Photo: David Holifield
Gluten-free Mexican Wedding Cakes
10 ingredients
10 min + 8 min
30 cookies
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
873
Calories
24g
Protein
16g
Fat
154g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter
- 1 teaspoon gluten free vanilla extract
- 1 cup confectioners' sugar
- 1/2 cup white rice flour
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 1/4 teaspoon unflavored gelatin (optional)
- 1 cup chopped hazelnuts
- 1 cup chopped walnuts or hazelnuts
- confectioners' sugar for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes