This super speedy recipe is an Easter twist on our Almond & Lightly Salted Pistachio cookies that we used to make here at the bakery.
Suitable for Gluten Free, Dairy free and Vegan
Makes 8 biscuits
125g ground almond
½ tsp baking powder
12g chopped almonds
Pinch of salt
20mls rapeseed oil
45g maple syrup
50g rice syrup
Demerara sugar (for sprinkling on top)
Gluten free plain flour (for rolling biscuits in)
Firstly, add all of the dry ingredients into a mixing bowl along with the oil and syrups.
Mix thoroughly with a wooden spoon until it forms a soft dough.
Next, roll out your mix on a well floured surface and then using a medium sized round cookie cutter, cut out as many biscuits as you can (it should make around about 8 biscuits)
Once you have cut your biscuits, roll each one in gluten free plain flour and sprinkle with demerara sugar before baking.
Pop in the oven at 170°C / Gas 3 for 6-8 minutes until golden brown and then take out to cool before enjoying!
If you like these biscuits, why not try our Amondi Cookie Recipe?