Gluten-free almond crisps

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).

Gluten-free almond crisps

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.

The ingredients

It’s a rather bland colour palate that makes up these biscuits but don’t be deceived, they are delicious.

Egg, egg yolk, sugar and vanilla

Start the recipe the electric mixer. Beat the egg, egg yolk, sugar and vanilla together until well-combined.

Sifted flour

Add the sifted gluten-free flour to the bowl and stir it through.

Almond shower

Tip in the almonds and stir them through too.

Biscuit blobs

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.

Gluten-free almond crisps

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?

Gluten-free almond crisps

Gluten-free almond crisps

Gluten-free almond crisps

Yield: 24


  • 1 egg
  • 1 egg yolk
  • 115g (4oz) caster (superfine) sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp gluten-free flour
  • 155g (5.5oz) cups flaked almonds, toasted


  1. 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.
  2. To make the biscuits, pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
  3. Using an electric mixer, beat the egg, egg yolk, sugar and vanilla together until well-combined.
  4. Remove the bowl from the stand and sift in the gluten-free flour then stir it into the egg mixture.
  5. Fold the almonds into the batter.
  6. Spoon teaspoon-sized blobs of batter onto the baking trays at least 3cm apart.
  7. Bake the crisps for 15-17 minutes or until they start to turn golden and firm up.
  8. Leave them on the trays to cool for a few minutes and then transfer to a wire rack to cool completely.
  9. They will keep for up to two weeks in an airtight container.

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