Gluten-free Mexican Wedding Cakes Recipe - Allrecipes.com
  • READY IN 18 mins

Gluten-free Mexican Wedding Cakes

Recipe by  

"Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
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  • PREP

    10 mins
  • COOK

    8 mins
  • READY IN

    18 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.
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Footnotes

  • Variations
  • Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2003

Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste

 
Most Helpful Critical Review
Dec 21, 2004

quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work and some don't. this didn't! the cookies melted into one large sheet of pastry. perhaps chilling the dough before hand might have worked! the ingredients call for 2 C chopped hazelnuts, 2 C chopped walnuts or hazelnuts (quite a large amount of nuts). the directions call to add the ground hazelnuts and the chopped hazelnuts........what ground nuts? this recipe was a dismal failure. if i can resurrect another from experimentation i will forward to you. this is Christmas week and there are several gluten intolerant family members for whom this was to be a treat.

 

8 Ratings

Oct 28, 2008

Even after chilling the dough as I would for regular Mexican Wedding Cake cookies, I still ended up with a finished cookie that looked more like a very flat crisp than a Mexican Wedding Cake. I did manage to save the remainder of the dough & turn it into a fairly good cookie that was close to the original Mexican Wedding cake with some changes. I will submit the recipe for others to try if they would like.

 
Dec 23, 2006

This recipe was a total flop. The cookies melted into one big mess. I would think twice before making this one.

 
Dec 17, 2008

This recipe just doesn't work. We had to add an egg just to get the whole thing to stick together a bit. Do yourself a favor and skip this recipe... use a GF flour mix and substitute it cup for cup in a regular mexican wedding cake recipe.

 
Feb 28, 2005

I tried this recipe and somthing is missing it was dry and crumbley like something you would use on a apple crisp

 
May 21, 2006

your cake is the BEST!!!!!!!!!

 
Jan 02, 2014

The cookies melted into a puddle.

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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