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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Jenne from had a delicious looking recipe for Riesling Shortbread, which I decided to attempt to make gluten free. Here it is. /riesling-biscuits/ Ingredients:
1 1/2 cups blanched almond flour |
1/4 cup apresvin riesling grape seed flour |
1/2 teaspoon celtic sea salt |
1 1/2 teaspoons ground ginger |
2 tablespoons grapeseed oil |
1/4 cup agave nectar |
Directions:
1. In a large bowl, combine dry ingredients.
2. In a smaller bowl, combine wet ingredients.
3. Stir wet ingredients into dry.
4. Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
5. Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
6. Transfer to a parchment lined cookie sheet.
7. Bake at 350° for 8-9 minutes, until just a tad browned on the edges.
8. Serve.
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