Biscuits

Walnut Biscuits

Make 16, 2-inch squares. 

Flat, thin, crisp, gluten free and so very easy to make, these biscuits remain crisp and delicious stored in a zip lock bag, refrigerated.

INGREDIENTS:

  • 1¼ cup walnuts

  • 2 large eggs, at room temperature

  • ½ cup scant measure sugar

  • Grated zest of 1 orange

PREPARATION:

  1. Preheat the oven to 375F. 

  2. Line a 9x9 inch baking pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift after baking.    

  3. Chop the walnuts coarsely in a food processor. 

  4. With an electric hand mixer, beat the eggs, adding sugar gradually until pale and thick.   

  5. With a rubber spatula fold the orange zest and the walnuts. 

  6. Pour the mixture into the prepared pan, tilting the pan to distribute the mixture evenly.  

  7. Bake for about 30 minutes, until firm to the touch.

  8. Cool on a wire rack.

  9. Cut with a serrated bread knife. Do it gently, so the biscuits don’t crack.

 
 

Biscuits

Biscuits.jpg

Makes about 4 dozen bite-size biscuits.   

If you crave a little snack, I recommend these little bites. They are really easy to make, and they refrigerate and freeze well in a tight fitting container. I confess that I wanted to make them gluten free and I baked them with almond flour. The taste was delicious but cutting was a bit of a challenge; it was crumbling. If you happen to try them with almond flour and are successful, please let me know.   

INGREDIENTS:

  • 7 tablespoons unsalted butter, cut into small pieces, at room temperature

  • 4 ounces mixed dried fruits and nuts, 1 cup (See Note)

  • 1 cup old fashioned whole grain rolled oats

  • ¾ generous cup flour

  • ¼ cup maple syrup

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line 8x8 pan with parchment paper extending the paper over the rim to make it easier to lift.  

  3. In a food processor fitted with the steel blade, pulse the butter, dried fruits/nuts, oats, flour and syrup until the mixture clings to the blade and almost forms a ball.  

  4. Press into the baking pan, packing the mixture with your hands, smooth the top and straighten the edges. Prick lightly with a fork. 

  5. Bake for about 30 minutes, or until firm to the touch. 

  6. Place on a wire rack to cool for 10 minutes. Lift the paper and cut the biscuits with a serrated knife into the size of your choice. I cut them into 1-inch squares.   

  7. Cool on a wire rack.

NOTE:

A mixture of dried fruits and nuts combined are available in small packages.