I’ve been experimenting with gluten-free baking lately, and one of my favorites is the Mexican wedding cookie made with almond flour. These cookies are wonderfully delicate, blending buttery goodness with a hint of nuttiness that’s hard to resist. They’re not just perfect for those avoiding gluten; they’re a treat for everyone. But the best part? I’ve discovered some surprisingly simple ways to elevate them. Want to know how?
What kind of recipe is it?
Gluten-Free Mexican Wedding Cookies are delightful, traditional confections that blend buttery flavors with a hint of sweetness, often dusted with powdered sugar for an elegant finish.
These cookies are characterized by their tender texture, featuring ground nuts, typically pecans or almonds, which add a rich flavor and crunch.
Ideal for special occasions or holiday gatherings, this recipe is a fantastic choice for those with gluten sensitivities or celiac disease, ensuring everyone can enjoy these delectable treats without compromise.
Preparation Time
| Recipe Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flour | 1 cup |
| Powdered sugar | 1/2 cup |
| Unsalted butter | 1/2 cup (softened) |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Pecans or walnuts (chopped) | 1/2 cup |
| Powdered sugar (for dusting) | Additional 1/4 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for mixing ingredients both wet (like butter and vanilla) and dry (like almond flour and sugar). | Any large bowl can be used, such as a salad bowl. |
| Measuring cups (dry and liquid) | Essential for accurately measuring both dry ingredients (almond flour, powdered sugar) and liquid ingredients (butter, vanilla). | A scale can be used for dry ingredients if grams conversion is available. |
| Measuring spoons | Used to measure small quantities of ingredients accurately, like baking powder and ground cinnamon. | Coffee spoons or any small spoon can work for estimates. |
| Stand mixer or hand mixer | Mixes the butter and sugars together smoothly, resulting in a fluffy batter for the cookies. | A whisk and elbow grease can be used to mix by hand. |
| Rubber spatula | Handy for scraping down the sides of mixing bowls and for folding in nuts to avoid overmixing. | A wooden spoon can serve a similar purpose, but may not scrape as cleanly. |
| Wooden spoon | Excellent for mixing thicker doughs and mashing ingredients into a combined mixture. | A sturdy plastic or silicone spoon can work effectively. |
| Baking sheets (2-3) | Provides a baking surface for the cookies, allowing for even heat distribution during baking. | Any flat, oven-safe tray can be used as a substitute. |
| Parchment paper or silicone mats | Keeps cookies from sticking to the baking sheet, making for easier removal and cleanup. | Lightly greasing the baking sheet can work, but may lead to sticking. |
| Cookie scoop or spoon | Useful for portioning out uniform cookie sizes to ensure even baking. | A consistent tablespoon can be used to scoop equal amounts. |
| Cooling rack | Allows cookies to cool evenly after baking, preventing sogginess. | A plate or countertop can work, but airflow will be limited. |
| Oven thermometer | Ensures the oven is at the proper temperature for baking, crucial for cookie texture and doneness. | An older oven may already have a built-in thermometer; use that as a guide if needed. |
Cooking Steps
1. Begin by gathering and measuring all ingredients: 120 g (1 cup) almond flour, 120 g (1 cup) powdered sugar, 60 g (1/2 cup) unsalted butter, softened at room temperature, 5 ml (1 tsp) vanilla extract, 2.5 g (1/2 tsp) gluten-free baking powder, and 2.5 g (1/2 tsp) ground cinnamon.
Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Line two baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, combine the softened butter and 60 g (1/2 cup) powdered sugar. Use a stand mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy, or alternatively use a hand mixer or whisk until you achieve a creamy texture.
3. Gradually mix in 5 ml (1 tsp) vanilla extract, ensuring it’s fully incorporated into the butter-sugar mixture.
4. In a separate medium bowl, whisk together 120 g (1 cup) almond flour, 2.5 g (1/2 tsp) gluten-free baking powder, and 2.5 g (1/2 tsp) ground cinnamon until well blended.
5. Slowly fold the dry ingredients into the wet mixture with a rubber spatula, being careful not to overmix. The dough should be slightly crumbly but hold together when pinched.
6. Use a cookie scoop or a tablespoon to portion out dough, rolling each portion into a ball approximately 2.5 cm (1 inch) in diameter. Place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
7. Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden and the tops remain pale. The cookies should look slightly firm on the outside while remaining soft to the touch.
8. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes.
Then, transfer them to a cooling rack to cool completely, ensuring they don’t become soggy.
9. Once the cookies are completely cool, roll them in the remaining powdered sugar for a finishing touch.
Store in an airtight container at room temperature for up to one week.
Variations
- Cocoa-Dusted Cookies: Add 30 g (1/4 cup) unsweetened cocoa powder to the dry ingredients for a chocolatey twist.
- Vegan Wedding Cookies: Substitute 60 g (1/2 cup) unsalted butter with 60 g (1/4 cup) coconut oil or vegan butter and replace powdered sugar with coconut sugar or a powdered sugar alternative.
- Matcha Almond Cookies: Incorporate 5 g (1 tsp) matcha powder into the dry ingredients for a vibrant green tea flavor.
- Cinnamon Raisin Cookies: Fold in 60 g (1/2 cup) dried raisins or currants to the dough for a chewy texture and added sweetness.
- Lemon Zest Cookies: Add the zest of one lemon to the dough for a refreshing citrus flavor profile.
- Nut-Butter Swirl Cookies: Mix in 30 g (2 tbsp) almond butter or peanut butter into the wet mixture for a nutty flavor and richer texture.
- Chili Chocolate Cookies: Add a pinch of cayenne pepper (about 1 g or 1/4 tsp) and 30 g (1/4 cup) chocolate chips for a spicy twist on the classic recipe.
- Pistachio-Lavender Cookies: Incorporate 60 g (1/2 cup) finely chopped pistachios and a pinch of food-grade lavender into the dry mixture for an elegant, floral flavor.
Tips on plating and presentation
When I plate these gluten-free Mexican wedding cookies, I like to remember that presentation can elevate the overall experience.
I use simple plating techniques, like stacking the cookies in a tiered arrangement or placing them in a decorative bowl.
For presentation tips, I often sprinkle a bit of powdered sugar on top and add fresh mint leaves for a pop of color.
What other dishes can I pair it with?
Pairing gluten-free Mexican wedding cookies with the right dishes can enhance your dessert experience.
I love adding them to a dessert platter with fresh fruits like berries and citrus slices for a pop of flavor.
For snack pairings, try serving them alongside nuts or yogurt. These combinations not only complement the cookies but also create a delightful assortment for everyone to enjoy.
What drinks can I pair it with?
I find that three drinks truly elevate the experience of enjoying gluten-free Mexican wedding cookies.
First, a rich hot chocolate complements the sweetness beautifully.
Second, a light, fruity red wine brings out the almond flavors.
Lastly, a sparkling water with a hint of lime offers a refreshing contrast.
These drink pairings are my top beverage recommendations for a delightful treat!
Frequently Asked Questions
Can I Use Regular Flour Instead of Almond Flour?
I wouldn’t recommend using regular flour instead of almond flour. There are great substitute options like coconut flour or oat flour if you need flour alternatives. They’ll help maintain the desired texture and flavor you want!
Are These Cookies Suitable for Vegan Diets?
These cookies can be suitable for vegan diets if I use vegan substitutes like coconut oil and flaxseed instead of dairy. I always consider allergen concerns to ensure they’re safe for everyone enjoying them.
How Should I Store Leftover Cookies?
I store leftover cookies in the best containers I can find, like airtight ones. This keeps their freshness longer, ensuring I enjoy them over a few days without worrying about them getting stale.
How Long Do These Cookies Last?
These cookies typically last about a week at room temperature. If I want to maintain cookie freshness longer, I store them in the fridge or freezer, which can extend their shelf life significantly.
Can I Freeze These Cookies for Later?
Yes, you can freeze these cookies for later! Just let ‘em cool completely before storing in an airtight container or freezer bag. They’ll last up to three months, and thaw easily at room temperature.