Gluten-Free Goodness for Brunch

Brunch turns an ordinary morning into a celebration of food, friends and fun. But the sweet breads, muffins and waffles often served can be problematic for those with gluten sensitivity. Many gluten-free options can bring plenty of flavor to your table. If you are looking for something sweet and savory, try Chicken and Sweet Potato Egg Nests. This recipe combines tender chicken and creamy mustard into sweet potato cups for a bite-sized treat that will have guests coming back for more.

Gluten-Free Almond Alfajores

1 1/2 cups almond flour
1/2 cup potato starch
1 teaspoon gluten-free baking powder
1 pinch ground anise
1 stick unsalted butter, softened
3/4 cup confectioner's sugar, plus more for dusting
2 egg yolks
Juice of 1/4 lemon
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped natural almonds
1 cup of dulce de leche {store bought, gluten-free}

Sift together the almond flour, potato starch, baking powder and anise; set aside.
 Cream the butter and sugar with an electric mixer until light and fluffy. Add egg yolks one at a time; continue to beat. Add lemon juice and vanilla; beat again until light and fluffy. Fold in dry ingredients.
 Turn out dough on a work surface lined with potato starch; use your hands to gently pat dough together. Roll dough into a 2 1/2-inch diameter log.
 Roll the log in chopped almonds; cover in plastic wrap and freeze for 30 to 45 minutes.
 Preheat oven to 350 degrees.
Using a wire cheese cutter or sharp knife, cut dough into 1/4-inch slices. Place 1/2-inch apart on a parchment-lined baking sheet, patting each cookie with your fingers as necessary to ensure it is circular.
 Bake for 15 to 17 minutes, until lightly golden.
Let it cool completely.
 Spoon a generous tablespoon of dulce de leche onto half of the cookies. Create sandwiches with the remaining cookies, gently pressing down.
Dust them with confectioner's sugar.