Last week you might remember the lovely recipe for cookies with buckwheat flour and hazelnut cream, perfect for those who are gluten intolerant! So, with some leftover flour, an apple I no longer felt like consuming with the onset of warm weather, and 2 extra egg whites from a previous recipe, I created these gluten-free cookies that are truly amazing! I swear, they are like cherries, one leads to another! They are like gems, hence why I chose to call them that! They are little pastry jewels, made to delight the palate and comfort the soul! Especially in these complex days for everyone, they can be highly consoling and satisfying! But I don’t want to sadden you; on the contrary, I want to bring you joy with each of my recipes and with these my new “precious”. You can enjoy them as a dessert or for your children’s afternoon snack accompanied by a nice glass of milk. And for those with a sweet tooth, I suggest making them in a cocoa version too, replacing the white chocolate chips with dark chocolate ones….a true delight! So what are you waiting for?
Other gluten-free desserts to try here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 24
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it will cost you nothing extra!
- 1 1/4 cups Whole Grain Rice Flour
- 3/4 cup Buckwheat Flour
- 3/8 cup Brown Sugar
- 6 1/3 tbsp Butter
- 2 egg whites
- 1 Golden apple
- 1/4 cup raisins
- 3 tbsp tbsp White Chocolate Chips
- 1/2 Lemon juice
- 1 tsp baking soda
- 1 pinch salt
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Knife
- 1 Mixing Bowl
- 1 Spatula
- 1 Spoon
- 1 Baking Tray
- 1 Baking Mat
Preparation
Start by peeling the apple, removing the core, and halving it. Further divide the halves into slices and proceed to cut them into cubes, finally spraying them with the juice of half a lemon (fig. 1).
Soak the raisins in warm water for 10′, then squeeze and set aside. In a large mixing bowl, combine the two flours and the softened butter cut into pieces and start working it with your hands (fig. 2).
At this point, incorporate the sugar, the baking soda activated with a few drops of lemon juice from the apples, the egg whites, and a pinch of salt (fig. 3).
Incorporate the squeezed raisins, apple cubes, and chocolate chips and mix well with a spatula (fig. 4).
Continue working until you gradually obtain a compact and slightly sticky dough, which is normal (fig. 5).
With a spoon, take portions of this dough and form balls slightly larger than a walnut with your hands always slightly damp and place them well spaced on a tray lined with parchment paper or recyclable teflon paper like I did (fig. 6).
Then bake in a preheated oven at 375°F for about 18′-20′, check them after the first 15′ and turn off before they reach excessive browning. Remove from oven and allow to cool on a rack, then sprinkle with powdered sugar to taste (fig. 7).
And voila…the soft egg white gems with apples, raisins, and white chocolate are ready to be enjoyed!
Bon Appetit from La Cucina di FeFé!
Storage
👉The soft egg white gems with apples, raisins, and white chocolate can be stored in a glass jar or airtight container for 1-2 days. Beyond that, I recommend keeping them in the fridge to prevent mold due to the presence of fruit in the dough. In that case, you can keep them a few days longer.
