Gluten Free Recipes

I thought I would pass along two recipes that have turned out to be good. The first one was from the recent issue of Martha Stewarts Living. I hope it is okay to post it here. It is a Passover dessert called Apricot Torte. It is similar to the Italian Almond Cake recipe that was posted to the list last December in that it is free of flours and the almonds are what gives it substance. 8oz of blanched whole almonds, plus 1/4 cup blanched sliced almonds for garnish. 1 cup sugar plus more for the pan 8oz of dried apricots zest and juice of one lemon 2 teaspoons of ground cinnamon 1/2 teaspoon of ground nutmeg 1/2 teaspoon of ground clove 8 large eggs , separated 1/2 teaspoon of salt 1/4 cup of apricot jam Passover Powdered Sugar (recipe follows) Directions: preheat oven to 325. Place whole nuts in a single layer on a rimmed baking sheet and the slices nuts on another sheet. Toast until golden (do not burn! I did twice! blech!) They say it only takes 8 minutes but I found that my stove required 6-7. Set aside and cool. Grease a 10inch springfoam pan with margarine, sprinkle with sugar, and tap out excess. Set aside. Place 1/4 cup sugar, whole almonds, and apricots in a bowl of food processor. Process until finely chopped. (1-2 minutes) Transfer to a medium bowl, add lemon zest, cinnamon, nutmeg, and cloves. Stir to combine and set aside. Using electric mixer (a must) whisk egg yolks and sugar on high speed until light and fluffy (about 4minutes). With a clean dry bowl and mixer, beat egg whites with salt and lemon juice until stiff peaks are formed but it is not dry. Fold beaten egg whites into the egg yolk mixture. Add apricot/almond mixture to the egg mixture until just blended (use a spoon for this and do it by hand. FOLDING IS A MUST. Do not BEAT it in.) Cook 50-60 minutes. You may have to cover the top of the cake with foil to prevent burning. Cool at least ten minutes before taking out of pan. Place apricot jam in a saucepan and bring to a boil. Brush Jam onto cake and sprinkle on almonds and Passover sugar. Passover sugar: 1 tablespoon potato starch. 1 cup granulated sugar. Process in food processor until it looks like powdered sugar. (I don't know why you just can't use powdered sugar here.) EASTER COOKIES STORY (I got it from a forward of a forward and do not know who the orginal creator was.)