GLUTEN FREE ALMOND AND PISTACHIO BISCUITS

Yields40 Servings

2 tsp gluten-free baking powder

245 g caster sugar

450 g gluten-free plain flour

½ tsp xanthan gum

10 g ground almonds

3 large eggs beaten

60 g blanched almonds, chopped

60 g dried cranberries

90 g dried apricots, chopped

40 g dates, chopped

60 g pistachios

40 g hazelnuts

1 tsp lime zest

½ tsp vanilla essence

Preheat the oven to 180C/Gas4; grease a baking tray and line it with baking paper

Place the baking powder, sugar, flour, xanthan gum and ground almonds in a large bowl; add the eggs and mix well; slowly add the chopped almonds, cranberries, apricots, dates, pistachios, hazelnuts, lime zest and vanilla essence and then mix to form a dough

Roll into 4-cylinder shapes about 5cm in diameter and place on the baking tray, leaving plenty of space in between each one; slightly press the cylinder shapes down using wet fingertips

Bake in the preheated oven for 18-25 minutes until golden; remove from the oven and leave to cool; do not turn the oven off

Diagonally slice each cylinder into 8-10 slices 2.5cm thick; return the slices to the baking tray, cut side down and bake for a further 7 minutes; turn the biscuits over and cook the other sides for approximately 10 minutes

Remove from the oven and leave to cool completely on a wire rack

GLUTEN FREE ALMOND AND PISTACHIO BISCUITS

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