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Anyway, today I thought I’d offer up a delicious gluten free biscuit recipe that Emily was kind enough to show me the other day.
Her school is quite ahead of its time and likes to show young kids things such as dietary conditions etc during cookery class. And as you can guess, the topic this week was gluten free.
Now there are a few variations of this recipe I’m about to show you…
A few I’ve seen like to use pinenuts, but others like to swap these out for almonds, walnuts and hazelnuts to create a nutty style macaroon.
No matter your preferences, these make a great gift, so give them a try and see what you think.
*I don’t get to have pinenuts very often so I kept them in mine, but if they’re not to your liking you can use other nuts instead. NOTE: if you want to make these sweet and use chocolate, remember that not all chocolate chips are gluten free, so use chopped up chocolate instead. Cadbury’s and Nestle generally offer gluten free chocolate
| Gluten Free Pignoli Biscuits |
- 350g Almond paste
- 100g Caster sugar
- 120g Icing sugar
- 4 Egg whites (divided)
- 200g Pinenuts*
- Like always, begin by preheating your oven to 170C/340F/ Gas mark 3 and lining 2 baking trays. Now normally I would tell you to either grease with margarine or use greaseproof paper, but for this recipe you will need to line your trays with foil, then lightly grease them with margarine.
- Next take your almond paste and caster sugar and mix well with a fork until your mixture is creamy. Add your icing sugar and 2 of your egg whites. Continue mixing until smooth.
- In a separate bowl whisk your remaining egg whites until froffy (this will help your pinenuts to stick to the dough).
- Get a plate and lay your pinenuts out. Flour your hand (make sure you use either gluten free flour or icing sugar), then take small pieces of your dough and roll them roughly into 1 inch balls.
- Dip each of your dough balls into your egg whites, shake off any excess and then roll them across your pinenuts, applying just enough pressure to help them to stick to your dough.
- Place your dough onto your baking trays and using the palm of your hand (or a spoon) flatten them slightly to form discs.
- Pop these into your oven for 15-18 minutes, until they are lightly golden and leave to cool.
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