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Gluten-Free & Low- Glycemic Load Apricot Amaretti Biscuits!

apricot

Hi Guys!
A blog reader, Barbara, from Northern New South Wales, Australia was kind enough to pass this gluten-free recipe along, so I’m sharing it with you all. As Barbara noted in the email, the recipe was originally given to her using “xylitol” but she massaged it and made it her own using coconut sugar, which I happen to like a lot better than Xylitol, too.  It’s gluten free and has a low glycemic load, two of my favorite food qualities! Enjoy and thanks again, Barbara, for sharing! 🙂


Apricot Amaretti Biscuits:



Ingredients:


300 g ground almonds
200 g xylitol, or cane or coconut sugar
100 g cornflour (can use brown rice or potato flour very well and I usually use brown rice flour)
2 tsp almond (or vanilla, rose water, lemon, etc) essence
4 free range eggs
1 cup apricot halves (unsweetened and drained)
good handfuls of flaked almonds.(optional)

Cooking Directions:

Preheat oven to 180℃. and line baking tray

Combine almonds, sweetener, cornflour, essence and eggs and mix thoroughly until smooth.

Spoon onto baking tray, lightly press apricot halves or substitute into base then sprinkle the flaked almonds on top.

Bake for around 20-25 minutes until the top is golden brown (check after 15 minutes).

Note from Barbara:  I often halve this and have about 12 cookies – using a dessertspoon, wet my hands and roll the mixture to make nice, smooth biscuits.  If the eggs are too large, the mixture won’t be firm enough to handle.  If you don’t want to use the apricots – substitute an almond, cherry, chocolate button, walnut  etc.  You can also add a quantity of coconut and make coconut biscuits, using almost as much coconut as almond meal.  The texture will vary with the size of eggs, and contents of mixture.  Sometimes I’ll use an extra egg yolk, to get the right texture. Also recently tried using ground ginger (couple of teaspoons) and preserved ginger chopped up and added to the mixture.

*Make sure the oven is hot or the biscuits will ooze and flatten out. It’s a very easy recipe to try different things. Even though it is a gluten-free recipe, everyone loves it, and it is so easy to do.  About 5 minutes to make the mix and 15-20 minutes cooking time.

**Note – for a drier, crispier biscuit, I turn the oven off and leave the biscuits in the oven for an extra 5-10 minutes.

Enjoy! 🙂

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