These gluten, dairy and egg free biscuits are packed with gorgeous choc-almond flavour for a delightful treat that will have everyone back for more. They are made with almonds, almond meal and almonds so they aren’t for anyone with nut allergies but they’re great for those with dairy, egg or gluten allergies. Rich, chocolatey and completely moreish. Once you have one you’ll be hooked and your gluten-free friends will be requesting them again and again.
You can substitute other nut oils or extra virgin olive oil for almond oil. For choc-chip biscuits, add 100g chopped dark chocolate to the mixture.
1.Preheat oven to 160°C/325°F. Grease two oven trays and line with baking paper.
2.In a large bowl, mix oil, spread and sugar using a fork until combined. Add cocoa and flour; stir until mixture forms a soft dough.
3.Roll 2 tablespoons of mixture into balls to make 18 balls in total. Place on trays, 3cm (1¼in) apart. Press to flatten slightly, using the palm of your hand. Coat biscuits evenly in almonds.
4.Bake for 20 minutes or until firm. Cool biscuits on trays for 10 minutes. Transfer to a wire rack; cool completely.
You can substitute other nut oils or extra virgin olive oil for almond oil. For choc-chip biscuits, add 100g chopped dark (semi-sweet) chocolate to the mixture.
Biscuits will keep in an airtight container for up to 1 week.
