I learned this Zimtsterne recipe from Lilly of Lilly’s German Bakery. It’s a family favorite that she grew up with and I was so excited to get to bake this authentic recipe together with her in my St. Louis kitchen.

Ingredients

Zimtsterne are gluten-free cookies made without any all-purpose flour. The main ingredient is ground almonds. You can grind your own in a food processor or purchase almond meal.

The key to elevating this dessert is topping it with Chantilly cream, berries, syrup, and beautiful flowers.

Ingredients

Like meringues of all kinds, pavlova requires egg whites. I use 4 whites for a 6-inch diameter one. To get the best pavlova, use fresh eggs instead of old ones.

I originally started making this recipe as a decedent treat for Passover, but it’s wonderful any time of the year a great choice if you are serving dessert to someone who is following a gluten-free diet.

Ingredients

This recipe doesn’t use any fancy ingredients. But, you will need A LOT of chocolate. Because chocolate is the predominant flavor, make sure you use a chocolate that you love. One of my favorite chocolates to bake with is TCHO.

The laddus have a Mexican wedding cookie-like texture. They are hard on the outside, but they crumble in your mouth as if you were eating a ball of refrigerated cookie dough.

It’s a brittle-like candy made by heating sesame seeds and a sweetener together, pouring the mixture onto a baking sheet, and baking. Once it’s cool, you break it up into chunks.

It’s made with almond flour, sweetened with maple syrup and dates, and frosted with whipped coconut cream – all of that makes it a healthy alternative to regular carrot cake.

After experiencing cheddar cheese crisps made with just one ingredient, I wondered why we mess around with flour or butter or anything else in cheese cracker recipes. These taste just like crunchy cheese. They are super crisp and couldn’t be any easier to make. Plus, they are gluten-free, low-carb, and Keto-friendly! They are one of my all-time favorite snack recipes!

These coconut clusters that originate from Brazil taste a lot like the coconut macaroons, which is to say that the main flavor is sweetened toasted coconut (fine by me!). The main difference between the two is the texture. Coconut macaroons are typically dense and cakey, while these clusters are light and very chewy.

This chocolate mousse contains raw eggs, so I highly recommend using pasteurized eggs to prepare it.