Name: Grandma's Wreaths (Farmor's Kringlor)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup butter; 1/3 cup Monk Fruit Sweetener (a sweetener at natural food stores); 2 eggs; 1 3/4 cup Hazelnut Flour; 3/4 cup Cassava Flour; 2 tsp baking powder; 2 tsp cardamom spice; 1/8 tsp pink salt; 6 tbsp heavy cream; 1/4 cup Birch Xylitol (a sweetener at natural food stores); 3/4 cup Desiccated Coconut; 1/4 cup toasted chopped almonds; 1/2 cup coconut sugar; 1 whole beaten egg; 2 tbps water

Gluten-Free Grandma’s Wreath Cookies with bits of cardamom inside will have your friends wanting the recipe. In any case, this is a vintage recipe that I have adapted to be refined sugar-free and gluten-free. However, you won’t even notice the difference in flavor or taste. Needless to day, these cookies are sure to appeal to the young and old. Moreover, you want to rekindle your youth with a cookie from your past or you want to make a special treat for the Scandinavian in your life. These cookies will not last long.

Gluten-Free Grandma’s Wreath Cookies Notes:

Incidentally, Gluten-Free Grandma’s Wreath Cookies is my version of a Farmor’s Kringlor. Farmor means father’s mother and kringlor means rings or wreath. Needless to say, Scandinavian cookies are so delicate they are often easier to make with two people. In all honesty, if one person rolls out the dough to finger thickness then cuts it and pinch the ends together while the second person gives the cookies an egg wash and dips them into the topping and placing them on the cookie sheet. Consequently, they will go much faster to make with two people.

In all honesty, these cookies can be so frustrating to make as they break so easily and have to be rerolled. However, they can also be made into log cookies and are just as delicious but without all the work. All in all, these delicate cookies are so worth it. In other words, they go great with coffee.

In conclusion, traditionally this cookie is topped with Pearl Sugar and/or finely chopped almonds. Since they don’t make a refined sugar-free Pearl Sugar I have substituted with desiccated coconut. In any event, they could also be made with chopped almonds and a little sprinkling of coconut sugar.

Incidentally, these vintage cookies are often on Scandinavian Christmas tables. As a matter of fact, they are a Swedish Cookie my mother used to make for me all the time. Nevertheless, the are a good treat at any time of the year.

Information:

In conclusion, please read my blog posts Cassava Flour Information and Monk Fruit Sweetener Information to get acquainted with these two ingredients if you are unfamiliar with them. Not to mention, Amazon sells Monk Fruit Sweetener, Cassava Flour, Hazelnut Flour, Whole Cardamom Spice, and Canned Coconut Cream.

Gluten-Free Grandma’s Wreath Cookies

Ingredients:

1/2 cup butter
1/3 cup monkfruit
2 eggs
1 3/4 cup hazelnut flour
3/4 cup Cassava Flour
2 tsp baking powder
2 tsp freshly ground cardamom spice
1/8 tsp salt
6 tbsp heavy cream or coconut cream (only the thick part no water)

Egg Wash:

1 beaten egg
2 tbsp water

Topping:

1/4 cup monk fruit sweetener
3/4 cup desiccated coconut

Optional Topping Ingredients:

1/4 cup chopped toasted almonds
1/2 cup coconut sugar

Gluten-Free Grandma’s Wreath Directions:

First, preheat oven to 325 F. Secondly, grease cookie sheets or top with parchment paper. Thirdly, cream the butter. Add monk fruit to the batter. Next, add one egg at a time until light and fluffy. In a separate bowl combine hazelnut flour, cassava flour, baking powder, pink salt, freshly ground cardamom, and stir together. Finally, 1/3 of the flour mixture into the butter mixture. Next alternate with 2 tablespoons of cream then 1/3 of the flour mixture until all the flour and cream have been incorporated. Roll the dough into a ball. Remove small bits of dough and roll into small logs that are a finger thickness. Cut them into 2-inch lengths. Bend the log into a circle and pinch the ends together. Or leave them as is and make log cookies.

Make the Topping:

Combine the Monk Fruit and Desiccated coconut or the chopped almonds and coconut sugar on a plate for dipping the cookies into.

Desiccated coconut and monk fruit sweetener on a plate.

Beaten Egg Wash:

First, blend egg and water together. Secondly, use to wash each ring cookie and/or pin cookie. Using a pastry brush delicately brush each cookie with egg wash. Finally, place cookies egg-wash down into the topping. Carefully, lift cookies and place on cookie sheet.Lastly, bake for 15 – 20 minutes or until lightly browned. Remove from oven and allow to cool. These Cookies are delicate and crumbly. Store in an airtight container.

Gluten-Free Grandma's Wreath Cookies and log cookies on a blue plate

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Grandma's Wreaths (Farmor's Kringlor)

Gluten-Free Grandma's Wreath Cookies Recipe is my version of Farmor's Kringlor a Swedish crispy, crumbly, delicate with cardamom bits vintage cookie recipe.

Course Dessert

Cuisine Swedish

Keyword Celiac Recipe, Celiac Recipes, Classic Recipe, Cookie Recipe, Cookies, Decadent, Delicate and Crumbly, Gluten Fri, Gluten Frie, Gluten Fritt, Gluten-Free, Grandma's Wreath Cookies, Norsk Cookie, Old Fashioned Recipe, Refined Sugar Free, Scandinavian Cookies, Swedish Cookies, Swedish Recipe, Vintage Recipe, Wreath Cookies

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 35kcal

Ingredients

1/2 cup butter
1/3 cup Monk Fruit Sweetener a sweetener at natural food stores
2 eggs
1 3/4 cup Hazelnut Flour
3/4 cup Cassava Flour
2 tsp baking powder
2 tsp cardamom spice
1/8 tsp pink salt
6 tbsp heavy cream

Topping

1/4 cup Birch Xylitol a sweetener at natural food stores
3/4 cup Desiccated Coconut

Optional Topping ingredients:

1/4 cup toasted chopped almonds
1/2 cup coconut sugar

Egg Wash

1 whole beaten egg
2 tbps water

Instructions

Preheat oven to 325.
Grease cookie sheets or top with parchment paper.
Cream butter.
Add monk fruit sweetener to the butter.
Add one egg at a time until light and fluffy.
In a separate bowl mix hazelnut flour, cassava flour, baking powder, pink salt, cardamom and blend together.
Add 1/3 of the flour mixture to the butter mixture
Alternating with 2 tablespoon of heavy cream until all the flour and all the cream have been added and blended in.
Roll the dough into a ball.
Remove small bits of dough and roll into small logs that are finger thickness.
Cut them into 2-inch lengths.
Bend the log into a circle and pinch the ends together.

Make topping

Combine Monk Fruit Sweetener and Desiccated Coconut on a plate for dipping the cookies into.

Use beaten egg as egg wash

Combine beaten egg with water and blend well.
Gently, brush each ring cookie and/ or pin with egg wash using a pastry brush.
Place cookies egg wash side down into topping.
Carefully lift cookie and place on cookie sheet.
Bake for 15 - 20 minutes or until lightly browned. Remove from oven and allow to cool.
Remove from oven and allow to cool.
These cookies are delicate and crumbly.
Store in an airtight container

Notes

Nutrition Facts
Servings 80.0
Amount Per Serving
Calories 35
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 9 mg 3 %
Sodium 12 mg 1 %
Potassium 3 mg 0 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 0 g 1 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %
* 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.