ALMOND & PUMPKIN SEED BISCUITS
MAKES: 14
TOTAL FIBRE: 39gm
FIBRE PER SERVE: 2.8gm
PREP TIME: 20min
COOK TIME: 15-18min
PLANT BASED INGREDIENTS: 3
INGREDIENTS
- Almond Flour (2 Cups)
- Pumpkin Seeds (½ Cup)
- Slivered Almonds (½ Cup)
- Baking Powder (1 Tsp)
- Tapioca Flour (1 Tbsp)
- Cream of Tartar (1 Tsp)
- Sea Salt (1 Tsp)
- Cold Butter, Cut into Cubes (½ Cup)
- Monk Fruit Sugar (½ Cup)
- Sour Cream (1 Tbsp)
- 1 Egg
- Queens Almond Extract (2 Tsp)
- 42 Whole Almonds
HOW TO PUT TOGETHER / COOKING
Preheat the oven to 160 degrees C fan-forced.
Mix all the dry ingredients in a bowl, except the sugar.
Chop up the butter into cubes, enough to fill a 1⁄2 cup. Then melt the butter with the sugar. Mix it constantly while it melts to dissolve the sugar. It will take about 5 minutes.
Add the sour cream to the butter, whisk it in to combine & cool the butter.
Then add the egg & almond extract. Mix these well to combine.
Mix these ingredients really well into the dry ingredients.
Then let the mixture sit for 10 minutes to firm up.
Put some baking paper on a sheet tray.
Roll golf ball sized balls of the mixture.
Put them on the tray & press down a bit to create a biscuit round.
Place 3 almonds on each biscuit & gently press them into the top of the biscuit.
Place in the middle of the oven & cook for 15-18 minutes until golden brown.
Cool COMPLETELY on the bench & store in a cookie jar or an airtight container.
