America's Best Gluten-Free Desserts

Incredible pastry chefs around the country are on a mission to create ultra-indulgent desserts without gluten. (While all the desserts he...
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Slide 18 of 27
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Gramercy Tavern; New York City

Peanut Butter Semifreddo
After eating a wonderful oversize macaron at Thomas Keller’s Bouchon, star pastry chef Nancy Olson started thinking about how to incorporate the French almond-flour sandwich cookie into a plated dessert. “We needed to have textural contrast,” she says, so she wound up placing a crispy chocolate macaron atop a lusciously creamy semifreddo that she makes with house-made peanut butter. The dessert gets finished with hot fudge, salted caramel and candied peanuts. “I think it’s really fun to do a very American flavor combination and throw a French macaron on it,” says Olson.

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