<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to everyone that responded and Happy Passover! Here's a summary of the suggestions I got: There is a recipe in the April issue of Bon Appetit magazine. The recipe is for a Caramel-Almond Torte with spiced mango compote. The recipe only uses almonds and potato starch, so it is already GF. I have not made it yet, but plan to for next week. It sounds really good. You may be able to get the recipe on their web site or you can buy the magazine. It seems easy to make. __________ I found these two dessert recipes on epicurious that might work for passover. Here are the web sites: http://www.epicurious.com/run/recipe/view?id=1315 http://www.epicurious.com/run/recipe/view?id=385 __________ The March issue of “Cooking Light” has Passover desserts beginning on page 200. The author, Joan Nathan, substituted matzo cake meal for flour in the recipes using flour. I thought about trying them with almond flour (finely ground almonds) as one possibility. Several of the recipes are without flour or the matzo cake meal. One recipe is for “Passover Pear-Ginger Crisp.” I think the almond flour would work well in the topping. __________ I don’t care for coconut macaroons, but have made nut macaroons - pistachio to die for! & pecan w/ a bit of cinnamon and cocoa. Most recipies I have seen are simply the ground nuts, eggwhites, sugar and flavoring (GF vanilla, nut, spice or whatever) *Support summarization of posts, reply to the SENDER not the CELIAC List*