Updated: Nov 7, 2019
At our Pharmacy Garden Workshop over this past weekend, I wanted to make a simple and gluten free morning tea for my guests. These simple almond biscuits were a delightful companion for the almond milk chai served by Parry and as promised, I am now sharing the recipe for these delicious morsels.
This recipe can be made vegan by replacing the egg whites with the flax seed egg substitute listed below and as an additional bonus, these biscuits are also dairy free.
WHAT YOU WILL NEED
Makes approximately 15
3 cups of almond meal
1 cup sugar of your choice (coconut, castor, raw, brown... all works well)
8 drops of pure and organic almond essence or vanilla essence
3 egg whites lightly whisked OR 1 tablespoon of flax seed combined with 3 tablespoons of water to substitute 1 egg
1 cup flaked or crushed almonds (for rolling)
Preheat the oven to 180 degrees Celsius and line to baking trays with baking paper.
Combine all ingredients in a large bowl and mix until well combined and forming a firm-ish dough.
To make the biscuits, take a dessert spoon worth of mixture and using your hands, roll into a ball. Roll the ball in the flaked or crushed almonds.
Place on the baking tray and flatten each ball slightly with the back of a fork.
Place in the oven and bake for 12- 15 minutes or until lightly golden brown.
Take out, allow to cool completely and serve with a cuppa. Delicious!
Light and love,