Italian Ricotta Cookies, Gluten Free Version



 

I used to do a lot of baking, especially at Christmas time. My mother, my aunt and I would make all of our favorite cookies and combine them to give to friends for gifts. After my kids were born I just didn't have the time anymore. And after I was diagnosed with Celiac, the thought of filling my kitchen with flour and risking getting sick from the contamination just was not worth it.







Today, I was craving Christmas cookies. One of my favorites was the Italian "knot" cookie, which is a plain vanilla flavored cookie topped with either anise or lemon flavored icing. My version added ricotta cheese which didn't change the flavor but gave them a lighter, fluffier texture. So, I thought I would experiment and see how they would come out using my old recipe but substituting gluten free flour and xanthan gum.  In this recipe I used King Arthur gluten free flour.  I made my icing with powdered sugar, a little milk and Sambucca for the anise flavor. You could also substitute lemon juice if you prefer a lemon icing.The resulting cookie was just like I remembered! Light and fluffy like the ones with wheat flour. My daughters eyes lit up when she saw them and she agreed they tasted just like the ones I used to make! Buon Natale!



Ricotta Cookies

Makes about 48 cookies
Printable Recipe

4 cups gluten free flour
1 tsp xanthan gum (Omit if you are using a gluten free flour blend that already includes it)
1 tsp baking powder
1 tsp baking soda
1 teaspoon salt
1 cup softened butter
1-1/2 cups sugar
2 eggs
2 tsps. vanilla
1-15oz container ricotta

Glaze:
2 cups confectioners' sugar
1 tbsp. milk
Anisette or Sambucca liquor

Preheat oven to 350 degrees. Combine dry ingredients. Beat together butter and sugar with mixer until fluffy. Add eggs, ricotta and vanilla and mix well. Add dry ingredients and stir until combined. Roll a heaping tablespoon of dough into a ball and drop onto  the cookie sheet. The dough is sticky. Bake 10-15 minutes until cooked thru. (The tops do not get very brown)

Cool completely on wire racks. To make the glaze: Combine the milk and powdered sugar and add the liquor a few drops at a time, mixing until the glaze is smooth and thick enough to stay on the cookie. Dip each cooled cookie into the glaze just enough to cover the tops. Let glaze dry at lease an hour before storing.

Gluten Free No-Boil Lasagna

I was very happy to find gluten free lasagna noodles. I have used both Tinkyada and Joviel brands with great results. I have served this lasagna to my guests and no one guessed it was gluten free until they saw me eating it too.

This is a very easy recipe to make and it feeds a crowd. It can also be assembled ahead of time. And, these noodles reheat well, yes, this gluten free lasagna is just as good the next day reheated! The best part is, you don't have to boil the noodles first! Assemble the lasagna with the uncooked noodles, cover with foil and they will be perfectly cooked in an hour! This method works with ANY lasagna noodle, you don't have to look for ones that are labeled "no-boil".

Easy Lasagna

1tbsp olive oil
1 lb Italian sausage meat (if you are using sausage links, remove the meat from the casings before frying)
6 cups marinara sauce (jarred or homemade)
1 -10 oz box Gluten Free Lasagna Noodles
1-15oz container Ricotta cheese
2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 tbsp chopped parsley
2 eggs

Preheat oven to 350 degrees. Brown sausage meat in olive oil, drain off excess fat. Add marinara sauce and stir.

Combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese, eggs and parsley, mix well.

Spread 1 cup of meat-sauce mixture in 9x13 pan. Place 1/3 of the uncooked Lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat-sauce mixture. Repeat layers, end with noodles and meat-sauce mixture. Sprinkle with remaining mozzarella cheese.




Cover with foil. Bake 55 minutes. Uncover, bake an additional 5 minutes. Let stand 15 minutes before serving.
Printable Recipe