Total Time
18mins
Prep 10 mins
Cook 8 mins

Jenne from sweetpotatosoul.blogspot.com had a delicious looking recipe for Riesling Shortbread, which I decided to attempt to make gluten free. Here it is. http://www.elanaspantry.com/riesling-biscuits/

Ingredients Nutrition

  • 354.88 ml blanched almond flour
  • 59.14 ml apresvin riesling grape seed flour
  • 2.46 ml celtic sea salt
  • 7.39 ml ground ginger
  • 29.58 ml grapeseed oil
  • 59.14 ml 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 ¼-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.