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Wheat-free Almond Biscuits


One of the most delicious crispy yet soft crumbed plain biscuits yet (pictured on the right)!  Be sure to also try these Low GI Almonds Biscuits.

1 cup (250 ml) ground almonds or almond flour
1 cup (250 ml) corn flour
1 cup (250 ml) rice flour
½ cup (125 ml) sugar
3/4 cup (175 ml / 200 g) butter, diced and left at room temperature
1 Tbsp (15 ml) water
2 tsp (10 ml) vanilla essence
½ tsp (2.5 ml) almond essence
± 1 Tbsp (15 ml) extra water
icing sugar to dust

  1. Combine the dry ingredients in a bowl and add the slightly softened butter.
  2. Rub the butter into the dry ingredients until it resembles breadcrumbs.
  3. Mix the first tablespoon of water with the vanilla and almond essence and add to the bowl.
  4. Mix together lightly until the dough comes together, adding a little more of the extra water if necessary for the dough to form.
  5. Roll the dough into a neat sausage about 30 cm in length and 2 cm in diameter and seal in cling wrap.
  6. Refrigerate at least 30 minutes to become firm.
  7. Line a large baking tray with a Wizbake baking sheet and preheat the oven to 180ºC.
  8. Slice the roll into neat biscuits about 1 cm thick and place slightly apart onto the baking try.
  9. Bake at about 20 minutes or until firm to the touch and cooked until very pale golden around the edges.
  10. Dust with icing sugar, allow to cool completely and store airtight.

Servings:     ± 30 biscuits