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
- 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.
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