Gluten-free lemon and pistachio biscuits

Savor the delightful flavors of these gluten-free lemon and pistachio biscuits. Made with creamy butter, zesty lemon, crunchy almonds, and nutritious pistachios, these easy-to-make biscuits are perfect for any occasion. Enjoy the perfect balance of sweetness and nutty goodness in every bite!

  • 01 Feb 2025
  • Cook time 45 min
  • Prep time 30 min
  • 12 Servings
  • 6 Ingredients

Gluten-free lemon and pistachio biscuits

These delightful gluten-free lemon and pistachio biscuits are a perfect treat for anyone looking to enjoy a delicious baked good without the gluten. The combination of zesty lemon and crunchy pistachios makes these biscuits a standout in flavor and texture. Easy to make and perfect for sharing, they pair wonderfully with a cup of tea or coffee.

Ingredients:

1 cup butter
220g
1 cup sugar
200g
2 tbsp lemon zest
30g
1 cup almonds
120g
2.50 cups all-purpose white wheat flour
310g
1/2 cup pistachio nuts
72g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Almonds:
Using a food processor, grind the almonds until they form a coarse meal. Be careful not to over-process, as they can turn into almond butter.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Lemon Zest:
Add the lemon zest to the butter-sugar mixture, mixing until well combined. The lemon zest will impart a fragrant, citrusy aroma to your dough.
5. Combine Dry Ingredients:
In a separate bowl, mix the all-purpose gluten-free flour and the ground almonds. Stir until fully combined.
6. Incorporate Dry Ingredients:
Gradually add the flour and almond mixture to the butter mixture, blending until just combined. Avoid over-mixing to keep the biscuits tender.
7. Add Pistachio Nuts:
Gently fold the chopped pistachio nuts into the dough using a spatula or wooden spoon, ensuring an even distribution.
8. Form the Biscuits:
Using your hands, roll tablespoons of dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the palm of your hand or the bottom of a glass.
9. Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
10. Cool:
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Serve:
Enjoy these delightful gluten-free lemon and pistachio biscuits with a cup of tea or as a standalone treat.

Tips:

- Ensure your butter is at room temperature to make it easier to cream with the sugar.

- For a more intense lemon flavor, consider adding a teaspoon of lemon juice along with the zest.

- If you find the dough too sticky to handle, you can chill it in the refrigerator for about 30 minutes before rolling it out.

- Use a food processor to finely ground the almonds for a smoother texture in your biscuits.

- To prevent the biscuits from spreading too much, space them out evenly on the baking sheet, leaving enough room for expansion.

- For an extra touch, sprinkle a little sea salt on top of the biscuits before baking to enhance the flavors.

Voilà! Your gluten-free lemon and pistachio biscuits are ready to be enjoyed. With their refreshing lemon zest and satisfying crunch from the pistachios, these biscuits are sure to become a favorite. Serve them fresh out of the oven or store them in an airtight container to maintain their crispness. Happy baking!

Nutrition Facts
Serving Size80 grams
Energy
Calories 390kcal20%
Protein
Protein 7g4%
Carbohydrates
Carbohydrates 40g11%
Fiber 2.68g7%
Sugar 18g18%
Fat
Fat 24g28%
Saturated 9g30%
Cholesterol 44mg-
Vitamins
Vitamin A 140ug16%
Choline 16mg3%
Vitamin B1 0.14mg12%
Vitamin B2 0.13mg10%
Vitamin B3 0.86mg5%
Vitamin B6 0.11mg6%
Vitamin B9 14ug4%
Vitamin B12 0.00ug0%
Vitamin C 0.19mg0%
Vitamin E 2.71mg18%
Vitamin K 2.19ug2%
Minerals
Calcium, Ca 44mg3%
Copper, Cu 0.24mg27%
Iron, Fe 0.95mg9%
Magnesium, Mg 44mg10%
Phosphorus, P 120mg9%
Potassium, K 180mg5%
Selenium, Se 6ug12%
Sodium, Na 3.00mg0%
Zinc, Zn 0.77mg7%
Water
Water 6g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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