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Gluten-free almond biscuits

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These almond biscuits are a delicious shortbread treat made from  almond flour and potato starch. Combining the flavour of almonds with the strength of potato starch, our biscuits are a great gluten-free option.

Light and crumbly, they are perfect for breakfast or paired with a flavourful cup of tea in the late afternoon, or even alongside a cold drink in summer, such as our homemade almond milk.

Ingredients for 4 people

  • 100 grams of almonds
  • 150 grams of potato starch
  • 1 egg
  • 100 grams of sugar
  • 70 grams of butter
  • 1 sachet (0.5 g) of vanillin or equivalent vanilla flavouring

Preparation

1. Blend the almonds as much as possible, until you have a fine flour. Add the sugar, vanilla flavouring and baking powder.

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2. Add the butter in small pieces, breaking it up with your hands, followed by the egg. Knead quickly until the egg has been absorbed into the dough.

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3. Preheat the oven to 180 °C. Add the potato starch little by little and knead until the dough forms a soft and homogeneous ball. Let it rest for half an hour in the fridge, wrapped in cling film. Form the dough into balls and place them on a baking sheet lined with parchment paper. Bake for 20 minutes or until the biscuits are light golden brown.

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Tips and tricks

  • Leave small pieces of almonds in the dough.
  • Replace granulated sugar with brown sugar for a slightly more intense flavour.
  • Add unsweetened cocoa powder (3 tablespoons) and substitute hazelnuts for almonds to create a delicious alternative.
  • You can also try our wholemeal shortcrust tartlets with almond cream.

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