Riesling Biscuits

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. In a large bowl, combine dry ingredients
  2. In a small 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 paper lined baking sheet
  7. Bake at 350°F 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

14 responses to “Riesling Biscuits”

  1. 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

  2. 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

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