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
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.
Karen Ready says
I notice that the Cabarnet cookies (on which you based the Riesling biscuits) includes 1/4 tsp. baking soda, but you have left that out of the Riesling biscuit recipe. Was that on purpose, or shall I add it when I try the Riesling recipe?
Karen, different recipes, different ingredients ;-)
It seems like it’s been forever since you sent out an email and I am beginning to worry about you. Are you doing okay00? I hope you are happy and healthy and everyone in your family is well and happy. Can you send out an email to us?
Thank you in advance…
Laura, thanks for checking in! I send out my newsletter every week, look in your spam folder to see if it’s there :-)
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’
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?
These look great. I’ll have to look into getting some of this flour at some point.