gluten-free and dairy-free orange and almond biscuits 2

I’ve had a jar of ground almonds in the cupboard for some time and I’ve been wondering what to do with them. I’ve used them before in my gluten-free and egg-free double-mint-choc-chip brownies, but I fancied something a little different. So, they’ve just sat there. And sat there. And sat there… 

Last week, we arranged for some friends to come round for afternoon coffee. I always bake something when people come round for coffee. (Hey, who am I kidding? I always bake something, whether people come round or not…!!!!) But this time it was a little more challenging. Not only did it have to be gluten-free for me (and, coincidentally and unbeknownst to me at the time, also for my friend’s wife!) but it also had to be potato-free. In the normal scheme of things, this wouldn’t be a problem. Potatoes don’t figure hugely in the world of cakes and biscuits… Unless you’re gluten-free, and then they figure massively, as one of the main constituents of gluten-free flour blends is, of course, potato flour (starch).

I could have faffed about making up a blend without potato flour because I have a veritable array of flours in the cupboard but I’m not sure of the ratios of flours to starches in commercial flour blends, I was out of cornflour (cornstarch), and didn’t think a large proportion of tapioca flour (starch) would be wise. Then I remembered the ground almonds in the cupboard and it all fell into place.

And so these gluten-free and potato-free orange and almond biscuits were born. They also have the added bonus of being dairy-free as well. This recipe uses a tiny amount of flour – I used rice flour – but if I were to make them again and didn’t have the potato-free condition, I would use a plain (all-purpose) blend.

gluten-free and dairy-free orange and almond biscuits

Serving suggestion: gluten-free and dairy-free orange and almond biscuits with a cappuccino and the Sunday papers

Gluten-free orange and almond biscuits

These biscuits are beautifully light and moist: the almond and orange flavourings are subtle, warming and aromatic. They look delicious served with a light dusting of icing sugar (which I forgot to do before I took the pictures – doh!) You need a very light hand when mixing the dough because you don’t want to knock all the air out of the egg whites. It’s sufficient to mix only until the egg white has disappeared and you are left with a lumpy, crumby mixture.

Makes 10-12 biscuits

90g ground almonds
45g icing (confectioner’s) sugar + extra for rolling and dusting
1 tbsp rice flour or gluten-free plain (all-purpose) flour
Zest 1 large orange
1 egg white

You will also need an electric whisk and a baking (cookie) sheet lined with baking parchment.

Preheat the oven to 200°C.

Place the ground almonds in a mixing bowl and sift in the icing sugar and the rice flour. Give it a swirl with a balloon whisk and add the orange zest. Gently rub in the orange zest with your fingertips to evenly distribute it throughout.

Whisk the egg white in a scrupulously clean bowl until it reaches the stiff peak stage. Add this to the almond and sugar mixture and gently stir in with a metal spoon. Don’t over-mix but stop when the egg white has disappeared even if you do not have one ball of dough.

Using your hands, form small balls of dough, with a diameter about the size of a 10p piece. Roll the balls gently in the extra icing sugar, place on the baking sheet and gently squash with your fingers. Bake for 10 minutes until risen and golden. Carefully remove from the baking sheet with a palette knife and cool on a wire rack. Serve lightly dusted with icing sugar.