Riesling Biscuits

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/

• Ready In: 18 mins
• Serves: 4-6
• Yields: 1 batch

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 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.