My Grandma was from England and taught me to drink pearl tea and eat British biscuits from the tin. I found the right combination to recreate the biscuits, and now I think of her every time I eat one…or two…or three, or, well, you get the picture. They are so yummy. Here you go, get the kettle on and curl up with a nice warm tea and a warm almond biscuit. You can also make them grain-free using cassava flour instead of rice flour.
I usually make these with my standing mixer, but you can also make them by hand or with a hand mixer.
Nut'n Butter Than Almond Cookies
- Wet Ingredients:
- 3/4 cup organic butter or ghee
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla or almond flavoring
- 1 egg
- Dry Ingredients:
- 1 cup almond flour
- 2/3 cup brown rice flour or cassava flour
- 2/3 cups tapioca flour
- 1/2 tsp Himalayan salt
- 1/2 tsp nutmeg
- 1/4 cup chopped toasted almonds
- Step 1 Wet ingredients:
- Step 2 Cream together the butter, maple syrup, vanilla, and egg. Beat for 3-5 minutes.
- Step 3 Dry Ingredients:
- Step 4 In a medium-sized bowl, whisk together all the dry ingredients except for toasted almonds.
- Step 5 Slowly add the dry mixture to the wet mixture beating well after each addition.
- Step 6 Scrape the dough onto a piece of baking paper and roll it into a long log.
- Step 7 Wrap in baking paper and place in the freezer for 20 minutes or leave in the fridge for 2 to 3 hours.
- Step 8 When ready to bake, turn the oven to 325.
- Step 9 Remove the dough from the freezer or fridge and slice it into 1/4-inch circles.
- Step 10 Press a few toasted almonds into the dough.
- Step 11 Bake for 10-15 minutes or until the dough’s edges starts to brown.
- Step 12 Remove from the oven and let cool completely. They will become harder as they cool.
- Step 13 These will keep forever in the freezer. Pop them in the toaster oven to warm them up, and they will taste like you just baked them, or just set them out of the freezer for about 30 minutes. If you keep them out, do not seal them in an airtight container, or they will become moist. Leave the lid cracked! I never seem to have them around very long…they are always gobbled up!