Apricot and Almond Biscuits - Gluten Free

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READY IN: 45mins
YIELD: 25 Cookies
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup apricot jam
  • 2
    teaspoons vanilla essence
  • 60
  • 1
    cup dried apricot, chopped
  • 1 12
    cups gluten-free flour
  • 2
    tablespoons sliced almonds
  • 23
    cup rice flour
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DIRECTIONS

  • Beat eggs, jam and vanilla essense together with a wooden spoon.
  • Blend in margarine and dried apricots.
  • Sift flours together into apricot mixture.
  • Beat until well combined.
  • Finally, add flaked almonds.
  • Place spoonsfuls of mixture onto lightly greased baking trays.
  • Bake in moderate oven (180c) for 12 to 15 minutes.
  • Cool slightly on tray, then transfer to wire rack to cool completely.
  • Store in an airtight container.
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