Gluten Free Almond Snap Biscuits


  • 50g FREEE Tapioca Flour
  • ½ tsp FREEE Baking Powder
  • 50g sugar
  • 50g ground almonds
  • 4 tbsp oil
  • 4 tbsp water
  • 12 blanched almonds


  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.