Gluten-Free Treat Recipes from Small Biz Saturday

The treats we served on Small Business Saturday were a huge hit, with many people requesting the recipes. We decided we’d share them with everyone. Bon appetit!

Italian Almond Cookes


YIELD: about 22 cookies

  • 3 cups (300 gr) almond flour 
  • 1 cup (200 gr)  sugar
  • pinch of salt
  • zest of 1 large lemon (or 2 small)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 egg whites (medium eggs)
  • powder sugar for dusting, about 1/4 cup (optional)
  • about 22 whole almonds (one for each cookie)


TIME: 15 minutes to prepare, 15 minutes to bake

  1. Preheat the oven to 325° F (165° C).
  2. In a large bowl, combine the almond flour with the sugar, salt and lemon zest.
  3. Add the vanilla extract, almond extract, and egg whites.
  4. Mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
  5. Roll the dough into balls, about one tablespoonful each. Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside.
  6. Place on a baking sheet lined with parchment paper.
  7. Top each cookie with an almond (in addition to being delicious, it’s a sure sign there are tree nuts – almond flour – in the cookies). And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down and enjoy!

Cranberry Almond Biscotti

from Downshiftology


  • 2 large eggs
  • 1/3 cup honey
  • 1 tsp vanilla
  • zest from one orange
  • 1 1/2 cup almond flour*
  • 2 tbsp arrowroot or tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup almonds roughly chopped


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the eggs, honey, vanilla, and orange zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
  3. Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.
  4. Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
  5. Cook for 18-20 minutes, or until golden. Remove from the oven and let cool. Once cooled, carefully slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.
  6. Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.

*I used about 2 cups of flour because the mixture wasn’t “doughy” enough. 

About the Author

Coastal Pharmacy & Wellness Staff

Coastal Pharmacy & Wellness Staff

Our staff specialties range from pharmaceuticals to nutritional health and wellness, to sports nutrition. We are here to share that knowledge. If we don't know immediately, we'll find out. Stop into the pharmacy or nutritional health and wellness department to ask questions relating to your specific needs, or send us an email.