Maraschino Marzipan Kisses

On a day-to-day basis I lead a 90% Paleo Diet lifestyle. I try to avoid heavily processed foods, sugar, legumes (especially soy) and most of all gluten. Although, I believe a diet isn’t really a success without the freedom to cheat every now and then- so I continue to bake regularly. And on the rare occasion an awesome gluten-free alternative recipe comes across my path I get twice as excited about it.
 A couple months ago a wonderful co-worker of mine discovered a gluten-free baking book she was kind enough to let me borrow.  The book was Blackbird Bakery Gluten-Free 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. There were so many delicious looking things inside I could hardly decide where to start. Morgan’s Maraschino-Marzipan Kisses is the first recipe I’ve attempted from the book. These were so amazing, I definitely didn’t care or notice the fact there isn’t any wheat flour or butter used! They were super quick to whip up and baked in a flash to a perfect soft-cookie texture.

I ended up making these cookies twice in one week for two separate events. On the second batch I ran out of sliced almonds, so I rolled the cookies in finely chopped pistachios; and talk about a happy accident. You could easily substitute pitted fresh cherries when they come back in season for the maraschino (also a good idea if you have sensitivities to food coloring). 
This recipe and many others are available at 


  1. These cookies were so good because you made them delicious. Thank you for sharing with us.


Post a Comment

Popular Posts