Almond Snap Biscuits

Makes 12

Crispy, almondy and very more-ish, if these don't whizz off the plate they could be delicious served with ice cream.

Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan

Ingredients

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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Sieve the tapioca and baking powder into a bowl, add the sugar and ground almonds and stir to combine.
  3. Add the oil and water and beat to make a thick batter.
  4. Place spoonfuls of batter onto the prepared baking tray, leaving space between each to allow for spreading.
  5. Place a blanched almond in the centre of each mound of paste.  
  6. Bake for 20-22 minutes.

Equipment

Large baking tray

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

20–22 minutes
They worked fine for me but I think the recipe would be improved by adding a pinch of salt and maybe a few drops of almond extract.
By Carol S
16 Nov 2017
I tried these using Gram flour and they were delicious
By Miss Claire Purslow
05 Oct 2016
I am not sure how the previous reviewer managed, but following the recipe resulted in a thick batter which could not have been spooned into separate biscuits. So I added the same amount of dried ingredients again and remixed and the result was ok. I hope someone at DF will check the recipe as posted - I'd use 2T water+2T oil, no more.

Hi Allan, we have since tested this recipe to double check the quantities and method, and you are right that the mix results in a thick batter, this is what you are looking to achieve. The desired outcome is a short snap biscuit that has spread during baking, and melts in the mouth. This exact recipe should achieve this. Hope this helps, Doves Farm

By Dr Allan Hall
08 Dec 2015
These biscuits are the best I attempted to make so far. Lovely
By Mrs Linda bott
07 Mar 2015

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