Gluten free Almond shortbread biscuits. - Healthy Eating

Healthy Eating

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Gluten free Almond shortbread biscuits.

Jerry profile image
JerryAdministrator
β€’20 Replies

Hi everyone,

I made these earlier today as they are my favourite biscuits and I make lots of variations.

Here's the recipe: 200g GF plain flour 120g ground almonds 200g butter 100g soft dark brown sugar 2 large free range eggs. Flaked almonds to top.

Just whiz everything up in a food processor spread dough into a baking tray top with flaked almonds and bake in a hot over 175C for approx 40 mins until cooked.

Compared to shop biscuits these have a low percentage of sugar and are made with wholesome ingredients. I shall freeze some as well.

I like them on their own and with fruit like raspberries strawberries or bananas. 😊

20 Replies
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Zest profile image
ZestStar

Hi Jerry

Wow, those Gluten Free Almond Shortbread Biscuits look fantastic. I am so glad you've posted the recipe - they look superb! Good to know they freeze well too. :-)

Zest :-)

Jerry profile image
JerryAdministrator in reply to Zest

Thank you very much Zest as I've seen your scrumptious cookies. 😊

Kaz747 profile image
Kaz747Star

They look delicious Jerry

Jerry profile image
JerryAdministrator in reply to Kaz747

Thank you Kaz, that's a great compliment as I've seen how well you bake.😊

Cooper27 profile image
Cooper27Administrator

These look great! I've yet to perfect gluten free shortbread, so I'll definitely give this a go!

Jerry profile image
JerryAdministrator

Thanks Cooper27, I hope that you enjoy them. 😊

Home made biscuits are amazing.

Jerry profile image
JerryAdministrator in reply to andyswarbs

Thanks Andy, πŸ‘

Can these be made with a healthier flour? Most GF flours are pure starch. I was thinking almond?

Cooper27 profile image
Cooper27Administrator in reply to Jannebarn

I think you could substitute coconut flour here and get a nice taste (I think you would use 50g of coconut flour), but you would also need to add extra eggs.

A brown rice flour would probably work well (again, you might need more liquid), but that might fall under the starch concerns.

Jerry profile image
JerryAdministrator in reply to Cooper27

Hi Cooper, coconut flour is twice as absorbent as most flours so you use 50g instead of 100g

Cooper27 profile image
Cooper27Administrator in reply to Jerry

Thanks :) I knew there was a general rule of thumb!

Jerry profile image
JerryAdministrator in reply to Cooper27

Hi Cooper27, here's a vegan recipe with ground almonds and coconut flour:

healthunlocked.com/veganfoo...

One of the admin on VFL is on a GF diet. 😊

Jerry profile image
JerryAdministrator in reply to Jannebarn

Hi there, I don't use codex wheat starch if thats what you mean. I use a combination of naturally gluten free flours. I used buckwheat and ground almonds for these so they're healthy enough for me.

Here's a variation I made with a gooseberry topping:

healthunlocked.com/healthye...

Jannebarn profile image
Jannebarn in reply to Jerry

I don't know what codex wheat starch is LOL. Buckwheat and almond sound okay - what is the ratio you used?

Jerry profile image
JerryAdministrator in reply to Jannebarn

Hi Jannebarn, I used 120g ground almonds to 200 buckwheat flour the recipe is on the post. I use lots of flour including gram flour which are healthy. I also grind quinoa in coffee grinder and as use that for baking. 😊

Jannebarn profile image
Jannebarn in reply to Jerry

Clearly we are totally on the same GF flour page! Thank you.

Jerry profile image
JerryAdministrator in reply to Jannebarn

Thank you too and if you like natural GF flours and want super healthy cookies here's some gluten free vegan ones and there's more on the GF Topic section on HE and on VFL:

healthunlocked.com/veganfoo......

healthunlocked.com/veganfoo...

One of the admin on VFL is GF and gluten baking is one of my favourite subjects. 😊

Delicious! But how do you stop them crumbling everywhere??

Jerry profile image
JerryAdministrator in reply to Oolong

Thank you, now they're not crumbly because I used eggs and egg whites replicate gluten really well. 😊

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