From light-as-air meringues to crunchy, snowflake-shaped almond cookies, this beautiful gluten-free cookie assortment is filled to the brim with delightful surprises from Tatte Fine Cookies & Cakes, a Boston-area artisanal bakery famous for its European-style creations. To make them, Tatte founder and pastry chef Tzurit Or uses Cup4Cup gluten-free flour, developed by renowned chef Thomas Keller, to make her treasured recipes wheat-free. Assembled in a pretty brown box adorned with a brown tulle ribbon, the set includes eight types of cookies.
Hazelnut Meringues: Nutty, crunchy and flourless combination of light meringue blended with finely ground hazelnuts.
Pistachio Meringues: A flourless blend of toasted pistachios mixed into a light meringue.
Meringue Roses: Flaky pastry swirled into a rose shape around a vanilla meringue filling.
Plain Butter: Rich, buttery and covered with a flurry of sugar.
Almond Square: Thin, crisp and buttery, flecked with slices of toasted almonds.
Butter Pecan: Rich, crunchy and buttery, cut into satisfying squares.
Butter Pistachio: Luscious pistachios combined with buttery flaky dough for lots of tasty texture.
Crunchy Almond: Resembling slender snowflakes, these flourless cookies are crunchy, sweet, satisfying and packed with real almonds.