Almond Flour Breakfast Biscuits GF

These biscuits were taste tested by adult palates and a bunch of my 18 year old grandson’s friends (gotta get my reviews from different sources ! 🙂 ) and were enjoyed by all, including DH. I wanted a lightly sweetened biscuit, not a cookie to go with my morning cuppa and since Passover is nearly upon me, you look for a non-matzah solution at times. Matzah is not exactly a light and lively product and one of the things I try to avoid during Passover is that heavy feeling you get when you dine on large amounts of meat, chicken, fish and potato-like items. So I try where I can to find things that are grain free and lighter.

While I call it a breakfast biscuit, it also is a terrific pick me up as a snack and since it’s dairy free, you can have it at any time of day and works as a nighttime goodie with a cup of tea, as well. This is simple to make and can be made in one bowl and by hand, easy peasy.

So gather your ingredients and preheat the oven to 325 F/165 C (or closest to it on your oven).

and place the almond flour (this is finely ground blanched (i.e. without skins) almonds which are a powdery, floury texture, not almond meal which has skin on and is speckled looking. Add the salt, sugar, vanilla sugar and baking soda and stir thoroughly adding the grated orange or lemon peel. While this is optional, it adds a huge wallop of flavor so I really recommend it.

Now make a well in the middle of the mixed dry ingredients and add the eggs and oil.

Stir together and don’t be surprised if it seems like a smallish clump of dough, the almond flour does that.

Now I used an ice cream scooper to get the same sized biscuit but you can use 2 tablespoon to scoop approximately 1/4-1/3 cup of dough at a time depending on how big or small you want the biscuits. I like a nice size, not giant but not too small. K. Scoop it.

Put a piece of parchment paper on a rimmed baking sheet and scoop out approximately 10 biscuits and space evenly on baking sheet. Make sure your oven has come to temp (about 15 minutes, generally speaking) and place biscuits in oven. Bake about 20 minutes or till biscuits are light brown both on top and bottom. Let cool on sheet on wire rack. These are actually better when not hot out of the oven since the texture firms up as it should when cool. Serve as is or it’s lovely with butter and jam or cream cheese, as you please. These freeze well, just cool thoroughly before freezing.

Almond Flour Breakfast Biscuits GF

3 cups almond flour
1 teaspoon salt
4 tablespoons sugar
1 packet vanilla sugar (2 teaspoons approximately) OR 1 teaspoon vanilla
3/4 teaspoon baking soda
Grated orange peel or lemon peel of half a large orange or lemon (optional)
2 eggs
4 tablespoons oil

Directions:

Preheat oven to 325 F/165 C.

In large bowl, place almond flour, salt, sugar, vanilla sugar and baking soda and mix. Add grated peel and stir. Make a well in center of dry ingredients and add eggs and oil. Mix together till a lightly sticky dough forms. Using an ice cream scooper or 2 tablespoons, scoop out about 10 same sized scoops of dough to form biscuits and place on parchment lined rimmed baking sheet. Space evenly on sheet. Bake about 20 minutes or till lightly browned on top and bottom. Let cool on wire rack. Freezes well.