Dairy Free Cookie Recipes
By SMW Staff
Whether it’s the holidays, a special occasion, or maybe just Tuesday, The Kosher Baker has something for everyone. If there are food allergies or diabetic concerns, you will find recipes to love, including recipes for dairy free cookies, nut free desserts, easy gluten free desserts, and the best vegan desserts.
Paula Shoyer’s exceptional cookie recipes are from her best-selling baking book, The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy, will be the hit at any get together and she’s giving one SingleMindedWomen.com reader a free copy of her cookbook!
Amaretto Dairy Free Cookie Recipe
If you’ve ever been to Italy and sipped on a cappuccino or an espresso, you may have been lucky enough to enjoy these almond-flavored cookies, which are a favorite of mine. If any of these crisp cookies are sitting around after five days, freeze them. You can crush them up in a food processor and sprinkle on ice cream.
- One 8-ounce bag slivered almonds (about 1 3/4 cups)
- 1 cup sugar
- 1 tablespoon flour or potato starch
- 2 large egg whites
- 1 tablespoon almond extract, optional
- Preheat the oven to 325°F. Line a large jelly roll pan with parchment or a Silpat. Spread the almonds on the sheet and toast for 20 minutes, stirring the nuts after 10 minutes. When the almonds are golden and fragrant, remove the pan from the oven and slide the parchment off the pan. Let cool for 5 minutes.
- Place the toasted almonds into the bowl of a food processor fitted with a metal blade. Process until the nuts are ground to a powder. Place the ground nuts in a medium bowl. Add the sugar, flour or potato starch, egg whites, and amaretto and mix until combined. I like to use my hands, but a wooden spoon is a neater option. Line two jelly roll pans or cookie sheets with parchment.
- Wet your hands and take walnut-sized clumps of dough and roll them into balls about 1 inch in diameter. Place the balls on the prepared baking sheets, about 2 inches apart. Bake for 30 minutes or until just set. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.
Yields: 3 dozen
Coffee Cardamom Shortbread Recipe
Cardamom is a Middle Eastern spice that is used to flavor thick Turkish coffee. These cookies, eaten alongside a strong cup of coffee, can help you replicate the Middle Eastern coffee experience.
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1 cup (2 sticks) parve margarine, cut into tablespoons
- 4 teaspoons instant coffee granules (not espresso powder or finely ground coffee)
- 1 teaspoon ground cardamom
- Place the flour, confectioners’ sugar, margarine, coffee granules, and cardamom into the bowl of a stand mixer or food processor and mix until the dough comes together. You can also mix by hand by cutting the margarine into the dry ingredients with a pastry cutter or two knives and then using your hands to squeeze the dough until it comes together.
- Gather the dough into a ball and divide into four pieces. Shape each quarter into a round or square log, depending on whether you want round or square cookies, about 6 to 7 inches long x 1 to 1 1/2 inches wide. To make a round log, cover with plastic wrap and roll on the counter. To make the roll square, wrap in plastic and then press each side on the counter, while rubbing from side to side until each side is squared. Place the logs in the freezer for 20 minutes or overnight.
- Preheat the oven to 400°F. Line 2 cookie sheets with parchment. When the dough is chilled, remove from the freezer and unwrap. Using a sharp knife on a cutting board, slice the dough into 1/3 to 1/2-inch slices. Place the cookies on the prepared cookie sheets, about 1 1/2 inches apart.
- Bake for 12 to 14 minutes, until the bottoms of the cookies begin to brown. Check halfway through baking to see if the cookies in the back are browning faster than those in the front; if so, just turn the cookie sheet around. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.
Yields: 3 to 4 dozen
Pistachio and Raspberry Tart Recipe
I saw this in a pastry shop in Paris and asked the owner what was in it and she told me. It was made in a square tart pan, which was becoming a new trend in Parisian pastry shops. I did not taste it because it was my third pastry shop that day and I just could not ingest any more sugar. My daughter got a picture of it and I went home and created this. This dessert is perfect for Thanksgiving dinner or a holiday party.
Pastry Dough Crust
- 1 cup all-purpose flour
- 2/3 cup confectioners’ sugar
- 5 tablespoons butter or parve margarine, frozen for 30 minutes and cut into pieces
- 1 large egg yolk
- 2 tablespoons cold water
- 1/4 teaspoon pure vanilla extract
- 5 tablespoons soft butter or parve margarine
- 1/3 cup sugar
- 1/2 cup shelled and ground pistachio nuts (from about 2/3 cup shelled) (about 1/2 pound of nuts in their shells)
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- 2 teaspoons sugar
- 4 teaspoons hot water
- To make the pastry dough crust: Place the flour, confectioners’ sugar, and butter or margarine in the bowl of a food processor fitted with a metal blade. Process for 10 seconds, or until the mixture resembles sand. You can do this by hand by cutting the margarine into the dry ingredients using two knives or a pastry cutter. Add the egg yolk, cold water, and vanilla and process or hand mix with a silicone spatula or wooden spoon until the dough comes together into a ball. Place the dough on a large piece of plastic wrap. Gather into a ball, cover with the plastic, and then flatten. Chill in the freezer at least one hour or overnight.
- To make the cream, beat the butter or margarine in a mixer with a wire whisk. Add the sugar, ground pistachios and flour and mix well, scraping down the bowl as needed. Add the egg and vanilla and mix again until combined. Turn up the speed of the mixer to high and whip until the mixture is light and airy, about 1 minute. The cream may be made 3 days in advance. Cover cream with plastic and refrigerate.
- While the dough is chilling, prepare the raspberry purée. Place the raspberries into the bowl of a food processor fitted with a metal blade or a blender. Add the sugar and water and process until completely puréed. Strain to remove the seeds and set aside. Can be made one day in advance of baking tart.
- When you’re ready to assemble and bake the tart, preheat the oven to 350°F. Remove the dough from the freezer or refrigerator and let sit at room temperature just until you can press it gently Grease an 8- or 9-inch tart ring, with or without a removable bottom, with a little margarine and place on a cookie sheet covered with parchment. Place a piece of plastic wrap larger than the tart ring on the counter and sprinkle with flour. Place the dough on top. Sprinkle with more flour. Cover with a piece of parchment and roll on top of the parchment to roll out the dough until it is at least 1 inch larger than the tart ring. Remove the top parchment. Place your hand under the plastic, lift the dough and place in the tart ring using your fingers to gently press the dough into the corners. Remove plastic and use a rolling pin to roll over the top to trim off the excess dough.
- Spread the pistachio cream evenly on top of the dough. Use a small spoon to spoon the raspberry purée on top of the cream, trying to make it look like ink splotches but do not spread it all over; you will want to see some green.
- Bake for 40 minutes, or until the pistachio cream starts to brown. Let cool. Store covered at room temperature for up to three days.
Yields: 8 slices or 9 squares if using a square pan