This week, Roy decided he would like to share a recipe aimed at his gluten free friends. Roy has noticed that more people are now living the gluten free diet, and knows it can be difficult to find recipes which are quick and easy to make which reflect their needs and which still taste delicious. When one of his friends shared her recipe for delicious almond cookies, he thought they were absolutely wonderful and would be perfect for his online friends and best of all, they are completely gluten free (if not appropriate for those with nut allergies!). These biscuits are also lactose free. So this week, Roy Creates Divine Gluten Free Almond Cookies.
You Will Need:
- 1 cup of almond meal
- 1 cup of icing sugar
- 1 eggwhite
- Flavouring to taste. Roy used vanilla essence, but he thinks they would be lovely with a little lemon rind or oil, or you could keep the almond flavour going and use almond essence.
- ½ a cup of flaked almonds
- Extra icing sugar for rolling
Method:
- Preheat the oven to 170 degrees (you might need it a little cooler if your oven is fan forced)
- Line biscuit trays with baking paper
- Put the almond meal, icing sugar, essence and egg white in a food processor and process until they come together as a sticky paste.
- Drop balls of the mix (Roy used about a teaspoon of mix per biscuit) into the flaked almonds and roll to coat. You may need to press the almonds into the mix a little
- Roll the balls in icing sugar and put them onto the prepared trays, leaving a little space between them (they do spread)
- Bake for 15 minutes until they are pale gold.
- Cool the biscuits on the tray (they are quite fragile, so leave them to cool before removing them)
- Keep in an airtight container and enjoy!
Makes about 18