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!
Cook time 45 min
Prep time 30 min
Ingredients:
1 cup butter1 cup sugar
2 tbsp lemon zest
1 cup almonds
2.50 cups all-purpose white wheat flour
1/2 cup pistachio nuts
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.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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.
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.
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.
In a separate bowl, mix the all-purpose gluten-free flour and the ground almonds. Stir until fully combined.
Gradually add the flour and almond mixture to the butter mixture, blending until just combined. Avoid over-mixing to keep the biscuits tender.
Gently fold the chopped pistachio nuts into the dough using a spatula or wooden spoon, ensuring an even distribution.
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.
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.
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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 per serving
12 ServingsCalories 390kcal
Protein 7g
Carbohydrates 40g
Fiber 2.68g
Sugar 18g
Fat 24g
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