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.
- 1½ cups blanched almond flour (not almond meal)
- ¼ cup riesling grapeseed flour
- ½ teaspoon celtic sea salt
- 1½ teaspoons ground ginger
- 2 tablespoons grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- In a large bowl, combine dry ingredients
- In a small bowl, combine wet ingredients
- Stir wet ingredients into dry
- Roll out dough to ¼-inch thickness between 2 pieces of parchment paper
- Using a butter knife or a pizza cutter, cut dough into 2-inch squares
- Transfer to a parchment paper lined baking sheet
- Bake at 350°F for 8-9 minutes, until just a tad browned on the edges
- 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.
kathy says
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
Kristin says
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
Jenny says
These look great. I’ll have to look into getting some of this flour at some point.
Amy @ Simply Sugar & Gluten Free says
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.
M. says
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??
Jessica says
These look great Elana! I bet the ginger adds a nice spicy touch. :)
Adrienne says
So does cardamom! :)
MaryK says
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!
NEDRA Randall says
What can be substituted for the grapeseed flour and oil. I am allergic to grapes and had trouble with the grapeseed oil previously.
SHORTBREAD NYC says
ummm YUMMY!! I must make these!
Kay says
Wonderful recipe, Elana! I haven’t heard of grapeseed flour until now. will check it out.
The book sounds great!Re-Tweeted!
Jenné says
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.
Toad says
These look mighty yummy! I am going to print this recipe immediately and will make these asap. I shall tweet this deliciousness too :)
Desi Domo says
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… :)