Our Staff's Top 5 International Gluten-Free Desserts

Indulge in our staff’s top 5 international gluten-free desserts! Deliciously crafted treats perfect for every sweet tooth.

Author

Andrew Gildersleeve
January 03, 2025

Discover our staff’s top 5 international gluten-free dessert recipes: Panellets (Pine Nut Cookies), Ricotta Hazelnut Pear Saffron Cake, Matcha Cookies, Castagnaccio, and Gluten-Free Cherry Chocolate Cheesecake Bars (Schwarzwälder Zupfkuchen). Sweet, unique, and perfectly gluten-free!

These Panellets are a traditional Catalan treat, often enjoyed during autumn festivals. Made with sweet potato, almond flour, and coated in crunchy pine nuts, they’re a naturally sweet, gluten-free cookie with a hint of orange zest. Perfect with a warm drink or as a festive snack!

This Cake is light, fluffy, and absolutely luxurious!

When I ran my bakery, this was a favorite among my clients—a refined take on the classic Italian pear and ricotta dessert.

The natural sweetness of pear perfectly complements the richness of ricotta. In this version, I’ve reduced the sugar for a healthier twist, while still preserving its indulgent flavor.

I recommend using panela or coconut sugar for their natural sweetness. The cake base, a hazelnut dacquoise, is naturally gluten-free. Feel free to experiment with other nut flours like almond, pistachio, or pine nuts.

My personal favorite is hazelnut, as it pairs beautifully with the ricotta and pear. Enjoy the nutty complexity of the hazelnut dacquoise, the silky lightness of the ricotta mousse, and the delicate, aromatic saffron pears.

Matcha and white chocolate go so well together! These cookies have a unique and unforgettable flavor. They are naturally green due to the matcha powder! Add nuts and seeds to your liking!

This traditional rustic Tuscan chestnut flour cake is usually served in the fall and winter months following the annual chestnut harvest. It features a deep, rich, earthy flavor quite unlike typical cakes and desserts.

In fact, classic versions of this recipe do not include any form of sugar or any other sweetener. Instead, they rely on the addition of dried fruit and chestnut flour to impart a bit of sweetness. Here, a little maple syrup is added to offset the stronger flavors. Even so, you may find Castagnaccio is a bit of an acquired taste if you prefer more sugary treats.

These Cherry Chocolate Cheesecake Bars, inspired by the German “Schwarzwälder Zupfkuchen” are a delicious fusion of rich chocolate brownie and creamy cheesecake with a fruity cherry layer.

In Germany, this cake is traditionally made with Quark, a fresh dairy product similar to yogurt but thicker and tangier.

Quark gives the cheesecake filling a slightly more dense and tart flavor, while this version uses a combination of cashew cream and yogurt or Skyr for a creamier, lighter texture. Either way, it’s a delightful combination of flavors and textures that’s sure to impress!

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