• Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a medium bowl, sift together the flours, xanthan gum, baking soda, and spices.
• In a stand mixer with a paddle attachment or by hand, cream the butter and sugar until smooth and combined. Add the egg and molasses to incorporate. Add the flour mixture and mix until combined.
• Scrape the batter into a medium bowl, cover with plastic wrap, and refrigerate for 3 hours or until cool.
• Transfer the batter to a piece of parchment paper, place another piece of parchment paper on top, and with a rolling pin, roll the batter 1/4 inch thick. Follow the gingerbread house pattern here or cut shapes using a cookie cutter, dipping in flour for each cut. Arrange 1 inch apart on the prepared baking sheets and bake until edges just begin to brown, 8 to 11 minutes. Cool and construct the house or decorate the cookies using the icing.

Make the crust:

• In the bowl of a
stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and chestnut flours with the tapioca flour, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla. Turn the mixer to medium-low and run until the butter is completely integrated, 3 to 5 minutes. (If the dough doesn’t come together, work it with your hands.)
• Transfer the crumbs into a 9-inch
tart pan with a removable bottom
and press the dough firmly and
evenly into the pan, starting with the sides and then moving to the bottom. Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15 to 30 minutes.
• Position a rack in the center of the oven and preheat to 350oF. Line a rimmed baking sheet with parchment paper and place the tart pan on it.

Make the tart:

• Cut the flesh off each apple core in large chunks, cutting close to the core (alternatively, halve and core the apples). Cut each chunk into slices as thin as possible, about 1⁄8-inch thick, keeping the slices stacked together and discarding the rounded edges. Fan the slices out lengthwise slightly and place them, cut-side facing the center of the tart, around the outside of the shell, tucking the last apple under the first to make a continuous loop. Repeat with a second layer just inside the first, reversing the fan if you like, and continue until you’ve filled the tart, tucking in as many of the extra pieces as you can; the apples will reduce a lot as they cook. Sprinkle all over with the sugar and dot with the butter.
• Bake the tart until the tips of the apples are bronzed and the fruit is bubbling furiously, 65 to 75 minutes. There’s a fine line between cooking the apples all the way and burning the crust. Watch and remove the tart early if the crust becomes too dark. Let the tart cool for 1 hour, then drizzle all over with the caramel sauce and serve warm or at room temperature.

• Pour the cream into a small saucepan with a lid, scrape the seeds from the vanilla bean into the pan, then add
the vanilla bean pod and heat over medium heat until steamy, swirling the pan occasionally. Remove from the heat, cover, and let steep.
• Pour 1⁄4 cup water into a heavy- bottomed saucepan. Add the corn syrup, then carefully pour the sugar into the center of the pan. If any sugar crystals stick to the sides of the pan, brush them down into the water with moistened fingers. Cover and cook, without stirring, over medium heat until the sugar is dissolved, about 3 minutes. Uncover and continue to gently boil, without stirring, until the mixture turns a deep amber, gently tilting the pan to encourage even caramelization. This will take only a few minutes; watch the pan carefully toward the end and reduce the heat to low if needed.
• When the mixture turns a dark
amber, remove the pan from the
heat, immediately swirl in the butter, then gently and slowly whisk in the cream mixture. Return the pan to low heat and whisk gently to dissolve
any hardened caramel. Strain into a heatproof bowl and let stand, stirring occasionally, until cooled. Stir in
1⁄2 teaspoon flaky salt, crushing any extra-large bits between your fingers, and season to taste with more salt.

• Combine the pecans, flour, tapioca starch, sugar, salt, xanthan gum, and cinnamon in a food processor. Process until the mixture resembles coarse meal and no large chunks of pecans remain. Add the butter all at once and pulse until the mixture forms into a dough.
• Divide dough in half and shape into disks. Wrap in plastic and chill until firm, at least 2 hours, and preferably overnight.
• Preheat the oven to 350°F. Pinch off 1-tablespoon pieces of chilled dough and roll between your hands to form balls. Space the cookies 1 inch apart on parchment paper–lined baking sheets. Chill the balls until firm, about 10 minutes.
• Bake until cookies are set in the middle and just golden brown around the edges, 15 to 18 minutes. Cool completely, then roll cookies in powdered sugar until fully coated.

• Preheat the oven to 375°F. Spray a 9-by-9-inch baking pan with nonstick spray. Press in a piece of aluminum foil that fits up to the rim, then press in a piece of parchment paper of the same size.
• In a large bowl, stir together the oats, flour, tapioca starch, sugar, walnuts, salt, baking soda, and cinnamon until well combined. Add the shortening and combine, using your hands, until the mixture is homogeneous and holds together when pressed.
• Firmly and evenly press 3⁄4 of the mixture into the prepared pan. Spread the raspberry jam evenly onto the dough, leaving a 1⁄2-inch border on all sides of the pan (to aid in unmolding). Top with the frozen fruit. Sprinkle the remaining crumble mixture over the fruit, leaving some fruit peeking through.
• Bake for 35 minutes, rotate the pan, and bake for another 10 to 15 minutes, until evenly golden brown and well set. Chill completely before cutting and serving.

• In a standing mixer or by hand in a large bowl, mix the dry ingredients together until combined. Add the butter and mix until the size of peas. Add the egg and mix until the mixture resembles coarse meal. Add ¼ cup very cold water and mix until dough comes together. Chill for 10 minutes before rolling out for easier handling.

• Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.
• In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.
• Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

• In a heavy saucepan over high heat, bring to a boil 1 1⁄4 cups water, the butter, and salt. Lower the heat to medium. Add the flour, remove from the heat, stir vigorously to combine, then return to the heat, stirring, for 1 minute.
• Transfer the batter (a.k.a. pâte à choux) to the bowl of a stand mixer fitted with the whisk attachment. Let cool for 10 minutes. Beat in the eggs, one at a time, on high speed, until combined after each addition. Don’t worry if the batter is clumpy, like scrambled eggs, at first; it will come together. After the final egg has been combined, beat for 2 minutes more. 
• Preheat the oven to 425°F. Line two baking sheets with parchment paper. 
• Using a #40-size cookie scoop or a tablespoon, scoop about 24 (1 1⁄2 tablespoon) mounds onto the prepared baking sheets, leaving 1 1⁄2 inches between mounds. Bake in upper third of the oven for 10 minutes. Reduce
the temperature to 400°F and bake 20 minutes more. Remove from the oven. Using a skewer, poke 1 (1⁄4-inch) hole into the bottom of each puff to release steam and help retain crispness, then return the puffs to the turned-off oven for 30 minutes. Split each puff in half to make top and bottom pieces. 
• Scoop a heaping tablespoon of pastry cream onto each bottom piece, add a top piece, drizzle with chocolate ganache, and serve. 

• Place the chocolate chips and corn syrup in a bowl.
• Heat the cream in a small saucepan over moderate heat until it just begins to bubble around the edges, but does not develop a skin.
• Pour the cream over the chocolate chips and stir until smooth.

• Pour the milk into a heavy-bottomed saucepan. Sprinkle in 1⁄4 cup of the sugar, letting it sink, undisturbed, to the bottom. Without stirring, bring the milk to a very gentle simmer over medium heat, 5 minutes.
• In a medium bowl, whisk together the egg yolks, cornstarch, remaining 1⁄4 cup sugar, and the salt. 
• Whisk the hot milk mixture, then gradually whisk it into egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream simmers and thickens, 2 to 3 minutes. Remove it from the heat, then whisk in the vanilla and butter until smooth. 
• For smoothest results, pour the pastry cream through a fine-mesh strainer into a bowl, using a rubber spatula to gently force it through. Cover the pastry cream with plastic wrap directly on its surface to prevent a skin from forming. Refrigerate for at least 4 hours. 

• Place 1/3 cup of the butter on a plate to soften. Cube the remaining 1 cup butter into 16 even pieces and transfer them to a light-colored saucepan over medium heat. Stir the butter with a rubber spatula, scraping the bottom of the pan as it melts. Once it starts foaming, stir until the foam subsides and the butter begins to turn light brown. Continue to cook until it starts to smell nutty and takes on a slightly darker color, 1 to 2 minutes. Watch to ensure the butter doesn’t get too dark. Remove the pan from the heat and immediately pour the butter into a heatproof container. Cool in the refrigerator, covered with plastic wrap, until solid. 
• In a bowl, sift together the flours, xanthan gum, salt, baking powder, baking soda, and cinnamon. Reserve. 
• In the bowl of a stand mixer fitted with a paddle attachment or by hand, cream both of the reserved butters and the sugar until smooth. Mix in the eggs, scraping down the sides of the bowl, then mix in the cream cheese. Mix in the vanilla and lemon zest and scrape down the bowl again. Add the sifted ingredients and mix to combine. Scrape the batter into a bowl, cover with plastic wrap, and refrigerate for 90 minutes or until the dough is firm enough to handle. 
• Preheat the oven to 325ºF. Line baking sheets with parchment paper. Place the dough between 2 pieces of parchment paper and roll 1/4 inch thick. Cut cookies using a cookie cutter dipped in a neutral GF flour before each cut. Bake until the cookies are just start to color on top and are golden brown underneath, 12 to 15 minutes. Cool completely and decorate with royal icing. 

• Preheat the oven to 375ºF. Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper.
• Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
• In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, then spread the batter evenly onto the prepared baking sheet. Bake until cake begins to pull away from the sides of the pan and the top is dry, spongy, and springs back when gently pressed, 12 to 15 minutes.
• Dust a clean (non-terrycloth) dishtowel with the powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan, then turn the cake out onto the towel. Gently peel off and discard the parchment paper. (This can be tricky, as the cake is sticky, so go slow and steady and help the cake along with your fingers, if needed; don’t worry if a thin layer of cake sticks to the paper here and there. The frosting will cover any imperfections.) Roll up the cake, along with the towel, from the short end. Set the towel and cake roll on a wire rack for 30 minutes to cool.
• Make the frosting: Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.
• Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.
• Gently transfer the cake to a serving platter seam side down, then use the remaining frosting to frost the outside of the log. Gently run a fork through the frosting to create a log-like texture. Cut off the ends of the log for a clean look.
• Rinse the rosemary and cranberries to moisten. Sprinkle with sugar. Let dry. Then use to decorate the cake. Keep cake refrigerated until serving to keep the frosting firm.