Cookies & Bars – Gluten Free Farina

GF White Chocolate Peanut Butter Krispies

A no-bake bar with a grown-up finish: peanut butter krispie squares blanketed in white chocolate, salty-sweet and gone by Tuesday.

Italian rainbow cookies are tiny striped monuments — three almond sponge layers in tricolor, glued with jam, sealed in chocolate.

One dough does double duty here: pressed as a shortbread base, crumbled as a streusel top, with a bright band of raspberry…

Harlequin hearts are the two-tone linzer-style cookies made for February: a heart within a heart, half dusted with powdered sugar, windowed with…

Bold title, earned batch: crisp edges, bendy centers, butterscotch depth from browned butter, and puddles rather than chips of chocolate.

These are the fudgy, shiny-topped brownies that end the search: one bowl, cocoa-forward, with crackly tops and dense centers.

Ossi dei Morti are the crunchy Italian 'bones of the dead' cookies baked for All Souls' Day — pale, knobby, and built…

Shortbread is the friendliest cookie to convert to gluten-free because it never wanted much structure in the first place — just butter,…

Aquafaba — the liquid from a can of chickpeas — whips into a meringue so stable you can make true Italian-method macarons…

These are the big, bakery-case gingersnaps with crackled sugar tops — chewy in the middle, snappy at the rim, and loud with…