These biscuits are super easy to make. Almond flour is the predominant dry ingredient, but an addition of a minuscule amount of coconut flour gives biscuits that extra support in texture. It allows to bake them in either soft or crunchy variety. The dry and crunchy version can be stored indefinitely in an air tight container.
35-45 biscuits, depending on their size, two trays
- 2 large eggs, 105-110g without shell
- 50g sugar, caster or regular
- 10g vanilla sugar
- 100g almond flour, sifted
- 10g coconut flour, sifted
- 2g baking powder
Important : Make sure that coconut flour is measured correctly. Variation of even 2-3 grams will change the texture of the batter significantly.
- preheat oven to 170C fan forced regime
- whisk eggs with a pinch of sea salt
- add sugar, vanilla sugar and whisk until triples in volume (4-5 minutes)
- mix dry ingredients, almond, coconut flour and baking powder
- put dry mixture through a sieve
- add dry ingredients to whisked eggs
- mix until fully combined on the lowest mixer speed or manually with a whisk
- let the batter rest for 3-5 minutes
- transfer batter into a piping bag
- cut the tip off and pipe batter on a lined tray, use baking paper or better silicone mat as lining
- bake for 12-15 minutes (I needed 12 minutes in my oven)
- let biscuits rest for 3-5 minutes, peel them from the lining
- you can peel them off immediately form silicone lining
- for dry and crunchy biscuits, place baked biscuits on a wire rack and return to warm oven
- let them completely cool and dry out in the oven
We like our biscuits dry and crunchy, they practically melt in your mouth. Their ability to be stored indefinitely retaining the same texture is a handy feature of these biscuits. It is very practical for homemade presents.
These biscuits will be on my to do list for Christmas presents this year.