Salt free, sugar-free, gluten-free biscuits for a morning tea? It’s easier than you think with these almond unsweet biscuits. With just two ingredients, they’re so easy to make they’ve instantly become part of our emergency morning-tea repertoire.
One word of warning, these biscuits contain egg. Someone suggested the flax (linseed)-water mix works well in this type of biscuit, but we haven’t yet tried it. Maybe someone in the Fiesta Friday mob has already experimented around this.
Almond unsweetened biscuits (gluten-free, sugar-free)
- 1 egg
- 1–1½ cups of ground almond
- Beat the egg and gradually mix in the ground almond until you can form a soft and not-too-sticky-dough. The amount of ground almond you need depends on the size of the egg.
- Roll the dough into small balls about an inch in diameter then squish them flat—as flat as you can—onto a tray lined with baking paper.
- Bake in a pre-heated 170ºCelcius (340F) oven for about 10 minutes, or until they are nicely browned.
To squish the biscuits: We used the base of a round, plastic takeaway container, but any flat surface is good. You can wipe some water across the squishing surface to stop the biscuits from sticking as much.
This is a basic recipe. You can add salt, cracked pepper, chilli, herbs such as oregano or marjoram, or even some cheese into the mix.
And a warning: These biscuits are very healthy, but each one has about 60 calories. If you’re watching your weight, maybe hold off on that third biscuit with your coffee.
Source: Thanks to the inspiring Almond crackers from Primal Mistress.