Name: Gluten-free chocolate and almond biscuits
Cook time: 30 min
Total time: 30 min
Ingredients: ¹⁄³ cup (80ml) almond oil; ²⁄³ cup (190g) almond spread; ²⁄³ cup (150g) firmly packed brown sugar; ¹⁄³ cup (35g) cocoa powder; 1½ cups (200g) gluten-free plain flour; 1¼ cups (120g) natural flaked almonds, toasted, chopped

These gluten, dairy and egg free biscuits are packed with gorgeous choc-almond flavour for a delightful treat that will have everyone back for more. They are made with almonds, almond meal and almonds so they aren’t for anyone with nut allergies but they’re great for those with dairy, egg or gluten allergies. Rich, chocolatey and completely moreish. Once you have one you’ll be hooked and your gluten-free friends will be requesting them again and again.

You can substitute other nut oils or extra virgin olive oil for almond oil. For choc-chip biscuits, add 100g chopped dark chocolate to the mixture.

Looking for more gluten-free treats and baked goods?

Ingredients

¹⁄³ cup (80ml) almond oil

²⁄³ cup (190g) almond spread

²⁄³ cup (150g) firmly packed brown sugar

¹⁄³ cup (35g) cocoa powder

1½ cups (200g) gluten-free plain flour

1¼ cups (120g) natural flaked almonds, toasted, chopped

Method

1.Preheat oven to 160°C/325°F. Grease two oven trays and line with baking paper.

2.In a large bowl, mix oil, spread and sugar using a fork until combined. Add cocoa and flour; stir until mixture forms a soft dough.

3.Roll 2 tablespoons of mixture into balls to make 18 balls in total. Place on trays, 3cm (1¼in) apart. Press to flatten slightly, using the palm of your hand. Coat biscuits evenly in almonds.

4.Bake for 20 minutes or until firm. Cool biscuits on trays for 10 minutes. Transfer to a wire rack; cool completely.

You can substitute other nut oils or extra virgin olive oil for almond oil. For choc-chip biscuits, add 100g chopped dark (semi-sweet) chocolate to the mixture.

Biscuits will keep in an airtight container for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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