Flourless Spiced Biscuits

These are tasty enough to pass muster for the blog, but open to improvement… test and adjust to your liking. As with any biscuit, these are best eaten the same day they’re made. I tweaked the flours in each recipe, based on the, ahem, very scientific consideration of what was in the cupboard at the time.

Version I

3/4 cup almond flour
1/2 cup hazelnut flour
1 cup tapioca starch
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
2 oz cold butter
3 tablespoons maple syrup
2 eggs

Blend dry ingredients well and rub in butter with fingertips — or pulse gently in food processor. The mixture should resemble breadcrumbs.

Whisk eggs until smooth, then add maple syrup. Whisk.

Mix together dry and wet mixtures until just combined. The mixture will be fairly moist.

Shape into 12 biscuits and place on a cold baking tray lined with parchment paper.

Bake at 350’F for 15-20 minutes, or until base of biscuits is browned.

Version II

3/4 cup fresh ground almond flour
3/4 cup hazelnut flour
3/4 cup tapioca starch
1/4 cup coconut flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
1 teaspoon powdered ginger
1 teaspoon ground cinnamon
2 oz cold butter
3 tablespoons maple syrup
2 large eggs

Blend dry ingredients well and rub in butter with fingertips — or pulse gently in food processor. The mixture should resemble breadcrumbs.

Whisk eggs until smooth then blend in maple syrup. Whisk.

Mix together dry and wet mixtures until just combined. The mixture will be fairly moist.

Shape into 10 biscuits and place on a cold baking tray lined with parchment paper.

Bake at 350’F for 12-16 minutes, or until base of biscuits is browned.