Low FODMAP Swedish Macaroon Tea Cakes
These Low FODMAP Swedish Macaroon Tea Cakes are tart-like and have a pumpkiny, shortbread cookie crust that's filled with a yummy cinnamon-flavored almond paste. Recipe inspired by the 1950 edition of Betty Crocker's Picture Cookbook
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup unsalted butter, softened
- ¼ cup canned 100% pure pumpkin
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- ½ teaspoon ground cinnamon
- 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 3 large egg whites
- ⅓ cup granulated sugar
- 1 cup almond meal
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 24 pecan pieces
Instructions
- 1
To make cookie base: In a large bowl, blend together softened butter, pumpkin puree, and sugar until well mixed. Beat in egg, vanilla, and cinnamon. Gradually add in flour, stirring until completely mixed.
- 2
In a greased mini muffin tin, drop teaspoon portions of batter into the bottom of each cup. Gently press batter over bottom and slightly up the sides to form a cup. Place in freezer for 10 minutes to chill.
- 3
Meanwhile, preheat oven to 325°F.
- 4
To make almond filling: Beat egg whites until light and foamy. Gradually beat in sugar until well blended. Gently fold in almond meal, cinnamon, and vanilla extract.
- 5
Remove muffin tin from the freezer. Fill each cup with the almond filling. Bake until almond filling is set and just starting to turn golden brown, about 25-30 minutes. Remove cookies from the oven. Optional: While still warm, gently press a pecan piece on to the top of each cookie. Allow cookies to cool before serving.