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    Home » Low FODMAP Recipes » Low FODMAP Swedish Macaroon Tea Cakes

    Low FODMAP Swedish Macaroon Tea Cakes

    Published: Dec 21, 2017 | Updated: Aug 13, 2020 by Em Schwartz, MS, RDN

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    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 filling.

    Low FODMAP Swedish Macaroon Tea Cakes

    Friends, I have some exciting news to share. But first, you may have noticed a little different look and feel to Fun Without FODMAPs. I spent the last day giving the site a much-needed facelift.

    The overall design of Fun Without FODMAPs hasn’t changed since I built it almost two years ago. So, I’m really excited about this change and I hope you are, too!

    THE RECIPE REDUX

    Now on to the even more exciting news, I’m thrilled to announce that I will be participating in a monthly challenge of talented (mostly dietitian) recipe developers known as The Recipe Redux.

    The Recipe Redux was founded by a group of top-notch dietitians (Regan Jones, Serena Ball, and Deanna Segrave-Daly) to challenge healthy recipe developers to “take delicious dishes, keep them delicious, but make them better for you.” Each month there is a new theme and this month’s theme was Cookbook Love.

    We were invited to select a recipe from a favorite cookbook falling on a page with any combination of 2-0-1-8 and revamp it to be a “healthier” version.

    Defining healthy is relative and can have a different meaning to different people. For a frame of reference, the Recipe Redux definition of “healthy” aims to:

    • Reduce overall calories and/or sugar
    • Increase fiber
    • Lower saturated fat and/or increase mono- or polyunsaturated fats
    • Reduce sodium (salt) from processed foods
    • Showcase at least one health-promoting food group mentioned in the Dietary Guidelines like vegetables, fruits, nuts and seeds, whole grains, etc.
    Low FODMAP Swedish Macaroon Tea Cakes

    COOKBOOK LOVE

    The cookbook I selected was a Betty Crocker Picture Cookbook from the 1950s. It was a well-loved gift from my grandma.

    When I got married, I had suggested old cookbooks as a potential gift idea. My grandma, a strong-willed, inspiring, former lady boss, and lover of good food and adventures, unfortunately, passed away a few weeks prior, but not before deciding that this cookbook should come into my possession.

    As I was paging through, it was only fitting to find a shopping list written in her classic cursive on an old envelope with the ingredients needed for Swedish Macaroon Tea Cakes found on page 208. I knew which recipe I was going to recreate. 

    Low FODMAP Swedish Macaroon Tea Cakes

    SWEDISH MACAROON TEA CAKES

    Now, I have never had Swedish Macaroon Tea Cakes, let alone low FODMAP Swedish Macaroon Tea Cakes. The cookbook describes them as follows: “They look like tiny tarts. The rich cooky-type crust and the delicious macaroony filling are baked together.” Sweet, but not much info to go off of. 

    Chef Google suggested that this recipe might be a variation of Mandelbiskvier (Almond Macaroons) or Mandel Kakor (Swedish Butter Cookies), but nothing really sounded like the recipe described in the cookbook. So, I have no idea if these cookie-tea-cake-kinda-things are actually Swedish (if you know, let me know), but they are delicious. 🙂

    RECIPE REDUX MODIFICATIONS

    My number one priority on Fun Without FODMAPs is always to share low FODMAP recipes. Luckily, this recipe had pretty FODMAP-friendly ingredients to start out with. I did sub out the wheat flour (which, by the way, can be low FODMAP in small quantities) for a more FODMAP-friendly flour – my go-to: Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

    To err on the conservative (FODMAP) side, I reduced the amount of almond meal. Almonds are nutritious and delicious but can turn high FODMAP in larger quantities. I also passed on the almond extract, which hasn’t yet been tested by Monash.

    To make this recipe a little healthier (an objective of the Recipe Redux), I added in my favorite baking veggie, pumpkin, in place of some of the called for butter. I also added in things like cinnamon and extra vanilla to help add flavor and compensate for some of the white sugar that I reduced from the recipe.

    Low FODMAP Swedish Macaroon Tea Cakes

    THE VERDICT

    I made these for my family to try and they were a hit! As described above, these tea cake cookies do have a shortbread-like cookie crust that’s filled with a cinnamon-flavored almond paste. They’re sweet, but not overly sweet. They have a subtle pumpkin pie flavor, but they’re still buttery, tart-like, and delicious with coffee and I imagine, as the name implies, tea. 🙂

    Happy holidays, everyone!

    Low FODMAP Swedish Macaroon Tea Cakes
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    Low FODMAP Swedish Macaroon Tea Cakes

    Low FODMAP Swedish Macaroon Tea Cakes


    • Author: Em Schwartz, MS, RDN
    • Total Time: 45 minutes
    • Yield: 24 1x
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    Description

    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


    Ingredients

    Scale

    Cookie Base

    • 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

    Almond Filling

    • 3 large egg whites
    • ⅓ cup granulated sugar
    • 1 cup almond meal
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon vanilla extract

    Optional

    • 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.

    Notes

    Pumpkin Puree: A low FODMAP serving is ⅓ cup or 75 grams.

    Almond Meal: A low FODMAP serving is ¼ cup or 24 grams.

    Pecans: A low FODMAP serving is 10 pecans or 20 grams.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 152
    • Sugar: 6 g
    • Fat: 8 g
    • Carbohydrates: 17 g
    • Protein: 3 g

    Keywords: cookie, gluten-free, low FODMAP, pumpkin

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

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    Comments

    1. Hannah says

      July 16, 2020 at 3:12 pm

      What is the storage procedure for this? And how long will it last?

      Reply

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    a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)! Learn more

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