My household is a big fan of biscuits. I was a biscuit addict! Once in a while I love to indulge, so I made this almond buttery biscuits made with 100% whole brown rice flour from Tonka whole foods.
For a while I managed not to buy any processed biscuits so I could stick to my goal of losing 38 kilos. I managed to stay away from them for close to two years! But my kids, still loved their biscuits! Now that I have the knowledge and skill as a Certified Culinary Nutrition Expert, I can make healthy spin offs of any of my family favorites. These biscuits are whole, natural, they are gluten free and delicious! Most importantly they are kid approved!
I have been shopping for my gluten free flours on their online store, and I love their variety and quality! From bean flours, sorghum, coconut and almond flours- Tonka have got a flour to suit your needs, goals and lifestyle.
I hope you get to try this biscuits! Only 10 minutes to prep and 10 minutes to bake- those biscuits cravings will be sorted in no time!
Almond Shortbread Biscuits- Allergen Friendly
- Dry ingredients:
- 1/4 cup roughly chopped whole almonds
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1 tbsp sweet potato flour
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- Wet ingredients:
- 5 tbsp coconut oil
- 1/2 tsp vanilla extract
- Step 1 Preheat your oven to 180 c. Line a baking sheet with parchment paper.
- Step 2 In a bowl add the flours, sugar and salt and mix well until well incorporated.
- Step 3 In a separate bowl, cream the coconut oil and vanilla extract until buttery and smooth.
- Step 4 Fold in a bit of the dry ingredients at a time into the wet mixture. After adding the last spoonfuls and mixing in, your dough should be a bit crumbly.
- Step 5 Add the chopped almond and mix well. Using your hands, begin to form a ball of dough. You might have to press in so you can get all the crumbly pieces.
- Step 6 Cut two rectangular pieces of parchment paper. This will help you roll out the dough without sticking. Place the dough in between and press to form a flat circle, about 1/2 inch thick.
- Step 7 Using a rolling pin, spread out the dough into a rectangular shape. You can use the back of a chef’s knife to make make straight edges. The dough should be about 1/4 inch thick.
- Step 8 Cut the dough into rectangular shapes or circular shapes using a cookie cutter if you prefer. Poke holes using a fork, about 2-3 times per cookie. You can stick the dough while still on the parchment paper into the freezer for 3 minutes to make it easier to make the cookie pieces onto the baking sheet.
- Step 9 Line the cookies about an inch apart, not too close. Bake in the oven for 10 minutes until golden brown on top.
- Step 10 Cool for about 10-15 minutes. They will become a bit firmer once cooled. Serve and enjoy!