Even though the name sounds wholly Italian, these cookies most likely originated in French kitchens, with the name simply a nod to the Tuscan city. As beautiful as they are tasty, don’t be intimidated by the Florentine; they are a snap to make. Be sure to leave extra space in between each cookie, as they spread! Aim for about six per standard-size cookie sheet. Gluten-free, vegan, soy-free, corn-free, bean-free
Holidays might be over, but we all need some sweet to get through the rest of the year. Allyson Kramer’s new book has got everything covered. Donuts, pies, cakes, candy and what not. 250 recipes and all vegan and gluten-free!
Grab a copy of Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes–from Candy to Cookies, Puff Pastries to Petits Fours on amazon here or enter the giveaway at the end of the post!
The book is very expansive with Chapters on stocking the Sweet pantry, Basics, Killer Cakes and toppings, Cookies and Bars, Luscious Pieas, pastries, Tarts, cheesecakes, Fabulous Frozen Treats, Pudding, Custards, jellies, Chocolate and Dandy Candies.
And also a big chapter on Refined Sugar free Treats that includes cookies, cheesecakes, raw, fruity treats, snack bars, Shakes and classic sweets.
Even though the book is gluten-free, there are so many basics in there that are going to help me with a better holiday sweet collection next season and whip up amazing Ice creams this summer! The refined sugar free section has great options for everyday snacking. This book is not just about gluten-free flours and baking. This book has sweets to cover all seasons.
A dark and delicious Devil’s food cake below. gf+v Tiramisu on the cover above!
No Bake Cheesecake
Mini Maple donuts! these 3 photos from Allysson Kramer.
As I was browsing the book, I came upon Florentines and remembered how much hubbs loved lacey cookies, so off I went to whip these up in 10 minutes! I added fresh orange zest to the cookie mixture before baking. Perfect! Thank you for sending me a review copy Allyson. This is one gorgeous and comprehensive cookbook!
Dress the florentines up in chocolate for a perfect valentines day.
Recipe published with permission from Allyson Kramer from Sweet Eats for All
- 11/4 cups (393.25 g) sliced almonds
- 1/4 cup (39.5 g) superfine brown rice flour I used white rice flour
- 1/3 cup (66.67 g) sugar
- 4 tablespoons nondairy margarine
- 1/4 cup (55 ml) agave
- 1/4 teaspoon (0.25 teaspoon) salt
- 1/3 cup (58.33 g) nondairy chocolate melted
- 2 tablespoons finely chopped Candied Orange Peels or orange zest
- • Preheat oven to 350°F / 1780ºc.
- • In a medium bowl, combine the almonds and the brown rice flour. In a small saucepan, mix together the sugar, margarine, agave, and salt and bring to a boil, stirring often. Remove immediately from heat and stir mixture into the almond mixture. Mix until totally combined and drop by heaping table- spoons onto a parchment-lined cookie sheet, about 3 inches apart. Using a lightly greased fork, press down cookies into a flat circle, so that the almonds are in a single layer.
- • Bake 5 minutes, rotate the cookie sheet and bake 4 to 5 minutes more, until the edges of the cookies are golden brown. Let cool completely and then drizzle with melted chocolate and sprinkle with orange peel. Let chocolate firm up before serving. Store in airtight container up to 1 week.
Enter the giveaway below to win a copy of the book! (US only), runs through Feb 14th 2015. Giveaway is Over.