Description
Delightful vanilla sugar cookies merge with creamy mascarpone spread and seasonal fresh berries in this gluten-free fruit pizza cookies delight. Summer desserts rarely get more elegant or simple than this colorful sweet treat perfect for sharing with friends.
Ingredients
Scale
- 2 cups (480 ml / 16 fl oz) blanched almond flour
- 5 oz (141 g) whipped cream cheese
- 1 large egg
- ½ cup (120 ml / 4 fl oz) plain Greek yogurt
- 3 tbsps unsalted butter, softened
- ⅓ cup (80 ml / 2.7 fl oz) coconut flour
- ¼ cup (60 ml / 2 fl oz) maple syrup
- 3 tbsps maple syrup
- 1 tbsp lemon juice
- Juice of 1 lemon (about 1 tbsp)
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp kosher salt
- Assorted fresh fruit (strawberries, blueberries, mandarin oranges, kiwi)
Instructions
- Preparation: Gather medium mixing bowl and separate whisking bowl for precise ingredient combination.
- Wet Mixture: Cream maple syrup and softened butter until smooth, then integrate egg, vanilla extract, and lemon juice, stirring until completely blended.
- Dry Components: Whisk almond flour, coconut flour, baking soda, and salt in a separate bowl, ensuring even distribution of dry ingredients.
- Dough Formation: Gradually fold dry ingredients into wet mixture, creating a thick, cohesive dough. Dust work surface with coconut flour to prevent sticking.
- Shaping Cookies: Roll dough to 1/4-inch thickness, cut circular shapes using cookie cutter, and transfer to parchment-lined baking sheet with even spacing.
- Baking Process: Preheat oven to 350°F (175°C) and bake cookies for 12-14 minutes until edges turn golden and appear set. Transfer to wire cooling rack for 20-30 minutes.
- Frosting Creation: Combine whipped cream cheese, Greek yogurt, maple syrup, lemon juice, and vanilla extract. Beat until light, airy, and smooth.
- Fruit Preparation: Wash and slice selected fruits into uniform, bite-sized pieces for topping.
- Final Assembly: Once cookies are completely cooled, spread frosting generously and artfully arrange fruit pieces on top.
- Serving: Enjoy immediately or store in airtight container in refrigerator for up to 2 days.
Notes
- Flour Fusion Tip: Blend almond and coconut flours thoroughly to prevent clumping and ensure a smooth, consistent gluten-free cookie texture.
- Temperature Control Strategy: Allow butter and eggs to reach room temperature before mixing to create better ingredient integration and smoother dough.
- Surface Dusting Technique: Use minimal coconut flour when rolling out dough to prevent the cookies from becoming dry or crumbly.
- Fruit Freshness Hack: Pat sliced fruits dry with paper towels to prevent excess moisture from making the cookies soggy during storage.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 160
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg