INTRODUCTION

This is a biscuit recipe in my recipe bank but yet to issue to time commitment but it caught the attention of the members when I issued the almond butter post. They were asking me for the recipe and I promised them I will issue as soon as possible. If you are interested in homemade almond butter which is delicious to go with this biscuit, you can refer to this post: Peanut Butter’s Cousin?–Almond Butter (杏仁奶油， 杏仁酱）

I have long knew that almond meal is a good substitute for plain flour in baking, therefore, I knew that such a recipe existed in the internet. After studying many recipes and I came out with my own gluten free recipe. I am not promoting gluten free diet and I prepared this because I loved anything made of almond… I cannot resist to try making these aromatic almond biscuits.

This is a simple, easy to manage recipe. The deliciousness of this recipe will depend on how well your dry fry or bake the almond meals. The rule of thumb is that the almond meals must be as aromatic as it can be before processing into biscuits.  Almond aroma will only be released if you have roasted the almond well.  If your almond meal is not aromatic, your biscuits will not be aromatic also.

You can have a choice of preparing it as a sweet biscuit or a savoury biscuit. This recipe is more on a salty side and it is addictive, goes well with a cup of hot tea or coffee.

WHAT IS REQUIRED

Serving: A small Chinese New Year bottle of biscuits suitable for 6-8 person

• 200 grams of almond meal or almond flour
• 100 grams of white sesame seeds
• 50 grams of melted butter
• 30 grams of sugar
• 1 gram of salt
• 1/4 teaspoon almond extract (optional)
• 2 eggs

STEPS OF PREPARATION

• Pre-heat the oven to 160 degree Celsius

• Put the sesame seeds and almond meals on a wok and dry fry under “MEDIUM HEAT” until aromatic .. Constant stirring is required and you can smell the aroma when almond is toasted. Alternatively,  roast your almond meal and sesame seeds in the pre-heated oven of 150 degree Celsius for about 15 minutes or until aromatic. It is imperative to roast the almond until fragrant, otherwise, the almond biscuit will be tasteless. Therefore, as long as you are satisfied with the aroma, it is considered as done.

• Put the toasted almond meals or powder, sesame seeds, sugar, salt, melted butter and eggs into a food processor and blend until it forms a dough which takes about 1 minute. If you do not have a food processor, you can do manual mixing in a mixing bowl.

• Transfer the dough out to baking tin lined with a parchment paper. Roll the dough flat using a rolling pin with about 2-3 mm thickness. Cut into your desired size, put some black sesame seeds as decoration (optional) and bake in the pre-heated oven of 160 degree Celsius for about 12-15 minutes or until your desired crispiness. For crispier result, you will have to bake for about 20 minutes but the colour will be darker.

CONCLUSION

This is a recipe that will help those who have celiac disease. Personally I like the almond flavoured biscuit and remember that how delicious of this biscuit will very much on how well you toast or dry fry the almond powder. You have a choice to make it a sweet biscuit or salty biscuit. 

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