riesling biscuits

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.

Print Recipe
Riesling Biscuits
  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.


  1. 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’


  2. Kristin says

    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?

  3. 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.

  4. 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??

  5. 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!

  6. 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.

  7. says

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

    The book sounds great!Re-Tweeted!

  8. 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.

  9. says

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

  10. says


    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… :)

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