Here’s another delicious idea for everyday breakfast: teff and almond biscuits! Teff flour is naturally a wholegrain gluten free flour with rustic character. With the addition of brown sugar and almond flour, with a rich and buttery flavour, we obtain gluten-free biscuits that have nothing to envy of the more “usual” recipe. Perfect for an afternoon snack or a sweet ending to any meal, these cookies are sure to become a favorite in your household.
Teff, an ancient grain from Ethiopia, is a nutritional powerhouse packed with protein, fiber, and essential minerals. Its subtle, earthy flavor pairs beautifully with the natural sweetness of almonds, creating a cookie that’s not only tasty but also good for you. Plus, these cookies are entirely gluten-free and dairy-free, without any gums nor additives.
In this recipe, I use almond flour to enhance the nuttiness and create a tender, melt-in-your-mouth texture. The combination of teff and almond flour results in cookies that are wonderfully chewy and satisfying. To make these rice free on top of wheat free, you can use oat flour instead of rice flour.
So, gather your ingredients, preheat your oven, and let’s bake a batch of these delightful teff and almond cookies. They’re the perfect treat to enjoy with a cup of tea or to share with friends and family. Let’s get started on this nutty, delicious adventure!
Teff and almond cookies
35
cookies30
minutes40
minutes0
minutesIngredients
1 cup teff flour(150 g)
1+ ½ cup almond flour (150 g)
⅔ cup rice flour (100 g)
½ cup brown sugar (90g)
2 medium eggs
5 tbsp cold butter (70 g)
5 tbsp soy milk (or regular milk)
1 tbsp baking powder (7 g)
more sugar to coat
⅓ cup hazelnuts (optional)
How to
- Firstly heat the milk into a saucepan without letting it reach the boil.
- In a large bowl (or in the stand mixer bowl) combine teff flour, almond flour, brown sugar and baking powder.
- Add the butter in chunks, cold from the fridge, and crumble it into the mixture with your fingertips. At this point, pour in the hot milk and mix briefly with a spoon.
- Add the beaten eggs and mix with your hands with the rest of the ingredients. Add the rice flour and optionally some hazelnuts, and finish kneading until you obtain a dough with a smooth texture. Wrap the dough in cling film and leave it to rest in the refrigerator for at least 30 minutes.
- Once the resting time has elapsed, take the dough again and work it to give it the shape of a sausage approximately 12″/30 cm long. Wrap the log in a sheet of baking paper, flattening the edges on the work surface as you roll it evenly to give it a square shape. Place the wrapper in the freezer to harden for about 20 minutes.
- Once the cooling time has elapsed, remove the baking paper and sprinkle a tray with white sugar, then roll the log in the sugar and press on each side, until all the sides are evenly covered.
- At this point cut with a sharp knife the log into slices ⅓“/1cm thick and place the resulting squares on a baking tray lined with baking paper. With these ingredients you will obtain approximately 35 cookies. Cook the biscuits in a preheated static oven at 340°F/170°C for approximately 30-35 minutes, placing them on the middle shelf. When they all look golden, remove from the oven and leave them cool.
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This recipe just became one of my staples – it’s simple to make with wholesome ingredients and the result is a tasty, crunchy crust and soft middle with comforting nutty flavors. Anyone who regularly bakes gluten free knows this doesn’t always happen and that gf pastries can be finicky, dry and reminiscent of sawdust. Marta has the correct measurements for each ingredient; this recipe showcases her wealth of knowledge as a pastry chef and cook. I substituted hazelnut flour for the almond flour and stevia for the sugar. Thanks Marta, for another gf confection!
Thank you Krista for the feedback! These are one of my favorite cookies, too!