Everyone loves an Italian wedding cookie. It’s one of our biggest sellers and we felt that folks who are gluten-free should be able to enjoy this nutty delicacy as well. We’re delighted to introduce a gluten-free version of this traditional Italian shortbread cookie. As with all of our Glutenetto cookies, our objective was to make our gluten-free Wedding Cookies taste so good that you won’t miss the wheat. Here’s how we did it:
A good wedding cookie should have a rich, but subtle flavor. The dusting of powdered sugar should give them a delicate rather than overwhelming sweetness. You should be able to taste the nuts with a hint of lemon and the texture needs to be crunchy but moist.
We adapted our wedding cookie recipe which is already a bit unusual because it uses pecans rather than almonds. The pecan is an American nut and one which we fell hard for when we moved to the States. Pecans a bit more oily than almonds and that gives our wedding cookies extra tenderness.
Getting the right texture proved the toughest challenge when creating our gluten-free recipe. We make a proprietary blend of gluten-free flours which includes rice flour, potato starch, tapioca flour, and white sorghum flour. Each cookie has a different personality, so we must alter the quantity of the blend used in each recipe.
Perfecting the texture for our gluten-free Wedding Cookies took a lot of adjustments to the flour and moisture. After a good bit of experimentation, we believe that we’ve hit upon a recipe that is so good that you won’t be able to tell that they are anything other than a traditional Italian wedding cookie. We’re now taking orders for our gluten-free wedding cookies and would love to hear what you think.
To learn more about how we approach creating gluten-free Italian cookies, check out our blog post on Gluten-free cookies: how we make them taste so good.