil keeps it moist. Like with my gluten free cherry cobbler with rose, rosewater adds a subtle floral note, but a drop of almond extract works as an alternative. Sugar sweetens the dough, and eggs bind the ingredients, though a flax egg or applesauce can be used for a vegan option. For a completely vegan option, make my vegan prune hamantaschen. 

For the filling, I use Rich and luscious Italian pistachio spread, the same type I use in my no-bake pistachio cake. This pistachio spread is the truely unique part of this recipe, it becomes the hamantaschen filling in the center and gives these hamantashen cookies that signature pistachio taste.  Though it is optional, I like sprinkling chopped pistachios on top of my cookies for an extra crunch!

See recipe card for exact quantities.

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Equipment

• Large mixing bowl
• Medium medium bowl
• Measuring cups
• Measuring spoons
• Parchment paper
• Spatula
• Baking sheet
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass
• Cookie drying rack

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Instructions for Making Hamantaschen

Prepare the dough

To prepare the dough for your pistachio hamantaschen, start by whisking together the all-purpose flour, baking powder, and kosher salt in a medium-sized bowl, setting this dry mixture aside.

In a larger bowl, blend the wet ingredients-water, rosewater, vegetable oil, sugar, and eggs-until fully combined. Gradually add the flour mixture to the wet ingredients, stirring to form a dough.

Knead the dough

Transfer the rough dough onto a clean work surface for kneading. If the dough is too dry, add a little more water; if it's too sticky, a bit of flour can help. Aim for a smooth dough that's not sticky.

Rest the dough in the fridge

Divide the dough in half, shape each into a flat disk, wrap in plastic, and place in the fridge to rest. Chilling the dough for at least three hours, or overnight if possible, will make it easier to roll out later.

Shape the cookies

Bake the cookies

Bake the cookies for 15-18 minutes until they become lightly golden, indicating they are done. While the cookies are still hot, you may add extra pistachio spread and a sprinkle of diced pistachios. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. 

Storage And Freezer Instructions

When you make pistachio hamantaschen and want to save some for later, storing them correctly is crucial to keep them fresh. At room temperature, place your hamantaschen in an airtight container where they'll stay good for up to five days.

To keep them for a longer period, freezing is your best option. Make sure the hamantaschen are completely cool before you put them away to avoid any moisture build-up. To prevent them from sticking together, separate the layers with parchment paper. Use a container suitable for the freezer to lock in freshness, and you can store your hamantaschen this way for up to three months.

When you're ready to eat the hamantaschen, let them thaw at room temperature for a few hours. If you want them heated, just pop them in an oven preheated to 350°F for about five minutes until they're warmed.

The key to keeping your pistachio hamantaschen as good as when they were first baked is to protect them from air exposure. This will help preserve their texture and the rich flavor of the pistachio filling.

Expert tip: when I am short on time, I make the dough and filling on separate days, freezing the dough in between. 

Accompanying Dishes And Serving Suggestions

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Pistachio Hamantaschen Recipe

This hamantaschen with pistachio spread is an aromatic and sweet take on a Purim classic! Make it with gluten-free or regular dough, with a touch of rose water or orange juice. 

Course Dessert

Cuisine Middle Eastern

Keyword pistachio hamantaschen

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 36 Cookies

Calories 46kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Medium medium bowl
• Measuring cups
• Measuring spoons
• Parchment paper
• Spatula
• Baking sheet
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass

Ingredients

Dough Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon water more if needed
• ¼ teaspoon rose water
• ¼ cup vegetable oil
• ½ cup sugar
• 2 eggs
• 1 pinch of salt

Filling Ingredients

• ¾ cup pistachio spread plus more for drizzling
• ⅛ cup diced pistachios optional, for topping

Instructions

Dough Instructions

• In a medium bowl, whisk flour, baking powder, and salt. Set aside.
• In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.
• Gradually add the flour mixture to the wet ingredients, stirring until dough forms.
• Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.
• Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.

Assembly and Baking

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Roll out half the chilled dough on a floured surface to ⅛-inch thickness.
• Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.
• Put 1 teaspoon of pistachio spread in the center of each circle.
• Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.
• Transfer the shaped cookies into the fridge for 30 minutes before baking.
• Bake for 15-18 minutes until golden.
• Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.

Video

Notes

 

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Nutrition

Serving: 3g | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 49mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 13IU | Calcium: 9mg | Iron: 0.5mg

The post Rose Pistachio Hamantaschen appeared first on At the Immigrant's Table.

The first time I made these pumpkin and white chocolate chip cookies was during my first Thanksgiving away from home. The dorms were half-empty, the air cold enough to make the windows fog, and the halls smelled faintly of instant noodles and someone's attempt at stuffing. A few of us decided to make a "real" meal with whatever we could find, a sort of potluck for homesick students scattered far from family tables.

I didn't have a mixer back then. Just a single metal bowl, a borrowed baking sheet, and a jar of homemade pumpkin purée my mother had sent from home. I remember stirring the thick orange mixture into a box of gluten-free cake mix, adding a handful of white chocolate chips I'd been saving for something special. The dough was uneven and sticky, but it felt right. Like the kind of thing you make when you're cooking from instinct, not precision.

When the first tray came out, the cookies were golden at the edges, pillowy in the center, and still steaming. The scent of cinnamon and butter drifted down the hall, and within minutes, people started knocking on the door.

We ended up sitting cross-legged on the floor, passing the cookies around on paper towels, talking about what we missed most that year. Someone mentioned their grandmother's brisket, another missed arepas, and I thought of my mother's pumpkin soup, thick and sweet and served with a swirl of cream.

Those cookies at that time didn't look perfect, but they tasted like home.

Years later, after countless rounds of recipe testing for readers and friends, I still make them the same way. By hand and no mixer, I trusted the batter to come together as it always does.

They've become one of those reliable fall desserts I turn to when I want something that feels like comfort, the same way my easy gluten-free pumpkin spice muffins and pumpkin and caramelized onion puff pastry pockets do. And if you ever want to add something elegant, try pumpkin macarons alongside these cookies.

(But let's be honest, most days I just pair them with Brownie Cookies From Box Mix for two easy baking projects for my kids. They involve little actual work, but they feel like they made something "by scratching," which is for scratch in my daughter's 4-year-old speak).

Now, when I bake them for my family with the kids bantering by the counter, and F setting out plates, I remember that first quiet Thanksgiving, and how a bowl, a spoon, and a little pumpkin could turn a dorm kitchen into a home.

Ingredients

• Gluten-Free Yellow Cake Mix - This is the base that keeps the cookies light and tender without needing multiple flours. I started using boxed mix in college because it was all I had, and it turned out to be the perfect shortcut, consistent texture, easy cleanup, and foolproof results. If you're not baking gluten-free, a regular yellow cake mix works the same way.
• Pumpkin Puree- I prefer homemade purée when pumpkins are in season, it tastes fresher and less dense than the usual canned pumpkin puree, but both work well. Avoid pumpkin pie filling; it's pre-spiced and will throw off the flavor balance.
• Melted Butter - Melted, not creamed, butter keeps the cookies rich but also helps them spread slightly in the oven for those perfect golden edges. I've tried using coconut oil once when baking dairy-free; it worked fine but added a light coconut note.
• White Chocolate Chips - The chips melt into creamy pockets that contrast beautifully with the spiced pumpkin. I like using good-quality white chocolate chunks when I want a softer melt. You can also swap them for dark or milk chocolate chips if you prefer a less sweet finish.

See the recipe card for full list and exact quantities.

How to Make Pumpkin and White Chocolate Chip Cookies Recipe

These pumpkin white chocolate chip cookies are simple to make and full of that cozy fall pumpkin flavor. With the right texture and timing, you'll get soft, spiced pumpkin cookies with that creamy white chocolate in every bite. Here's what to expect at each stage, so you get those perfectly soft, golden cookies every time.

Mix the Base

In a large bowl, combine the cake mix, pumpkin purée, melted butter, egg, and spices. The dough should look thick, not runny. If it feels too loose, it means the pumpkin was on the watery side, let it sit for five minutes to thicken before continuing. You're aiming for a chunky texture that clings to the spoon but doesn't drip.

Fold in the White Chocolate Chips

Add the chips gently so they're evenly spread throughout the dough. You'll know it's ready when every scoop has a few visible white chocolate pieces. Avoid overmixing here; stirring too much can make the cookies tough.

Chill the Dough

Refrigerate the bowl for about 30 minutes. This step is crucial, it gives the dough structure and prevents the cookies from spreading too thin in the oven. After chilling, the dough should be firm but scoopable, almost like cakey soft ice cream. If it's too stiff to scoop, let it sit at room temperature for a few minutes.

Prepare the Baking Sheets

Line your trays with parchment paper. Avoid greasing them. Extra fat on the surface can cause the edges to brown too quickly. Preheat the oven to 325°F while you scoop the dough.

Portion the Cookies

Scoop roughly two tablespoons per cookie, spacing them about 2 inches apart. If the dough is sticking to your hands or scoop, lightly dampen your fingers, it helps shape them neatly without adding more flour.

Bake Until Just Set

Bake for 8-10 minutes, watching closely. The edges should look dry and lightly golden, but the centers should still appear slightly soft and glossy. That's what gives them their pillowy texture once cooled. Overbaking even by a minute can make them dry.

Cool, Set and Enjoy

Let the cookies rest on the baking sheet for about 10 minutes before moving them. They'll continue cooking slightly as they cool, and the centers will firm up into that perfect chewy-soft balance. Once cooled, the cookies should be soft in the center, lightly crisp at the edges, and filled with creamy pockets of melted white chocolate.

Storage

Once your soft and chewy pumpkin chocolate chip cookies have fully cooled, transfer them to an airtight container lined with parchment paper. They'll stay soft at room temperature for up to three days. If your kitchen runs warm, refrigerate them instead; the cool air helps preserve their shape and flavor.

For longer storage, freeze the baked cookies or cookie dough. Layer baked cookies between parchment in a freezer-safe container and store for up to two months. Thaw at room temperature or warm briefly in the oven to refresh. To freeze dough, scoop portions onto a tray, freeze until firm, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time for fresh-tasting cookies anytime.

Recipe

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Pumpkin and White Chocolate Chip Cookies

Chewy pumpkin and white chocolate chip cookies perfect for Thanksgiving or cozy baking days

Course Dessert

Cuisine American

Keyword Pumpkin and White Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 cookies

Calories 83kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Spatula or whisk
• Measuring Cups and Spoons
• Cookie Scoop
• Baking sheets
• Parchment paper
• Wire rack

Ingredients

• 1 box gluten-free yellow cake mix 15.25 oz
• ¾ cup pumpkin purée
• ¼ cup melted butter
• 1 large egg
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 ½ cups white chocolate chips

Instructions

Mix the base

• In a large bowl, whisk together cake mix, pumpkin purée, melted butter, egg, cinnamon, nutmeg, and ginger. The dough should be thick and slightly sticky, not runny.

Fold in chips

• Stir in white chocolate chips until evenly dispersed. Each scoop should show a few chips.

Chill

• Cover and refrigerate for 30 minutes. The dough should firm up to a scoopable texture, like soft ice cream.

Prep pans

• Heat oven to 325°F. Line baking sheets with parchment. No greasing needed.

Scoop

• Drop 2-tablespoon portions, spacing 2 inches apart. Lightly dampen fingers to tidy any rough edges.

Bake

• Bake 8-10 minutes. Look for lightly golden edges and centers that still look a touch glossy. They set as they cool.

Cool

• Rest on the sheet for 10 minutes, then move to a wire rack to finish cooling.

Video

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 1264IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.2mg

The post Pumpkin and White Chocolate Chip Cookies (Using Box Cake Mix) appeared first on At the Immigrant's Table.

Attaining the perfect cookie texture is hard. There is ample debate about the benefits of chewy versus crunchy, crisp versus soft, and spread out versus cakey.

It all gets even harder when dealing with gluten free cookies.

So I won't claim that these are the PERFECT gluten free cookies. In fact, I won't even tell you that they're the PERFECT white chocolate chip cookies.

Instead, I'm just going to tell you that I love these gluten free white chocolate chip cookies for their:

• lacey texture
• perfectly rounded edges
• crisp, golden brown bottoms
• soft, gooey center
• being LOADED with an absolute avalanche of creamy white chocolate chips, white chocolate chunks, and toasted macadamia nuts.
• and of course, easy to make

But I will say this: I'm so glad that after I've made countless batches of lackluster gf cookies, I've found the PERFECT way to make gluten free white chocolate chip cookies - even cookies with candy added! . But don't take my word for it - give them a try yourself!

This recipe is based on Kat's recipe in the Baked to Perfection cookbook, one of the best gluten free baking guides I've ever tried!

Make these cookies a part of a Christmas cookie spread

I love to serve these white chocolate macadamia nut cookies along with Christmas date cookies recipe, white chocolate bark, and my almond tuile cookies for a diverse gluten free Christmas cookies spread. I also like these Christmas M&M cookie bars and Easy Cake Mix Cookies - and to push the Christmas flavors even further, serve gluten free pistachio cranberry cookies as well!

White Chocolate Chip Cookies Ingredients and substitutions

• gluten free flour blend - many people ask, can gluten free flour be used for cookies? And the answer is - absolutely! But, and this is a big but - you need to make sure it's the RIGHT gluten free flour blend. I love my flour to have the right balance of starches and grain ingredients like rice flour. And it should have xanthan gum.
• unsalted butter, melted - you can use any butter you like in these cookies - vegan or regular. I like to use unsalted butter as it allows me to control exactly how much salt I put in. But most importantly, please make sure your butter is melted. Why use melted butter in these white chocolate chip cookies? Because it helps them get fudgier (more on this below).
• brown sugar - brown sugar makes for a chewier cookie with a more golden hue. I don't recommend skipping it, but if you only use white sugar, please decrease the flour by ¼ cup.
• white sugar - this can be switched for granulated stevia or swerve.
• egg - I haven't tried making these cookies without eggs. If you do, please let me know how it worked in the comments!
• vanilla extract - vanilla extract gives these cookies a nice vanilla flavor. You can skip it.
• xanthan gum - this is a crucial ingredient in gluten free baking as it mimics the binding action of gluten. I recommend adding it even if your mix has xanthan gum - i found that it really gives the cookies a nice texture.
• baking soda - a chemical leavening agent that is usually used in baked goods with high acidity, baking soda is using along with baking powder in cookies to give them more tender texture.
• baking powder - this is what is giving these cookies most of their rise and prevents them from being flat discs.
• salt - salt is crucial in baked goods to neutralize - and highlight - some of the sweetness.
• white chocolate chips - the heart of these cookies are white choc chips! I like to mix them in and then sprinkle more on the tops of cookies.
• white chocolate, chopped -  I found that the best cookies are made with a chopped chocolate bar added to the chocolate chips. This way, the chocolate bar melts, creating pockets of gooey white chocolate. You can use more chocolate chips if that's all you have!
• macadamia nuts, toasted - this is what makes these into gluten-free white chocolate macadamia cookies! Toasted is best, but you can use them raw too.

See recipe card for quantities.

Equipment

• 2 Baking sheet
• 1 Parchment paper
• Mixing bowls
• 1 Standing mixer optional
• 1 electric hand mixer
• Measuring cups
• kitchen scale optional

Directions for making gluten free white chocolate macadamia cookies

In a large bowl or the bowl of a standing mixer, cream butter and sugar (both kinds). You should end up with a white and fluffy paste.

Mix in the egg and egg yolk and vanilla extract.

In another mixing bowl, stir together the dry ingredients - gluten free flour, xanthan gum, baking soda, baking powder and salt. Add in batches to the wet ingredients, mixing well in one bowl until everything is fully incorporated.

Add chocolate chips and half the chopped white chocolate. Mix well. Dough will be thick.

Refrigerate cookie dough for 1 hour, or until the next day.

When ready to bake, preheat the oven to 320 F. Line a baking sheet with parchment paper or a reusable silicone mat.

Using a medium cookie scoop, shape the cookie dough into even balls. Arrange balls on 2 inches apart on the prepared baking sheet. Refrigerate for at least 30 minutes.

Transfer to a pre-heated oven set to 320 F for 13-16 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).

Transfer the cookies to a wire rack to cool in order to experience their full chocolate flavor and texture. The cookies taste great when fresh out of the oven, but they taste AMAZING when they've sufficiently cooled - though I do understand if you are too excited to try them to let them cool fully. 

PRO TIP: Halfway through the bake, tap the sheet 5-7 times to flatten the cookies. Run a cookie cutter larger than your cookies around the edges, nudging the shape to be a more uniform circle with crisp edges (see my video for how to do this!). Finally, flatten the remaining white chocolate pieces into the top of the cookies. Return cookies to the oven to finish baking. Tap them again when they come out.

Storage & Make Ahead

You can make the gluten free cookie dough for these cookies up to 24 hours in advance.

You can also shape the cookies a day in advance and let the chill in the fridge.

You can store whatever cookies are left in an airtight container in room temperature, or in the fridge.

How do you make gluten-free cookies moist?

To make gluten-free cookies less dry, it's important to have the perfect balance of sugars and fat. Using only white sugar results in sweet cookies that are more crispy than chewy.

Additionally, I've made many desserts with coconut oil. But cookies aren't one of the places where coconut oil shines! Oil has a lower fat soluble content than butter and it doesn't go from solid to liquid like butter does (which helps get that delectable chewy center).

You need to add butter and brown sugar to your white chocolate cookies to make them more moist.

For making it dairy free, can I do it with earth balance butter?

You can make these into dairy free white chocolate chip cookies by using a vegan butter like Earth Balance. It makes for a great vegan option!

Pro Tips and Troubleshooting:

Use a scale

Though this recipe includes ingredient measurements by both weight and volume, I strongly recommend using a scale to weigh your ingredients. This is especially important with gluten free flour, which should be scooped into a measuring cup using a tablespoon and then levelled with a knife, rather than just scooped straight with a measuring cup.

Why are my gluten-free cookies dry and crumbly?

There are a few reasons why your gluten-free cookies may be dry and crumbly. One reason could be that you didn't add enough moisture to the dough. When working with gluten-free flour, it's important to add extra moisture to the dough to prevent it from drying out.

Another possibility is that you over-baked the cookies. Gluten-free cookies are often more delicate than traditional cookies, so they can easily become overcooked and dry.

Finally, it could be that your gluten-free flour isn't as finely milled as it should be. If the flour is too coarse, it can make the cookies dry and crumbly. To avoid this, make sure to use a fine-milled gluten-free flour for best results.

How do you make gluten-free cookies less cakey?

Remember I told you that you had to use melted butter in your gluten free cookies? Well, this is where it comes into play. Regular butter can give rise to your cookies, resulting in cakier, fluffier cookies that are more like mini cupcakes.

Why use melted butter?

When you use melted butter, you eliminate the rising element - instead letting baking soda and baking powder do the work. The cookies don't rise too much, instead keeping the middle gooey and fudgey.

Want more gluten-free desserts?

more gluten free cookie recipes

Recipe

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Gluten Free White Chocolate Chip Cookies with Macadamia Nuts

The perfect gluten free white chocolate chip cookies are loaded with macadamia nuts, white chocolate chips and white chocolate chunks. Caramelized around the edges, these white chocolate macadamia cookies are soft, chewy and gooey in the center.

This recipe is based on Kat's recipe in the Baked to Perfection cookbook, one of the best gluten free baking guides I've ever tried!

Course Dessert

Cuisine American

Keyword baking, brown sugar, chocolate chips, christmas, cookies, fall, gluten-free, macadamia nuts, spring, summer, white chocolate, white chocolate chips, winter

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Cooling time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 13 minutes minutes

Servings 16 cookies

Calories 196kcal

Author Ksenia Prints

Equipment

• 2 Baking sheet
• 1 Parchment paper
• Mixing bowls
• 1 Standing mixer optional
• 1 electric hand mixer
• Measuring cups
• kitchen scale optional

Ingredients

• 100 g unsalted butter (¼ cup + 3 tbsp) melted
• 120 g brown sugar (½ cup + 2 tbsp)
• 70 g white sugar (⅓ cup)
• 1 egg
• 1 egg yolk
• ½ teaspoon vanilla extract
• 2 cups gluten free all purpose flour blend (240 g) scoop the flour into the measuring cup for an accurate weigh
• ½ teaspoon xanthan gum
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup white chocolate chips (50 g)
• 50 g white chocolate chopped, divided
• ¼ cup macadamia nuts chopped and toasted

Instructions

• In a large bowl or the bowl of a standing mixer, cream butter and sugar (both kinds). You should end up with a white and fluffy paste.
• Mix in the egg and egg yolk and vanilla extract.
• In another mixing bowl, stir together the dry ingredients - gluten free flour, xanthan gum, baking soda, baking powder and salt. Add in batches to the wet ingredients, mixing well in one bowl until everything is fully incorporated.
• Add chocolate chips and half the chopped white chocolate. Mix well. Dough will be thick.
• Refrigerate cookie dough for 1 hour, or until the next day.
• When ready to bake, preheat the oven to 320 F. Line a baking sheet with parchment paper or a reusable silicone mat.
• Using a medium cookie scoop, shape the cookie dough into even balls. Arrange balls on 2 inches apart on the prepared baking sheet. Refrigerate for at least 30 minutes.
• Transfer to a pre-heated oven set to 320 F for 13-16 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).
• PRO TIP: Halfway through the bake, tap the sheet 5-7 times to flatten the cookies. Run a cookie cutter larger than your cookies around the edges, nudging the shape to be a more uniform circle with crisp edges (see my video for how to do this!). Finally, flatten the remaining white chocolate pieces into the top of the cookies.
• Return cookies to the oven to finish baking. Tap them again when they come out.
• Transfer the cookies to a wire rack to cool in order to experience their full chocolate flavor and texture. The cookies taste great when fresh out of the oven, but they taste AMAZING when they've sufficiently cooled - though I do understand if you are too excited to try them to let them cool fully!

Video

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 149mg | Potassium: 42mg | Fiber: 2g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

The post Members Only: Gluten free white chocolate chip cookies with macadamia nuts appeared first on At the Immigrant's Table.

My easy hamataschen recipe is my unique twist on the traditional Jewish cookie synonymous with celebrating Purim. As you know by now, I like to infuse a bit of global flavor into my baking. These pastries are inspired by the traditional Colombian flavor combination of bocadillo, combining cheese and guava for a sweet-and-salty Purim recipe. 

My kitchen often becomes a melting pot of cultures, especially when I'm preparing for festive occasions. While deeply rooted in tradition, I also love experimenting with a mix of different flavors and ingredients. In this cookie recipe, I created an unexpected and irresistible twist by combining the classic hamantaschen dough with bocadillo, a sweet guava paste popular in Latin American cuisine. 

This was inspired by the cheese - guava combination of flavors I discovered through my husband's Colombian cuisine.

Making bocadillo hamantaschen brings the best of both worlds into one fun treat. The sweetness of the guava pairs beautifully with the melted cheese and the buttery, tender dough, making these cookies a hit among friends and family who want to try innovative spins on time-honored classics. Plus, as I've discovered, serving them to Latin Americans just may help bring back the flavors of their childhood in an unexpected way!

I love taking classics dishes from my childhood and making it my own thing. For more unconventional hamantaschen, I highly recommend my pistachio hamantaschen - filled with pistachio paste and chopped pistachios on top - you'll make it year after year. For gluten-free option, I often make these orange and date gluten free hamantaschen or vegan hamantaschen with a delicious prune filling. 

Ingredients for this Easy Hamantaschen Dough and Filling

This easy hamantaschen recipe is quite simple to make!  The dough starts with all-purpose flour, which provides structure, though a gluten-free blend can be substituted if needed. Besides that, you'll need baking powder, a pinch of salt, and granulated sugar for sweetness, though coconut sugar or a sugar substitute that measures like sugar can be used instead. As for the wet ingredients, you'll need unsalted butter, eggs, vanilla extract, and orange juice for just a hint of citrus. 

The highlight of this Latin spin-off of the traditional purim cookie classic, is the Bocadillo (guava paste).  It offers a sweet, tropical flavor to the filling. If it's not available, you can use another fruit paste or jam that has a similar consistency.  To add a savory element to the filling, use mozzarella cheese. It adds a creamy, melty contrast to the sweet bocadillo. Other melting cheeses like Monterey Jack or a mild cheddar could also be used in its place.

See the recipe card for exact quantities.

Iberia Guava Paste,14 Ounce (Pack of 3)

$4.74

Buy Now

02/11/2026 08:01 pm GMT

Instructions to Make this Recipe

When I make cheese and guava hamentaschen, I often divide the process in two parts: making the dough, and then making the hamentaschen cookies themselves. This helps me make the work process more manageable and shorter!

Making the Dough 

Start by whisking the all-purpose flour, baking powder, and a pinch of salt in a medium bowl. This mixture will be the dry base of your pastry. In a separate large bowl, cream together the room-temperature butter and granulated sugar until soft and well combined. Next, crack the egg into the bowl, add the vanilla extract, and mix these wet ingredients thoroughly.

Now, it's time to combine the dry and wet ingredients. Gradually pour the dry mixture into the bowl with the wet ingredients, stirring consistently until a dough starts to form. If the mixture is too crumbly, add a splash of orange juice to help it come together.

Turn the dough onto a flat surface and knead it until it becomes smooth. If the dough is sticky, sprinkle more flour onto your work surface and dough. Once it's the right consistency, divide the dough in half, shape each half into a disk, and wrap them in plastic. Place these disks in the refrigerator to chill for at least 3 hours, or leave them overnight.

Assembling the Pastries 

After the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Take one disk of dough out of the refrigerator and roll it out on a floured surface until it's about ⅛-inch thick. Using a 3-inch cookie cutter, cut out circles from the dough and transfer them to your prepared baking sheet.

Place a strip of guava paste and a strip of mozzarella cheese in the center of each dough circle. To form the pastries, fold the dough over the filling to create a triangular shape, ensuring that some filling is still visible in the center.

I fold the left side towards the center, then repeat with the right and finally the bottom, forming a triangle while ensuring the filling stays put. Pinch the corners firmly to seal the edges, which will help keep the filling inside while baking.

Baking the Pastries 

Before you bake the pastries, you might want to use a pastry brush to gently brush the egg over the top of each pastry for a shiny finish. This step is optional but gives the pastries a nice golden color as they bake. Once you've finished, place the baking sheet in the refrigerator for another 30 minutes to firm up the pastries.

Bake in the oven for 20-25 minutes or until the pastries turn lightly golden. Be sure to keep an eye on them to prevent over-browning. When done, remove the baking sheet from the oven and let the pastries cool for about 5 minutes before transferring them to a wire rack.

Serving and Storage 

Serve the guava and cheese hamentashen right away, as they taste best when warm and the cheese is still soft and melty. The combination of soft, sweet guava paste with the melted mozzarella wrapped in a golden pastry is sure to be a hit. Enjoy your homemade guava and cheese pastries!

Storage and Freezer Instructions

When making easy hamantaschen, ensuring they stay fresh is key. I like to keep them at room temperature in an airtight container for a few days. This method typically ensures they remain tasty and maintain their texture.

If I want to store them longer, freezing is an excellent option. I lay the hamantashen cookies out on a baking sheet and freeze them like that. Then I take the frozen individual cookies and transfer them into a resealable freezer bag. Labeling the bag with the date helps me keep track of how long they've been stored.

To thaw, I place the desired number of hamantaschen on the counter and let them return to room temperature. They can be reheated in an oven preheated to 350°F for a few minutes to restore their original warmth and texture. Even reheated bocadillo hamantaschen are just as good as when they're fresh out of the oven, thanks to this method.

Accompanying Dishes and Serving Suggestions

When I serve bocadillo hamantaschen, I love pairing them with dishes that complement their unique flavor. Here are my favorite accompaniments:

Fresh Fruit Platter: I find a selection of fresh fruits like grapes, sliced apples, and oranges offers a refreshing counterpoint to the sweet guava paste of the bocadillo. A Colombian fruit salad or Brazilian passion fruit mousse always hits the spot and stays close to the Latin flavors

Cheese Board: Various cheeses, especially ones with a creamy texture, balance the pastry's sweetness. Baked brie, Camembert, baked feta and Manchego all work well here.

Wine Pairing: For those who enjoy a glass of wine, I recommend a Riesling or a Moscato. Their aromatic sweetness pairs well with the hamantaschen's fruity filling.

Recipe

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Bocadillo Hamantaschen (Guava and Cheese Pastry Recipe)

In this Ladino spin on the traditional Jewish Purim cookies, my hamantaschen recipe gets a makeover with a guava and cheese bocadillo filling!

Course Dessert

Cuisine Jewish cuisine

Keyword bocadillo hamantaschen

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 36 Cookies

Calories 73kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Medium medium bowl
• Measuring cups
• Measuring spoons
• Parchment paper
• Spatula
• Baking sheet
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass

Ingredients

Ingredients for Dough:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 pinch salt
• ½ cup granulated sugar
• ½ cup unsalted butter, room temperature (1 stick)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 splash orange juice

Ingredients for Filling:

• ¾ cup mozzarella cheese cut into 1-inch strips
• ¾ cup guava paste guava paste, cut into 1-inch strips

Instructions

Dough Instructions:

• In a medium bowl, mix together the all-purpose flour, baking powder, and salt.
• In a separate large bowl, cream the room temperature butter and granulated sugar.
• Beat the egg and vanilla extract into the butter and sugar mixture until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a splash of orange juice.
• Knead the dough on a flat surface until it's smooth, adjusting with a bit more flour or water if necessary.
• Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours, or overnight.

Assembly and Baking Instructions:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• On a floured surface, roll out one of the chilled dough disks to a ⅛-inch thickness.
• Use a 3-inch cookie cutter to cut out circles. Place the circles on the prepared baking sheet.
• Re-roll any leftover dough and continue cutting out circles until all the dough is used.
• Place a strip of mozzarella cheese and a strip of guava paste in the center of each dough circle.
• Fold the dough over the filling to create a triangle shape, ensuring the filling remains visible at the center. I fold the left side towards the center, then repeat with the right and finally the bottom, forming a triangle while ensuring the filling stays put.
• Pinch the corners to seal the edges.
• Chill the assembled pastries in the fridge for another 30 minutes before baking.
• Bake the pastries for 20-25 minutes until they turn lightly golden.
• Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Serve the pastries warm, or store

Video

Notes

 

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Nutrition

Serving: 3g | Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 12mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 101IU | Calcium: 19mg | Iron: 0.4mg

The post Members Only: Easy Hamantaschen Recipe with Bocadillo Guava and Cheese appeared first on At the Immigrant's Table.

I remember pryaniki as being the dry, powdery cookies hiding inside the bread box at my parents' house. Their spicy taste and lack of discernible filling seemed unnatural for a cookie. An affront to the sense of a sugar-deprived 8-year-old. Suffice to say, the pryaniki and I did not get along for years. But then chewy, wonderful gingerbread came into my life (again, via G's mom). I fell in love with the unique taste and texture of these spicy, hard-on-the-outside but chewy-on-the-inside cookies. Add in gorgeous Cinnamon Raisin granola to the mix, and you've got yourself some killer gingerbread granola cookies.

With all the granola, dried raisins and spices that are packed into these babies, I'm not gonna mince words (pun intended - get it?). I'm just going to tell you that when I added butter to warm molasses, and then stirred the whole thing with some beautiful chewy Cinnamon Raisin granola, the smell that took over my house was a revelation. It made the place really feel like the winter holidays (the freshly cut pine branches I had just brought in also had something to do with it). And with all the bad gingerbread cookies that are out there, full of processed sugars and lacking in vitamins, you really need these granola-filled ones in your life, like, yesterday.

The funny thing is, it wasn't until I tasted my first batch of these spicy gingerbread granola cookies that I realized I had just made the world's best pryaniki. I didn't even really realize it right away - at first, the taste was just awfully familiar. The crackly powdered sugar layer coloured the top of my lip white, while I bit off a large piece of granola, cinnamon and ginger-flavoured dough. The bite of black pepper and nutmeg still lingered at the back of my throat when I pondered the sensation. But it was only when I began inexplicably humming an old Russian childhood tune that I realized - I was eating pryaniki! If you love honey-forward Russian desserts, you may also love my Russian honey cake (medovik).

It turns out that pfeffernusse, which is the recipe these cookies are based on, are a distinct Northern cousin of pryaniki. A quick Google search revealed the cookies look nearly identical, and that their ingredient list was awfully similar. Both are served around the Christmas holidays and are considered festive cookies. While ones are rolled in sugar crystals, others are drizzled with a sugar syrup or powdered with confectioner's sugar - but essentially, they are one and the same.

Never one to leave well enough alone. I kept playing around with these cookies, adding eggs and subtracting flour (I finally achieved the golden mean on attempt #3). Somewhere in the middle, I realized that what would make these gingerbread-pryaniki even better was a healthy handful of granola. And then, I had truly attained nirvana.

Believe me when I say that these guys pack a punch, both in flavour and in filling. NaturSource's Cinnamon Raisin granola is a winter-appropriate mix of rolled oats, cashews, raisins, wheat flakes, currants, all manner of seeds and molasses. It contains a whole 29 grams of whole grains per serving while being low in sodium, fat, and high in fibre. Over the cold months that we are expecting around North America. I have a feeling I'll be reaching out for a full bowl of Cinnamon Raisin granola on a fairly regular basis.

So for your first day of Hanukkah baking project, or for any last-minute Christmas baking, I encourage you to make a batch of my spicy gingerbread granola cookies. Past the crispy exterior of these spicy gingerbread granola cookies hides a chewy middle, filled with raisins, oats, ground ginger, cinnamon and other spices. They freeze beautifully, but will harden beyond recognition if left exposed to air, so make sure you keep them in an airtight container (even a Ziploc bag will do in a pinch). But have no fear - if your cookies harden, it's nothing that a quick dunk in boiling hot Russian tea won't fix. After all, for years, that's how I dealt with the supply of stale pryaniki in my mother's bread box.

Happy Hanukkah - and have a Merry almost-Christmas!

On Friday, I will cap off this week of cookies with a seasonally appropriate cookie link round-up. Stay tuned!

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business like NaturSource whose product I truly appreciate, and I thank you for supporting my sponsors.

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

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Spicy gingerbread granola cookies, or my take on Russian Pryaniki

Past the crispy exterior of these spicy gingerbread granola cookies hides a chewy middle, filled with raisins, oats, ground ginger, cinnamon and other spices.

Course Dessert

Cuisine Germany, Russian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30

Calories 68kcal

Author Ksenia Prints

Ingredients

• ⅓ c light molasses
• ⅓ c butter
• 1 egg beaten
• 1 ¼ c all purpose flour
• ½ cup Cinnamon Raisin granola - make sure you get some raisins in there! Otherwise blend oats with raisins at a 2:1 ratio.
• ⅓ c sugar
• ½ teaspoon baking soda
• 1 teaspoon each cinnamon and ginger
• ¼ teaspoon each cloves nutmeg and black pepper

Instructions

• In a small saucepan, heat molasses and butter, stir until butter melts; let cool. Stir in beaten egg.
• Mix dry ingredients together, add gradually to molasses mixture. Blend thoroughly.
• Shape mixture into 1-inch balls. Place on ungreased baking sheet. Bake 375 for 10-12 minutes. While still warm, dust cookies with powdered sugar. Store in airtight container. Makes about 30.

Nutrition

Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 0.005mg | Calcium: 12mg | Iron: 1mg

The post Russian Gingerbread Cookies (Pryaniki) with Spices & Granola appeared first on At the Immigrant's Table.

Each Christmas, there would be a triple-tiered, emerald-green cookie tray passed around the room at G's parents' home. Its smell often preceded it: chocolate, cinnamon, sugar and nutmeg mixed with the unmistakable scent of butter. Filled with Nanaimo bars, gingerbread cookies, chocolate-marshmallow balls and orange jellies, it was a testament to generations of family recipes, and days spent rolling dough and cutting cookies at the kitchen counter. But unlike their snazzy cousins, which tempt with promises of creamy innards and rich spices, each year my heart sings for only one cookie - the humble shortbread. Today, I'd like to open my week of cookie recipes with my favourite, a take on a recipe passed down from G's grandmother - a lemon rosemary shortbread cookie. And in my world, you can eat shortbread cookies that are vegan and gluten-free - who could ask for more? If you're creating a holiday cookie tray this season, pair these lemon rosemary shortbread cookies with other festive favorites like Gluten-Free Pistachio Cranberry Cookies, Spicy Gingerbread Granola Cookies, and chewy Christmas Date Cookies.

If you're creating a holiday cookie tray this season, pair these lemon rosemary shortbread cookies with other festive favorites like Gluten-Free Pistachio Cranberry Cookies, Spiced Gingerbread Cookies, and chewy Christmas Date Cookies.

Why You'll Love These Lemon Rosemary Shortbread Cookies

• Naturally fragrant with lemon & rosemary
• Easy holiday shortbread recipe
• Includes vegan and gluten-free options
• Perfect for Christmas cookie trays

G's mother spends the weeks leading up to Christmas shackled up to the kitchen. Cookies are not the only thing that she produces. She also piles on the British fruitcakes, soaked in so much rum that I would worry about feeding them to small children (but I make sure to send my parents about a pound of them each year). Hand-rolls pierogies for six people, a thankless task that bends her back and hurts her wrists. Not to mention takes countless hours (I have a perverse love for making pierogies, and hope to join her in the job this year, as we've done in years past). She bakes bread, glorious and yeasted, and braids it into the shape of a crown for Ukrainian Christmas. And all throughout, she somehow finds time for this thing called a full-time job.

I honestly have no idea how she does it. These days, I am finding it hard to even find time to wash my hair, let alone bake 10,000 Christmas cookies. I am anxiously looking forward to next week, and the ten glorious days I will spend in Winnipeg, eating, drinking, baking, cooking, writing, and visiting friends. I am starting to feel like that vacation is what gives me strength to continue - and G's mom's shortbread cookies are a great part of that motivator.

The only problem with her cookies, which have been baked the same way for years, is their incredibly high butter quotient. You see, as someone who is lactose-intolerant, I have gotten used to reading the adjective 'buttery' as 'diarrhetic' (TMI, I know). Christmas can actually be the most painful time of the year for me, when everyone keeps on passing around the delicious, creamy goodness that is cheese, cake, shortbread, and mushroom sauce. And I'm sure I'm not alone in this. For those of us who are lactose-intolerant, Christmas is a time of pain.

Yet in the eyes of many, it is precisely butter that makes shortbread cookies so scrumptious, their texture so pleasing, and their taste so rich. Would shortbread cookies made with anything but the best butter and flour still taste good?

I'm happy to report that yes, they absolutely would.

In honour of Christmas, I decided to try my hand at making G's family's shortbread cookies vegan and gluten-free, and a bit more user-friendly. But not before I infused them with my some of my favourite winter flavours: lemon, rosemary and cranberries. I'm happy to report that the resulting lemon rosemary shortbread cookies are just as scrumptious and texturally pleasing as their full-fat, white-flour counterparts. Food allergies 1, haters 0.

Whether you choose to go with the vegan or gluten-free version of these lemon rosemary cookies, or try to combine both (I haven't done it, but I imagine they would be just as successful), I am certain you won't be disappointed. Whether you suffer from food intolerances, have friends who are vegan or celiac, or just want a great holiday cookie option that happens to be a bit kinder on the body and stomach, these rosemary lemon shortbread cookies are for you.

The vegan version, made with coconut oil, is a bit more creamy than the traditional, somewhat dry shortbread of your youth. The gluten-free version is made with butter and still has that golden colour and traditional texture, with none of the harmful gluten. We've been eating them by the handful, which is hard because the cookies are quite big and my hands are quite small and I can't fit as many cookies as I'd like into my mouth all in one go.

Hope you like them! Tune in on Wednesday to see what I've done with another Christmas cookie favourite - the gingerbread.

Recipe

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Lemon rosemary shortbread cookies (gluten-free/ vegan)

These lemon rosemary shortbread cookies are just as delicious and texturally-pleasing when made vegan or gluten-free as their all butter, white-flour counterparts. Drizzled with a bit of cranberry coulis, they're officially the best holiday cookies ever.

Course Dessert

Cuisine British

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 20 -24

Calories 320kcal

Author Ksenia Prints

Ingredients

Vegan lemon rosemary shortbread cookies:

• ½ lb coconut oil
• 1 cup icing sugar
• 2 cups flour
• Zest of a whole lemon preferably organic
• 1 rosemary twig chopped very finely

GF lemon rosemary shortbread cookies:

• ½ lb butter
• 1 cup icing sugar
• 2 cups gluten-free flour blend I used the Irresistibles-brand blend, which I love
• Zest of a whole lemon preferably organic
• 1 rosemary twig chopped very finely

Cranberry coulis:

• 1 cup fresh or frozen cranberries
• ¼ cup sugar
• ½ cup water

Instructions

• Preheat oven to 300F.
• Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).
• To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.
• Shape into a log, and cut into 1-inch thick pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
• Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.

Nutrition

Calories: 320kcal | Carbohydrates: 33g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 21mg | Fiber: 2g | Sugar: 15g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Lemon Rosemary Shortbread Cookies (Vegan & Gluten-Free Options) appeared first on At the Immigrant's Table.

I am a firm believer in the assertion that every cook needs a sturdy and reliable array of signature dishes: foolproof custards, 5-minute pasta dishes, and everything-but-the-kitchen-sink pots of stew. My go-tos are fairly simple.

In winter, I soak a pot of beans and make chilis with ever-changing ingredients. On hurried days, I put together a simple vegan eggplant lasagna with store-bought sauce. In summer, I assemble a Greek salad faster than you can say "Opa". And my ideal pasta includes a lot of garlic, caramelized onions, and sturdy greens cooked to a languid submission in under 30 minutes.

But I'm ashamed to say that I haven't shared any of these recipes on the blog yet (lack of time? Too much inspiration? Or perhaps I just consider them too mundane?). I'm sorry, I truly am. But today, I intend to remedy that by revealing one of my most-prized discoveries, the flourless chocolate-walnut cookie.

For years, I searched for a no-fail cookie recipe. I wanted something so simple and with so few ingredients, I could memorize it by heart and throw it together in one bowl. I wanted a cookie that would be chewy and airy, chocolatey but healthy(ish). And I wanted it to be gluten-free, so I could make it for Passover, for Friday get-together with Celiac-affected friends, or simply for myself when I need a special treat. And I'm happy to say I found it all in François Payard's gluten-free chocolate-walnut cookie, from the book Chocolate Epiphany.

Chocolate Epiphany

$35.00 $20.49

Buy Now

02/11/2026 10:07 am GMT

Before Mr. Payard came into my life by way of the New York Times one gray Saturday morning, my cookie-baking experiments usually resembled a high school cafeteria's kitchen, gone bad.

I would spend hours perusing cookbooks and the internet, looking for that one winning recipe to spark my excitement and make me want to put on an apron, albeit figuratively. Once something resembling an idea germinated in my brain, I would immediately begin baking, not bothering to properly measure ingredients, or even read the recipe through to ensure I had every tool or required chocolate chip in my arsenal (bad idea, reader!).

I would substitute all-purpose flour for whole-wheat, whole-wheat for spelt, omit half the sugar, and replace the coconut flakes with oatmeal (even worse idea, reader). Within minutes, my kitchen counter would become covered in flour, my dish towels wet from mopping up spilled egg yolks, and my only measuring spoon permanently stained from beet juice.

My oven would fail to calibrate to the desired temperature, and the resulting cookies would usually turn out blackened, lumpy messes that still managed to puddle together into something more resembling of a galette. Once, I accidentally switched baking soda for baking powder, ruining an otherwise perfect batch of vegan rosemary chocolate-chip cookies. And I wish my troubles ended there, but that's as far as I'm willing to share this time.

And then, I discovered these cookies. With six ingredients, only five of them really required, precise baking times, and a complex chocolate flavour, these flourless wonders gave me everything I wanted, and more. Making them was a breeze, and though the baking was a tad finicky, it wasn't anything bad. But, as with most things I baked, I still managed to burn them the first time. They were still delicious.

I take no credit for these cookies, and I'm only sharing them here because I think you, too, need a go-to cookie recipe.

Now, the only thing I'm still missing is a go-to vegan cookie. Any ideas?

Recipe

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Gluten-free walnut and chocolate cookies

These gluten-free walnut and chocolate cookies are simple, chewy, airy, and full of an intensely unique chocolate flavour - my go-to cookie recipe.

Course cookies, Dessert

Cuisine French

Keyword walnut and chocolate cookies

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 24 cookies

Calories 96kcal

Author Ksenia Prints

Equipment

• Parchment paper
• 2 large-rimmed baking sheets

Ingredients

• 2 ¾ cups walnut halves
• 3 cups confectioners' sugar
• ½ cup unsweetened cocoa powder plus 3 tablespoons
• ¼ teaspoon salt
• 4 egg whites at room temperature
• 1 tablespoon vanilla extract optional

Instructions

• Preheat oven to 350 F. Separate 4 egg whites from egg yolks, and set yolks aside (you can use them in homemade aioli).
• Toast walnut halves in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then coarsely chop them (I place mine in a bag and gently beat them with a rolling pin).
• Position two racks in the upper and lower thirds of the oven and lower temperature to 320 F. Line two large-rimmed baking sheets with parchment paper.
• In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt. Add chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
• Spoon the batter onto the baking sheets using about 2 tablespoons per cookie, spacing them about 2 inches apart as the cookies will spread during baking. This recipe makes approximately 24 cookies.
• Bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking (this step is important - do not skip! And do not overbake the cookies).
• Once cookies are baked, slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Nutrition

Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 95mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg

The post Gluten-free walnut and chocolate cookies appeared first on At the Immigrant's Table.

I enter a classroom where the tables have been arranged along the walls. There is a narrow space between the tables and the wall where the chairs will fit. Several children have already squeezed their bodies into this narrow passageway, talking amongst themselves. Platters full of dry fruits and nuts are on some of the tables, while other students are bringing in more disposable plates, cutlery, cups. Soda is being poured, the sound of the bubbles rushing out of their plastic confines audible above the growing chatter.

I remember this scene well from my own childhood. I remember wearing a white, starched shirt and well-worn blue jeans, sitting excitedly with my friends while the classroom around me was being transformed for a holiday feast. I remember practising the unfamiliar words of the holiday songs, trying to move my tongue and teeth in new and unexpected ways, extracting guttural sounds from my throat. The memories are still raw and vivid, sweet and intoxicating. I remember the fear and excitement in the pit of my stomach. So on this day, as I am to be the responsible adult presiding over these children in their own celebration, I find myself lost. Unable to move, I stand at the entryway to the busy classroom, letting children and other adults maneuver their way around me. It is only the high-pitched voice of a favourite student and her arms around my waist that bring me out of my reverie, remind me of my duty, call me back to the present day.

I am a social guide at a kibbutz elementary school, though I am myself barely past childhood. At 18, I think I know the world, but I am discovering there is much that still shocks me. A sullen child whose mother left his backpack in the car overnight, while they slept over at her new boyfriend's house, and who now arrives in school without any of the appropriate books or homework. A sweet kid who has experienced horrible things who slowly breaks out of his shell, crying on my shoulder when a day has gone especially bad. A red-haired firecracker who won't stop talking, who vies for adult attention at various ways that oscillate between the pleasant and the annoying. They are all new and unexpected, revelations locked within tiny bodies, their worlds and personalities only just beginning to form. On this day of Shavuot, the anniversary of the day God gave the Torah to the nation of Israel, as they all gather in a room to celebrate the bounty of the earth, they are united; on other days, they are like cats and dogs, going at each other's throats at the slightest provocation.

Jews celebrate three Pilgrimage Festivals (shloshet haregalim) with particular pomp and circumstance: Sukot, on which it is customary to spend seven days in a special booth or tabernacle outdoors; Passover, when leavened bread is forbidden and the exodus from Egypt is remembered; and Shavuot, which this year will be celebrated on June 3, and on which most Jewish children will be stuffing themselves with fresh fruit and cheese and wearing flower crowns. This is the celebration taking place on this day in my little classroom. It is this holiday I often return to in my mind when thinking of Israel.Shavuot allows us to reflect on all the gifts that the earth has given us - vegetables and fruit, milk and honey, grains and nuts. It is a day that allows us to hanker back to simpler times, to enjoy clear, undiluted flavours the way they're meant to be had. And this is one of the only days on which I enjoy eating almonds.

I have been dreaming about these almond tuile cookies for several months now, but could not remember their name, nor did I have the perfect recipe in mind. My best friend Einav makes very similar ones, a simple mix of sliced almonds, egg whites and sugar. These are a slightly fancified version, taken from the webpages of Epicurious.com. But they are no less perfect - airy, chewy and nutty, fragrant with orange zest and vanilla extract. And they're the perfect fortification for when you'll be facing a classroom of excited children - or if you're just needing a sugar fix after a long day at work.

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Almond tuile cookies

Airy, chewy and nutty, fragrant with orange zest and vanilla extract, these gluten-free and dairy-free cookies are a lovely afternoon treat.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 10 cookies

Calories 189kcal

Author Ksenia Prints

Equipment

• 1 Parchment paper or vegetable-oil cooking spray

Ingredients

• ½ cup almonds ground finely
• ¼ cup potato starch or if not keeping gf, regular flour
• ½ cup sugar
• ¼ teaspoon salt
• 2 gg whites
• 5 tablespoons unsalted butter or margarine melted
• ¼ teaspoon vanilla extract
• ¼ teaspoon orange or lemon zest
• ⅔ cup sliced blanched almonds toasted

Instructions

• Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
• In a bowl whisk together ground almonds, potato starch, sugar, and salt and whisk in whites, butter, zest, and vanilla extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 ½-inch rounds. Try to keep these distances - if you' let your cookies get too close, they'll morph into one giant cookie slab. This is fine too, but it won't look as nice when cut into squares. Sprinkle each cookie with about ½ tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden. If your oven cooks unevenly, take the pan out and turn it halfway through.
• Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and rest on a cooling rack (the original recipe recommends curling these. I usually pass on this detail, as it makes the cookies harder to stack). Cool cookies completely and transfer to an airtight container.
• Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

Nutrition

Calories: 189kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 157mg | Fiber: 2g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

The post Gluten-free almond tuile cookies appeared first on At the Immigrant's Table.

When we first arrived in Israel, the mélange of Jewish holidays was truly shocking. They seemed to come at you one month after the next, with little opportunity to catch your breath, reflect on the holiday's true meaning, or even finish the troves of special food prepared for each occasion. Having been raised as staunch Soviet children, which meant little exposure to Jewish religion, spirituality, or culture, my sister and I often found ourselves staggering and wide-eyed as our peers sang their way through the traditional songs, talked about special holiday treats, or asked us where we were going for the holiday (answer: nowhere. A family that dressed from bags left beside the trash and from generous relatives' hand-me-downs could not afford to go anywhere, ever). But the question that really swept us off our feet and left us panicked and staggering for breath was, "What's your costume for Purim?"

The thing was, we didn't have a costume. At that point, we didn't even know what Purim was (there was no Halloween equivalent in the serious and grey Soviet Union), but the reverent tones in which kids spoke about it suggested that it was a REALLY BIG DEAL. The kind of deal that involved four days off school and a ginormous, day-long festival that everyone prepared for for months. I also realized that your choice of costume really mattered: even in Grade 1, some students adamantly refused to reveal their chosen outfit, declaring it a state secret. Costume competitions were announced, and a frantic air of preparation seemed to descend upon every family with school-aged children. Luckily, that also meant that I had enough notice to inform my mother of this holiday, and tell her I had to have something really nice for it.

A big sewing machine sat in the corner of my parents' bedroom, squeezed between my sister's crib and the closet. It opened less often now that my mother was busy with immigrant life, but it created some of our nicest clothes, her cotton and linen suits, a-line and mini skirts, and simple summer outfits for my sister and me. My mother wasn't the most skilled seamstress, but her tenacity was unmatched. When she used the machine, she would spend days hunched on an uncomfortable stool under the dim light of an old desk lamp, humming to herself while fitting us in her creations. I loved the sewing machine, but I also dreaded it at times.

When my mother learned about the upcoming Purim celebration, she dedicated time to her sewing machine instead of buying a costume, which was not an option due to our limited funds. Between her two jobs, she spent days creating a beautiful white lace dress with long sleeves and a band of golden sequins. The dress fit perfectly and made me feel like the luckiest and prettiest girl in the world.

That year, I attended my Purim celebration as a princess. Informed of the holiday's other requirement, the custom of exchanging mishloach manot, or sweets, between children. My parents prepared a small plate of pistachio cranberry cookies, wafers, and caramel candy for mishloach manot, and I felt great heading out. While I didn't win any awards, I returned home with loads of sweets, including a small package of chocolate rugelach and hamantaschen, or "Ozney Haman" (Haman's Ears) as they are called in Hebrew. I felt pure bliss, even though it rained on the way back. That night, the whole family had a rare evening off. I wore my princess costume, my parents dressed in their finest suits, and my sister donned a frilly outfit as we took photos in the bustling city, surrounded by shining lights. It was the perfect feeling.

When Purim came around the following year, my mother declared she didn't have time to make a new costume. She suggested I wear the same dress, add a pointy hat and wand, and become a kind sorceress. I was skeptical, but the beautiful gown tempted me. So, I wore the costume again, grabbed my treats, and headed to the school celebration. It rained again, and my parents were busy, but with my bag of pistachio hamantaschen, I still enjoyed Purim, unaware of what others thought of my recycled outfit.

The next year, my mother suggested the dress again, and I refused. After tears and fights, she relented and put together a Romani costume for me, complete with makeup and big hair, while my sister wore the princess dress.

It took years for me to realize that the candy plates my parents put together were often hastily thrown together at the last minute, as my panicked mother and grandmother searched for any sweets that weren't moldy or expired. We never had hamantaschen or brand name treats, and my homemade outfits began to feel cheap and dowdy. I craved a "real" store-bought costume, recognizable candy, and a proper plate of prune hamantaschen.

Eventually, I came to appreciate how precious those homemade outfits and scrounged-up treats were. I understood the sleepless nights my mother spent sewing, and how guilty she felt sending me to school with those meager plates of candy. Now, while I won't sew my own Halloween or Purim costumes, I refuse to buy them in store. I also bake my own vegan prune hamantaschen, cherishing the childhood flavors and the love behind them. If I could share them with anyone, it would be my mother.

Star Ingredient for Your Vegan Hamantaschen: Prunes

The star of the filling is the prunes-opt for plump, moist prunes, as they provide the ideal balance of sweetness and smoothness. Look for prunes that are deep purple, moist, and free from any wrinkling or dryness. 

What Makes This Recipe Work

• Naturally gluten-free and vegan
• Soft, delicate texture (not crumbly!)
• Classic prune filling (lekvar-style)
• Easy to customize with other fillings
• Perfect for holiday gifting and make-ahead baking

Filling Variations

While prune filling is traditional, this dough works beautifully with other flavors:

• Apricot
• Orange and date filling
• Rose and pistachio
• Chocolate spread or ganache
• Nut-based fillings like pistachio or almond
• Bocadillo guava and cheese

Making Vegan Hamantaschen Recipe

Prepare the Dough

In a large bowl, combine the almond flour and sea salt. In a separate bowl, mix the oil (or egg), honey, vanilla extract, and orange zest. If using vegan shortening, cut it into the wet mixture using two knives until it forms small pea-sized pieces. Add the wet ingredients to the dry ingredients and gently stir with a wooden spoon.

Be careful not to overwork the dough-it should be slightly sticky but cohesive. Wrap it in plastic wrap and refrigerate for 30 minutes while you prepare the filling for the vegan hamantaschen recipe.

Make the Prune Filling

In a saucepan, combine the pitted prunes, water, brandy (or juice), orange zest, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring constantly for about 1 minute. Cover the saucepan, reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and simmer for an additional 3-5 minutes to allow most of the liquid to evaporate. Stir in the brown sugar and mash the mixture with a potato masher or use an immersion blender to create a smooth, thick puree. Set aside to cool.

Shape the Hamantaschen Pasty

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the baking sheet. Gently press each ball into a flat circle, making sure it's not too thick-aim for about ⅛ inch thick. Spoon about a teaspoon of prune filling into the center of each dough circle. Carefully fold the dough into a triangle shape, pinching the corners tightly to seal.

Bake

Bake the hamantaschen in the preheated oven for 10-15 minutes or until the edges are golden brown. Keep an eye on them to ensure they don't overbake, as the almond flour can brown quickly.

Cool

Allow the vegan hamantaschen cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly so they don't fall apart when handled.

Storage

Store your prune vegan hamantaschen in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just be sure to let them cool completely before freezing, and layer them with parchment paper to prevent sticking. When you're ready to enjoy them, simply thaw at room temperature for a few hours.

Gluten-Free & Vegan Baking Tips

Working with almond flour dough can be tricky. Here's how to get consistent results:

• Chill the dough - prevents sticking and cracking
• Don't overwork it - almond flour breaks easily
• Seal edges firmly - prevents cookies from opening
• Use parchment paper - helps delicate cookies release easily
• Let them cool fully - they firm up after baking

If the dough cracks while shaping, gently press it back together with your fingers.

Ingredient Substitutions & Allergies

Make this recipe work for different dietary needs:

• Coconut oil instead of shortening
• Maple syrup instead of honey → fully vegan
• Oat flour blend instead of almond flour → note: texture will change
• Nut-free option → use a gluten-free flour blend instead

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Vegan prune hamantaschen

A gluten-free and vegan cookie that melts in your mouth, filled with a rich, zesty and fragrant prune filling. Dough adapted from https://www.elanaspantry.com/hamantaschen, and filling adapted from https://theshiksa.com/2010/02/25/hamantaschen-prune-filling/.

Course Dessert

Cuisine Jewish

Keyword prune hamantaschen

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Servings 40 cookies

Calories 104kcal

Author Ksenia Prints

Ingredients

For dough

• 3 cups blanched almond flour or gluten-free flour mix the latter isn't ideal, but will work in a pinch
• ½ teaspoon sea salt
• ½ cup vegan shortening or vegetable oil
• ¼ cup vegetable oil or egg, if going the non-vegan route
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 1 teaspoon orange zest

For filling

• 2 cups pitted prunes
• 1 cup water
• ¼ cup brandy sherry, or apple/ orange juice
• 1 teaspoon orange zest
• a pinch of salt
• ¼ cup brown sugar

Instructions

• In a large bowl, combine flour and salt.
• In another bowl, mix together oil (or egg, if using), honey, vanilla extract and orange zest. Add cold shortening to wet mixture, cutting it with two knives until it is the size of peas (or oil, if using egg previously).
• Mix wet ingredients into dry with a wooden spoon, taking care not to overwork the dough. Let rest in fridge while making mixture.
• Make filling: Combine all of the ingredients, except for the brown sugar, in a saucepan on medium-high heat. Stir and bring to a boil for one minute.
• Cover the pot and reduce heat to medium low. Let mixture simmer slowly and constantly for 20 minutes, stirring every few minutes.
• Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Stir the brown sugar into the prune mixture.
• Mash the prune mixture with a potato masher, or process with an immersion blender until a smooth puree forms.
• Prep cookies for filling: Roll dough into 1 inch balls. Place balls on a parchment paper-lined baking sheet, then press flat into small circles. Try to make these on the thinner side.
• Scoop one teaspoon of filling into each circle of dough. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
• Bake at 350° for 10-15 minutes until dough is golden brown (time will depend on your oven).

Nutrition

Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 30mg | Potassium: 67mg | Fiber: 2g | Sugar: 6g | Vitamin A: 68IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.4mg

The post Best Prune Vegan Hamantaschen Recipe appeared first on At the Immigrant's Table.

This recipe came together on a quiet night that only made sense afterward. Leo was already asleep with his stuffed dinosaur tucked under one arm, and Lin was negotiating for one more glass of water.

The dishwasher hummed. My husband sat at the table with a book, present enough to keep me company, distant enough to let the kitchen feel like my own. I had promised dessert without checking the fridge first, a familiar mistake.

There was no butter. No eggs. The baking drawer was empty where it usually matters. What I did have felt oddly precise: a half-open jar of pistachio cream from another project, two kinds of sugar that never seem to run out here, olive oil that moves easily between baking and cooking, and my kitchen scale still on the counter. This was the moment where habit either sends you out the door or keeps you grounded. I stayed.

Vegan baking has trained me to rely on structure instead of tradition. Olive oil works when you account for its liquid nature. Applesauce steps in when used with care, its pectin quietly doing the work eggs usually handle. These lessons come slowly, the same way I learned to fold pistachio hamantaschen without tearing the dough or churn pistachio ice cream until it lands in that narrow space between soft and scoopable.

I built the dough deliberately, tasting and adjusting until the sugars could carry dark chocolate without losing balance. Only then did I add the pistachio cream. Pistachio has followed me through years of baking, from pistachio cranberry cookies that mark colder months to holiday tables shaped by Middle Eastern flavors and memories of home.

After a few unruly trays where the filling escaped, the solution became clear: freeze the pistachio cream flat and seal it into the dough. The center stayed put. The cookies looked planned, though they came from knowing dough well enough to trust it.

Now these cookies sit alongside the pistachio recipes I return to again and again, part of the same ongoing story, written with flour on the counter and children waiting nearby.

Ingredients

• Unsweetened applesauce - The backbone of the dough. Applesauce replaces eggs, bringing moisture and structure through its natural pectin. I rely on it often in vegan baking because it behaves predictably and keeps cookies thick instead of crumbly. Mashed ripe banana can work in a pinch, though it will shift the flavor and soften the crumb more than applesauce does.
• Pistachio cream - Pistachio cream brings richness and depth that carries through the chocolate without getting lost. Many store-bought versions contain dairy, so checking labels matters. A homemade pistachio paste blended smoothly with a little sweetener can stand in if needed.
• Chopped dark chocolate - Chopped chocolate melts into uneven pockets, giving contrast from bite to bite. I avoid chocolate chips here because they hold their shape too well and do not integrate the same way. Any good-quality dark chocolate bar works. If needed, dairy-free chocolate chunks are fine, though the melt will be slightly firmer.

See the recipe card for full list and exact quantities.

How to Make Vegan Pistachio Cream Chocolate Chip Cookies

These pistachio cookies depend on a few quiet details, from how you mix the dough to how you tuck in the pistachio cream. Here's what to watch for at each stage to get crisp edges, soft centers, and a creamy pistachio core.

Freeze the Pistachio Cream

You want it solid enough to cut or break into small pieces without smearing. If it is still soft, it will ooze out of the cookies in the oven instead of staying in the middle.

Emulsify the Wet Ingredients

The mixture should look glossy and cohesive, not separated or streaky. If you see oil pooling around the edges, keep mixing until it thickens slightly and looks like a loose caramel. This step sets up the structure for the dough later.

Bring the Dough Together

The dough should feel very thick and dense but still workable with a spoon. If it feels dry and crumbly or you see loose flour that will not mix in, add a small splash of non dairy milk and stir again. The goal is a heavy dough that clumps together easily without being sticky.

Fold in the Chocolate and Pistachios

If everything gathers in one spot, use your hands briefly to distribute them evenly, then stop so you do not overwork the dough.

Chill the Dough

Cover the bowl and chill for at least 30 minutes. When you check it, the dough should feel firmer and easier to roll into balls without sticking to your hands. If you skip or rush this step, the cookies can spread too much and the filling may escape.

Shape and Fill the Cookies

You should not see any green peeking through. Any cracks or gaps can open in the oven and leak filling. Place the filled dough balls on parchment-lined baking sheets with space between them, as they will spread slightly.

Bake Until Edges Are Set

This usually happens around the 11 to 13 minute mark. If the entire surface looks browned, they have gone too far and will be more crisp than chewy.

Let the Cookies Set and Cool

During this time, they will settle, the centers will finish cooking gently, and the pistachio filling will relax without becoming runny. Moving them too early can cause them to break or collapse.

Once they feel set enough to lift with a spatula, transfer them to a cooling rack. When fully cooled, the edges should feel crisp to the touch, the centers soft, and the hidden pistachio cream slightly gooey when you break one open.

Serving & Suggestions

These pistachio cream chocolate chip cookies are rich and indulgent on their own, but they shine even more when paired thoughtfully. Serve them alongside a Cardamom Rose latte for contrast - floral or citrus-forward drinks work especially well.

For a dessert spread, pair these cookies with lighter pistachio-forward treats like pistachio ice cream or pistachio cranberry cookies to echo the flavor without overwhelming the palate. If you're serving guests, balance the sweetness with something refreshing, such as a Blueberry Raspberry Mocktail with mint or a gently spiced chai-inspired mocktail.

Storage

Once the pistachio cream chocolate chip cookies are completely cool, transfer them to an airtight container. At room temperature, they keep their crisp edges and soft centers for about 3 days. If your kitchen runs hot or humid, layer the cookies between pieces of parchment so the pistachio centers do not stick together, and keep the container in a cooler spot away from direct sunlight.

For longer storage, these cookies freeze well. Arrange them in a single layer on a tray and freeze until firm, then move them to a freezer-safe bag or container with parchment between layers. This keeps the pistachio cream centers intact and helps prevent freezer odors from creeping in. They can be frozen for up to 1 month. To serve, thaw at room temperature until the centers feel soft again; there is no need to reheat, and the texture stays close to freshly baked.

FAQ

Recipe

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Vegan Pistachio Cream Chocolate Chip Cookies

Thick vegan pistachio cream chocolate chip cookies stuffed with creamy pistachio and dark chocolate chunks

Course Dessert, Snack

Cuisine American, vegan

Keyword Pistachio Cream Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 30 minutes minutes

Total Time 52 minutes minutes

Servings 20 cookies

Calories 236kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Hand mixer or whisk
• Rubber spatula or wooden spoon
• kitchen scale
• Small spatula or spoon
• Baking sheets
• Parchment paper
• Knife and cutting board
• Freezer
• Oven

Ingredients

• ½ cup olive oil or neutral oil (120 ml) or a 50/50 blend of both oils
• ¾ cup dark brown sugar (155g)
• ½ cup granulated sugar (100g)
• ⅓ cup unsweetened applesauce (77ml)
• 1 tsp vanilla extract (5ml)
• 2 ½ cups all-purpose flour (300g)
• 1 teaspoon baking soda (5g)
• ½ teaspoon salt (3g)
• ¾ cup chopped dark chocolate (120g) or dark chocolate chunks
• ⅓ cup chopped pistachios (40g)
• ½ cup pistachio cream (120ml) vegan

Instructions

• Spread the pistachio cream in a thin, even layer on parchment or in a shallow container. Freeze until firm. It should be solid enough to cut or break into small pieces without smearing on your fingers.
• In a large bowl, add the oil, dark brown sugar, granulated sugar, applesauce, and vanilla. Beat on low with a hand mixer for about 2 minutes. The mixture should look glossy and smooth, with no puddles of oil on top.
• Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula until no streaks of flour remain. The cookie dough will be thick and heavy, but it should still come together in clumps. If it feels dry and crumbly, add 1-2 tablespoons of non dairy milk and stir again.
• Gently fold in the chopped dark chocolate and pistachios until they are evenly spread through the dough. Every scoop of dough should have visible pieces of chocolate and nuts.
• Cover the bowl and chill the dough in the fridge for at least 30 minutes. When you take it out, it should feel firmer and easier to roll into balls without sticking too much to your hands.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies release cleanly and the bottoms do not brown too fast.
• Scoop about 2 tablespoons of dough for each cookie and roll into smooth balls. Press a deep well into the center of each ball. Add a heaping teaspoon of frozen pistachio cream into the well, then pinch the dough closed over it so the filling is completely sealed. You should not see the pistachio cream from the outside.
• Place the filled dough balls on the lined baking sheets with about 2-3 inches between them. They will spread a little as they bake.
• Bake for 11-13 minutes. Watch for lightly golden edges while the centers still look pale and slightly puffed. If the tops are deeply browned, they have gone a bit long and will be crisper.
• Let the cookies sit on the baking sheet for at least 10 minutes. They will settle and the pistachio center will thicken as they cool. When they feel sturdy enough to lift, transfer them to a cooling rack to cool completely.
• Once cool, store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Let frozen cookies thaw at room temperature so the centers soften again.

Nutrition

Serving: 50g | Calories: 236kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 135mg | Potassium: 100mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5IU | Calcium: 30mg | Iron: 1.5mg

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When the first snow begins to fall, the world outside our window softens. The trees stand tall and still, their branches catching tiny flecks of white like stars. Every year, I gather Leo and Lin close and tell them that when the forest grows quiet under the snow, it's because the trees are whispering their winter wishes. They listen, wide-eyed, pressing their palms to the cold glass. My husband starts the kettle, and the scent of sugar and pine lingers in the air. That's when the season begins for us.

It was on one of those snow-heavy afternoons that the myth of meringues came up again. Someone online had said they're meant for professionals, too delicate for home kitchens. I laughed softly, because I used to think that too. But I've learned that meringues are a simple magic, it's sugar and patience spun into light. That afternoon, with Leo perched on a chair and Lin clutching a tiny whisk, we made our own forest indoors.

We beat the egg whites until they turned glossy and thick, folded in sugar until they shone like glass, then tinted them the pale green of new pine. With steady hands, we piped little trees, small at first, then taller. Each crowned with a sugar star and colorful sprinkles. The oven hummed quietly as the house filled with warmth.

When I brought them to a friend's dinner that weekend, there was a small hush at the table before someone asked where I bought them. It reminded me of the same quiet wonder I once saw when I first served Christmas date cookies, or the lemon rosemary shortbread I make with my mother's old rolling pin. The same kind of awe I felt the first time I rolled a gluten-free yule log and realized that the most beautiful things often come from the simplest ingredients.

Now, every snowy December, our kitchen fills with the sound of the mixer, the laughter of two small helpers, and the scent of sugar baking. When the trees have cooled and the snow has settled outside, a small forest of meringues waits on the counter, crisp, light, and full of love.

Ingredients

• Egg Whites- I always start with room temperature egg whites because they whip higher and hold better peaks. Cold egg whites tend to resist the whisk. If you're vegan or avoiding eggs, aquafaba (the liquid from canned chickpeas) works surprisingly well, three tablespoons per egg white will get you close to the same volume and shine.
• Cream of Tartar - It stabilizes the egg whites and prevents them from collapsing during baking. If you don't have it, a squeeze of lemon juice or a drop of white vinegar does the same job.
• Vanilla Extract - You can also try almond or peppermint extract for a holiday variation: peppermint turns these into edible snowflakes, while almond adds a gentle nutty note.
• Green Food Coloring - I use green gel food color because it creates deeper tones without thinning the mixture. You can skip the color altogether and leave them white for a snowy forest look.
• Sugar Stars and Festive Sprinkles- I keep a small tin of gold sugar pearls and snowflake sprinkles from past holidays, they add sparkle and texture that children love. You can use edible pearls, small candies or glitter sugar for a bright, festive finish. 

See the recipe card for full list and exact quantities.

How to Make Christmas Tree Meringues (Step-by-Step)

If you've ever looked at a tray of glossy, piped meringues and thought they were too intricate to make at home, this recipe will change your mind. These meringue Christmas trees are airy, crisp, and beautifully festive, it's the kind of treat that turns an ordinary afternoon into a moment worth remembering. Here's how to make this Christmas cookie:

Prepare the Oven and Pans

Preheat your oven to 225°F. Line two large baking sheets with parchment paper. This will keep the meringues from sticking and make cleanup easy later.

Add the Egg Whites

Add the egg whites, vanilla extract, green food coloring, and a pinch of salt to the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes foamy, about one minute. The foam should look soft and uniform, with no liquid pooling at the bottom.

Mix the Dry Ingredients

In a small bowl, stir together the sugar and cream of tartar. Keeping them combined will help the sugar dissolve smoothly once added to the egg whites, giving the meringue its glossy finish. Once it reaches this stage, gradually start sprinkling in the sugar and cream of tartar mixture, one spoonful at a time.

Form the Meringue Peaks

Increase the mixer speed to medium-high. Slowly add the sugar mixture, one spoonful at a time, letting it dissolve before adding more. Continue beating until the meringue becomes glossy and holds stiff peaks, when you lift the whisk, the peaks should stand tall and firm. This usually takes 2 to 3 minutes.

Pipe the Christmas Tree Meringues

Spoon the meringue into a piping bag fitted with a star tip. On the prepared baking sheets, pipe star-shaped layers, stacking them smaller and smaller to resemble miniature Christmas trees. Let Leo and Lin help crown each tree with a sugar star and scatter sprinkles.

Bake the Cookie Slowly

Slide the trays into the oven and bake for 1 hour, rotating the pans halfway through. The low temperature dries the meringues gently without browning them.

Cool and Decorate

After baking, turn off the oven and leave the meringues inside for 1 hour to cool slowly. This keeps them crisp and prevents cracking. Remove from the oven, let cool to room temperature, then top with extra sugar stars or sprinkles if desired.

Serve and Share

Arrange the meringues on a festive platter or wrap them in clear bags tied with ribbon. They make lovely gifts or a whimsical centerpiece for the dessert table.

Storage

Once your Christmas tree meringues have cooled completely, store them in an airtight container at room temperature. They'll keep their crisp texture for about five days, which makes them perfect to prepare ahead of a gathering or as little gifts tucked into tins. If your kitchen tends to be humid, keep the container lined with a bit of parchment to absorb moisture, it's an old trick I learned from my grandmother, who used to store her cookies in metal tins under the counter, away from the stove's warmth.

For longer keeping, these meringues can rest in the refrigerator for up to ten days. If you want to hold onto them even longer, freeze the meringues in layers separated by parchment paper for up to a month. Before serving, let them sit at room temperature for about 15 minutes so they regain their light crunch.

Recipe

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Christmas Tree Meringues

Light, sweet Christmas Tree Meringues that bring winter magic to your table

Course Dessert

Cuisine French

Keyword Christmas Tree Meringues

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 servings

Calories 33kcal

Author Ksenia Prints

Equipment

• Stand mixer or hand mixer
• Mixing Bowl
• Piping bag fitted with a large star tip
• 2 large baking sheets
• Parchment paper
• rubber spatula
• wire cooling rack

Ingredients

• 1 cup granulated sugar
• ½ teaspoon cream of tartar
• 4 large egg whites room temperature
• ¾ teaspoon vanilla extract
• 8 to 10 drops green food coloring
• ⅛ teaspoon salt
• Sugar stars and festive sprinkles

Instructions

Prep pans and oven

• Heat the oven to 225°F. Line two large baking sheets with parchment so the meringues release cleanly.

Mix the stabilizer

• In a small bowl, stir together the sugar and cream of tartar. This helps the sugar dissolve evenly later.

Start the foam

• Add egg whites, vanilla, green food coloring, and salt to the mixer bowl. Beat on medium-low until the mixture looks foamy and even, about 1 minute.

Build the peaks

• Increase to medium-high. Sprinkle in the sugar mixture a spoonful at a time. Keep whisking until the meringue is glossy and forms stiff peaks that stand tall when you lift the whisk, about 2 to 3 minutes.

Pipe the trees

• Fill a piping bag fitted with a star tip. On the parchment, pipe a large star as the base, then stack smaller stars on top to shape a tree. Add a sugar star and sprinkles. This is a fun job for little helpers.

Bake low and slow

• Bake for 1 hour, rotating the sheets halfway through so they dry evenly. You want them set and matte, not browned.

Cool in the oven

• Turn off the oven and leave the trays inside for at least 1 hour. This gentle cool-down keeps the shells crisp and helps prevent cracks.

Finish and store

• Transfer to a wire rack to cool completely. Store airtight once cooled to keep that light crunch.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Fat: 0.03g | Sodium: 12mg | Potassium: 11mg | Sugar: 8g | Calcium: 0.1mg | Iron: 0.01mg