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.
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.
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.
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.
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!Print
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
- 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
- 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.
- 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.
- Meanwhile, preheat oven to 325°F.
- 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.
- 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.
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.
- Category: Dessert
- Method: Bake
- Cuisine: American
- 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