Gluten free Christmas cookies are a must during the holidays when so many friends and family members are sensitive to gluten. Don’t let them feel left out when the cookie tray is passed. Do be careful of cross contamination when preparing food for allergy sufferers. Make gluten free cookies on day when no other baking is planned. Use a parchment paper boundary to prevent cross contamination with baking sheets where the kitchen is not ordinarily dedicated to gluten free baking.
- ½ cup butter, melted
- 3 eggs, beaten
- ¾ cup sugar
- 2 tablespoons anise or fennel seeds, crushed
- 1 cup almond flour
- ½ cup gluten-free all purpose flour
- 2 teaspoons baking powder
- In a medium bowl mix together butter, eggs, and sugar. Beat with a whisk until fully blended.
- Crush anise or fennel seed with mortar and pestle to release flavor. Add anise seed to the batter. Mix well.
- Add almond flour, gluten-free flour blend, and baking powder. Mix well.
- Chill the dough for 1 hour.
- Preheat pizzelle iron.
- Take tablespoon size pieces of dough. Drop by the spoonful onto the pizzelle iron toward the back of center. Close the pizzelle iron. Bake for 2 minutes or until the pizzelle reaches the correct doneness for you. The lighter the pizzelle the easier it is to roll into a cannoli.
- Remove the pizzelle from the iron. They will be fairly limp and delicate when removed from the pizzelle iron. If desired shape them now or place on cooling rack to crisp and cool. Repeat with remaining dough.
- Store in airtight container. Will last for 2 to 3 weeks at room temperature, if stored in an airtight container. Freeze for longer storage. Will keep for 3 months in the freezer without loss of quality.
Serve with coffee. Supports healthy digestion. This cookie is a good finish for a rich meal.
Keywords: Gluten-free, anise seed, Christmas Cookies