Red’s Gluten-Free “Cracked Pottery” Cookies

At this time of year, it’s difficult not to catalog at least one cookie recipe.  This cookie is adapted from the cinnamon cookies in the seminal how-to book, “Martha Stewart’s Christmas.” Re-reading the recipe after all these years, I was surprised to see that this late-1980’s almond-based cookie was—likely unintentionally—nearly gluten-free. Made with almond-flour and copious cinnamon, ginger, nutmeg and mace, the simple addition of gluten-free flour for rolling was all that was needed. Our Norwich Terrier, Red, was very helpful this year.



  1. 3 Cups Blanched Almond Flour
  2. 4 Egg Whites
  3. 2 cups sugar + 1/2 cup sugar reserved for rolling
  4. 3 Tablespoons Ground Cinnamon
  5. 1 Tablespoon Ground Ginger
  6. 1 teaspoon Ground mace
  7. 1 teaspoon Kosher salt
  8. 1 whole, Grated Nutmeg
  9. 1 Cup All-Purpose Gluten-Free Baking Flour

For the glaze

1 Cup Confectioners Sugar + 4 Tablespoons of Water


  1. Whisk together almond flour, spices and salt
  2. Beat the egg whites to soft-peak stage, then add sugar slowly until you have a thick, marshmallow-y mixture
  3. Combine the egg-white and almond flour mixtureimg_34061
  4. Pack the dough in plastic wrap, and let it sit—at least overnight. img_34091
  5. Preheat oven to 300 degrees.
  6. Combine the cup of flour and 1/2 cup sugar, and generously cover your rolling surface.
  7. Divide the dough into four pieces and roll out each to 1/4-inch thickness, cut into desired shapes, and allow to come to room temperature.img_34131
  8. Bake for 35 minutes.
  9. When the cookies are hot out of the oven, coat them with the confectioner’s sugar/water mixture to create the “cracked pottery” look!



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