Gluten-Free Almond Tartlets a slightly crisp and soft decorative cookie almond flavored cookie. Indeed, they are a traditional vintage Scandinavian favorite. Serve with the decorative side up or fill them with fresh berries and whipped cream. In Sweden, they are Mandelformar. In Norway, they go by the name of Sandbakelse (roughly translated as sand cakes). They are such a versatile cookie. Not only will these be on my Christmas table but they will also end up being served on December 13th, Sankta Lucia.
Gluten-Free Almond Tartlets:
Consequently, it is hard to believe that the holiday season is here again. While this year is certainly one for the history books, it also makes me want to connect to the past. Needless to say, there is something so nostalgic about holiday baking as it ties us to our families. In all honesty, the holidays are a walk down memory lane. It specifically, wakes up our memories of years past. We remember baking with our grandmothers, mothers, and others we spend Christmas with.
In other words, it is kind of like the Charles Dickens, story of a “Christmas Carol”. It harkens us back to yesteryear with warm with a wistful yearning to reconnect with those no longer living. Of course, it creates new memories with those we love who live with us. Therefore, it also represents Chrismas Present. In any case, we hope the things we create this year will be remembered by our families in the future.
Checkout Monkfruit Sweetener Facts and Recipes and Cassava Flour Information blog posts. Amazon carries monkfruit golden and white. Either monkfruit would be acceptable in this recipe.
Gluten-Free Scandinavian Tartlets
Ingredients:
- 1 cup butter
- 3/4 cup monkfruit sweetener
- 1 egg
- 1/4 tsp almond extract
- 2 cups flour
- 1 cup almond flour
Directions:
First preheat the oven to 350 F. Second, oil the tins. Thirdly, cream together butter and monk fruit until well blended. Fourthly, beat the egg and almond extract into the butter mixture. Finally, blend together the cassava flour and almond flour.
Finally, blend the flour a little at a time into the egg mixture. Scrape down the sides of the bowl. Make sure the ingredients are thoroughly combined. Place a small ball of cookie dough into each tin (about the size of the bottom of the tin see picture).
Next, press into the bottom and sides of the pan. Remove any excess dough. 
Place the tins onto a cookie sheet and place them into a preheated oven. 
Lastly, bake for 12- 15 minutes. Allow them to cool slightly before trying to remove. Remove tarts by tapping them gently on the bottom.
Chef’s Tip
Indeed, these cookies should have indents in them to place whipped cream and fruit if desired. These cookies can be eaten as is or turned over and filled.
Gluten-Free Almond Tartlets
Equipment
Ingredients
- 1 cup butter
- 3/4 cup monkfruit sweetener
- 1 whole egg
- 1/4 tsp almond extract
- 2 cups cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
Instructions
- First preheat oven to 350 F.
- Second, oil the tins.
- Thirdly, cream together butter and monk fruit until well blended.1 cup butter, 3/4 cup monkfruit sweetener
- Fourthly, beat the egg and almond extract into the butter mixture.1 whole egg, 1/4 tsp almond extract
- Finally, blend together the cassava flour and almond flour.2 cups cassava flour, 1 cup almond flour
- Next, blend the flour and egg mixture together.
- Scrape down the sides.
- Place a small ball of cookie dough into each tin (about the size of the bottom of the tin see picture above).
- Next, press into the fluted tins.
- Press into the bottom and sides of the pan.
- Remove any excess dough.
- Place the tins onto a cookie sheet and place them into a preheated oven.
- Lastly, bake for 12- 15 minutes.
- Allow them to cool slightly before trying to remove.
- Remove tarts by tapping them gently on the counter.
Notes
| Nutrition Facts | |
|---|---|
| Servings 36.0 | |
| Amount Per Serving | |
| Calories 86 | |
| % Daily Value * | |
| Total Fat 7 g | 10 % |
| Saturated Fat 3 g | 17 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 19 mg | 6 % |
| Sodium 3 mg | 0 % |
| Potassium 3 mg | 0 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 0 g | |
| Protein 1 g | 2 % |
| Vitamin A | 43 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
They look super cute and delicious, lovely to see how they are made and get their shape. I am sure they taste awesome with the fruits and whipped cream. Wonderful holiday treats indeed. Thanks for sharing!
Nisha, thank you for taking the time to share kindness with me. Wishing you a fantastic Friday!
Those tartlets look really good. I will surely try them. Thanks for sharing!
Jean-Yves, please let me know if you do try them. Would love feedback. Many blessings for a terrific day!
These almond tartlets are a godsend! My husband has celiac, so I have been cooking gluten free for years now. Any patisserie style tiny dessert like this is his weakness, so I cannot wait to make these and then fill them with a custard and berries. Yum!
Lauren, thank you for the sweet words. You have no idea what they mean to mean. I do hope you will enjoy them. Please let me know if you try them. Sending wishes for a great weekend!
One of the things I most enjoy in your posts is learning about interesting kitchen tools like these molds. And how gorgeous they are with the fruit and cream – I would certainly indent and fill mine. Yum.
Beth, I am glad I can share my love of the culture and foods that I grew up with. It is so fun to learn about our world. Have a marvelous weekend!
These tartlets are such fun. I love that they can be filled or not. I also really like your tartlet tins. I need to find some of those! Here in Italy we also celebrate Santa Lucia on 13th December with some traditional desserts and cookies!
Jacqueline, thank you. They are so versatile and fun to make. Plus they freeze well. I do hope you will give them a try.