Monday, 29 November 2010

almond biscuit kisses

Using Kitty's formula for shortbread, but changing the proportions (and ingredients) resulted in a gluten free biscuit that is beautifully white, light and buttery.

75g almond flour
75g gluten free flour
50g caster sugar
100g butter

  • beat butter and sugar together until creamy
  • beat in the flours until you have a thick paste: you won't need any liquid
  • allow to sit for 10m or longer
  • pinch off small bits of dough and roll between your palms to make a ball
  • place balls on baking parchment lined or greased and floured baking sheet, squashing each with a fork
  • cook for 10m at Gas Mark 6 and resist the temptation to leave them in longer, if they go golden there is less flavour
  • leave to cool on the tray, because if you try and remove them before they will crumble between your fingers
delicious with rich dark coffee

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