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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Instructions

  • 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
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.

Comments

16 responses to “Riesling Biscuits”

  1. 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.

  2. 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??

  3. 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!

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

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

    The book sounds great!Re-Tweeted!

  6. 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.

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

  8. 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… :)

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Recipes » Desserts » Riesling Biscuits