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
1

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

2

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

3

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

4

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

5

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

6

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

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