1. Some of our recipes are naturally gluten-free.

Wheat was never a part of the batter for some of our most favorite and traditional Italian cookies. Our Amaretti, Pignoli and Ricciarelli recipes are based on eggs and butter; they are gluten-free without any need for modification. Of course, these cookies need to be baked in a gluten-free certified facility so that there’s no cross-contamination. That’s why we got certified by the Gluten-Free Certification Organization.

2. We adapted some traditional recipes

We chose Biscotti for our first gluten-free cookie adaptation. The secret to a good Biscotti is a crunchy and crumbly texture. The cookie should hold together when you dunk it in coffee, but still be edible if you eat without dunking.

To produce our signature crunchy, crumbly Biscotti texture, we had to experiment with various combinations of gluten-free flours. In general, we also found that gluten-free dough is more temperamental than wheat based dough and we need to make adjustments to cooking temperature and time to yield the right combination of crunch and crumble.

It was a challenge, but we won’t offer a gluten-free version of any cookie unless we can get the texture and flavor just right. We’ll test and try again until it tastes good enough to evoke memories of home.

3. We created some recipes from scratch

The Polentine is a crispy cookie made with polenta (corn flour) and rolled with raspberry jam. Although it’s a traditional Tuscan cookie, it’s not made in the traditional way. We created the recipe from scratch to be gluten-free. Because the Polentine is only slightly sweet, it pairs well with a bit of goat cheese and prosciutto. It has become one of our favorites and best sellers.