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Riesling Biscuits

A while back, I posted a recipe for Cabernet Cookies, using Cabernet Grape Seed Flour from AprèsVin. I thought they turned out very well –not too sweet, full of antioxidants and rich, dark chocolate; basically, my family was hooked.

Recently, I was reviewing the comments for that post and saw this one that Jenné from sweetpotatosoul.blogspot.com left.  In it she mentioned making some cookies with grapeseed flour, so I hopped over to her blog and to take a peak. Jenne had a delicious looking recipe for Riesling Shortbread, which I decided to attempt to make gluten free.

Here it is.

Riesling Biscuits

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  1. In a large bowl, combine dry ingredients
  2. In a smaller bowl, combine wet ingredients
  3. Stir wet ingredients into dry
  4. Roll out dough to ¼-inch thickness between 2 pieces of parchment paper
  5. Using a butter knife or a pizza cutter, cut dough into 2 inch squares
  6. Transfer to a parchment lined cookie sheet
  7. Bake at 350° for 8-9 minutes, until just a tad browned on the edges
  8. Serve

You can make little designs on the biscuit –I used a butter knife and was happy with how they turned out.  Also, I would recommend serving these gluten free Riesling Biscuits with just a smidge of goat cheese –haven’t tried it myself, though I think it would be wonderfully simple, yet sophisticated.

For today’s Friday Freebie, I’m giving away a copy of the book Food Not Lawns.  To enter, hit the retweet button below. I will announce the winner next Friday. And take note, if you want to have a quick chat with me, I spend quite a bit of time on twitter, so drop on over and say hello; or feel free to follow me on twitter for musings and updates.


posted on April 30, 2010, 14 comments

  1. Elana!

    These look incredible! Are they more of a cookie or a cracker as far as sweetness goes? Either way, can’t wait to try them!

    Thank youuuuu… :)

  2. These look mighty yummy! I am going to print this recipe immediately and will make these asap. I shall tweet this deliciousness too :)

  3. Yummy Elana. These look fantastic.
    Thanks for the shout out! I work at a restaurant, and I’m always referring gluten free customers to your blog.

  4. Wonderful recipe, Elana! I haven’t heard of grapeseed flour until now. will check it out.

    The book sounds great!Re-Tweeted!

  5. ummm YUMMY!! I must make these!

  6. NEDRA Randall

    What can be substituted for the grapeseed flour and oil. I am allergic to grapes and had trouble with the grapeseed oil previously.

  7. MaryK

    This is really interesting – who would have thought to make a flour our of grape seed. Would you be able to post the nutritionals – I didn’t see them on their website? I am very curious on the carb and fiber content. Thanks for the info!

  8. These look great Elana! I bet the ginger adds a nice spicy touch. :)

  9. these look divine…I’ve never heard of riesling grape flour…I will have to try this recipe….
    if I can’t find this type of flour, what would you suggest instead??

  10. Amy @ Simply Sugar & Gluten Free @ simplysugarandglutenfree.com

    I always like to see new flours introduced – this is a new flour for me, too. I’ve never made reisling biscuits, but I’ve made graham crackers and it’s so satisfying. There’s something about rolling out dough and creating a sweet, crunchy treat that fills my heart with joy.

  11. These look great. I’ll have to look into getting some of this flour at some point.

  12. Kristin

    Elana,
    I just bought the Gluten-Free Almond Flour cookbook. While the recipes look great, as a diabetic I need to know the nutritional information for the recipes. Where can I get that information?
    Thanks,
    Kristin

  13. kathy

    hello, i was wondering if it’s acceptable to use stevia extract instead of agave nectar. Having problems with candida (i’m21 yrs old) i can’t eat any sugar except stevia apparently, nor gluten. Kicking the sugar addiction is one of the hardest things i had to do and I was wondering if you know any cookie recipes that could ease my ‘torture’

    Thanks

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