almond and hazelnut thin cookies gluten-free

Almond and hazelnut thin cookies (gluten-free and dairy-free)

GLUTEN-FREE BREAD ONLINE COURSE

I love coming up with recipes like these almond and hazelnut thin cookies. They are the perfect solution for those seeking gluten-free and dairy-free treats, without compromising on taste. These cookies boast a delightful crispiness and are made using only five simple ingredients. Without butter and lactose they are perfect to serve with a good cup of tea! In a few easy and quick steps you will get biscotti with a perfect texture, and than can be enjoyed by everyone with dietary restrictions.

The recipe uses egg whites only, so it’s ideal when you have leftover whites (from making custard cream for example).

Almond and hazelnut thin cookies (gluten-free)

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Course: SnacksCuisine: ItalianDifficulty: Easy
Servings

30

biscotti
Prep time

5

minutes
Cooking time

40

minutes

Ingredients

  • 2 egg whites (80 g)

  • 2/3 cup sugar (70 g)

  • 4 tbsp corn starch (35 g)

  • 4 tbsp white rice flour (40 g)

  • 1 tsp baking powder

  • a pinch salt

How to

  • Preheat the oven at 350°F/180°F.
  • Pour the egg whites into a bowl and start whipping with the electric mixer until the egg whites start to get frothy. Add half the sugar amount and continue whipping the mixture for a couple of minutes.
  • At this point add the remaining sugar and whip for another 5 minutes, obtaining a shiny and soft texture, like that of meringues.
  • Add the two flours and baking powder in several times, mixing the batter delicately with a spatula.
  • Add the dried fruit (almonds and hazelnuts) and fold gently everything together.
  • Line a 8×3″ (20×8 cm) pound cake mold with a baking paper and pour the batter inside, leveling it with the spatula. Bake for 25 minutes.
  • Remove the cake from the oven and let it cool completely on a wire rack, then use a sharp knife to cut it into thin slices of 2-3 millimeters each.
  • Arrange the slices next to each other on a baking tray lined with baking paper. Bake in a preheated oven at 300°F/150°C for 15-20 minutes, until the edges look crispy and biscuity.

Notes

  • For a perfect results, it’s always better to use the weight measurements (in grams).

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Looking for the easy and quick gluten-free cookies? Check out this recipe of shortbread cookies or the Levain Bakery style chocolate chip cookies. And to stay updated on all my latest recipes, check out my Instagram page.

2 Comments

  1. Shameen Pillay

    Hi Marta, I need to cut out processed sugar for my son who is on the spectrum. Can I substitute sugar with coconut sugar? Thank you.

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