I have to say, I am very empathetic towards people with coeliac disease or gluten allergies. If I had to I could live without it but it would be so very hard. It's in so many delicious treats and a lot of the gluten-free versions just don't compare the original. A few people on my Christmas list this year couldn't eat my other baked goodies so the hunt began for tasty gluten-free recipes.
A few months ago I won a prize pack of Melinda's Gluten-Free Goodies from The Cooks Notebook. In it was a packed of gluten-free flour (as well of lots of other fabulous things).
When I stumbled upon this recipe in my new Cookies recipe book and saw it only had 2 tablespoons of flour I thought it was a great way to try out the gluten-free flour. The turned out beautifully. It's almost a cross between a meringue and a biscuit and so delicious. They keep for ages too. The original recipe was for walnut crisps but I thought almonds would go nicely.
It's a rather bland colour palate that makes up these biscuits but don't be deceived, they are delicious.
Start the recipe the electric mixer. Beat the egg, egg yolk, sugar and vanilla together until well-combined.
Add the sifted gluten-free flour to the bowl and stir it through.
Tip in the almonds and stir them through too.
Use a teaspoon to scoop little blobs of batter onto a lined baking tray and leave at least 3cm between each one. I must admit, at this stage I thought these were going to be a failure. I couldn't see how they would form anything biscuit-like.
I was wrong! They turned out fabulously. Leave them to sit on the trays for about 5 minutes.
Transfer the biscuits to a wire rack to cool completely.
The best thing about these is that, if stored in an air-tight container, they will keep for up to two weeks. I doubt they'd last that long though. Enjoy them with a cup of tea and friends. Enjoy!
What about you? Do you ever think a recipe is going to fail and then get a pleasant surprise?
Recipe
Ingredients
- 1 egg
- 1 egg yolk
- 115 g 4oz caster (superfine) sugar
- ½ teaspoon vanilla extract
- 1 tablespoon gluten-free flour
- 155 g 5.5oz cups flaked almonds, toasted
Instructions
- If the almonds aren't already toasted, spread them on a baking tray on top of a sheet of baking paper and bake them at 140C fan-forced until they begin to brown. Let them cool on the tray.
- To make the biscuits, pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
- Using an electric mixer, beat the egg, egg yolk, sugar and vanilla together until well-combined.
- Remove the bowl from the stand and sift in the gluten-free flour then stir it into the egg mixture.
- Fold the almonds into the batter.
- Spoon teaspoon-sized blobs of batter onto the baking trays at least 3cm apart.
- Bake the crisps for 15-17 minutes or until they start to turn golden and firm up.
- Leave them on the trays to cool for a few minutes and then transfer to a wire rack to cool completely.
- They will keep for up to two weeks in an airtight container.
Natalie @ A Turtle's Life for Me says
Those look delicious! I've never made anything gluten-free but just might try this! Thanks for sharing at my party!
Claire says
Thanks for hosting Natalie!
Lorraine @ Not Quite Nigella says
These look fabulous Claire! I like the generous amount of almond in them which would give them such a lovely texture !:)
Claire says
They definitely aren't light on the almonds are they?!
Barbara @ Barbara Bakes says
It seems more and more people are eating gluten free. So nice to have a quick recipe that's delicious too!
Claire says
They're so easy to make and unlike a lot of gluten-free recipes the ingredients aren't too complex.
Glamorous Glutton says
These look delicious. My mother is gluten intolerant so it's always good to have new recipes. GG
Claire says
Glad I could help!
The Café Sucré Farine says
These look wonderful, Claire - I don't think I would be missing anything!
Claire says
They definitely don't taste like your usual gluten free biscuit!
Celia says
They look delicious, Claire, and a great gf snack! Can't have too many of those in our baking repertoires these days.. :)
Claire says
Here very moreish. Beware!
Jennifer | Mother Thyme says
I haven't done much gluten free cooking but have been interested in doing so. This looks like the perfect recipe to start with! These look fabulous! :)
Claire says
They're a good starter - super easy to make!