These easy to make biscuits are gluten-free and thin almost like a cracker.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 12 to 14 biscuits |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 12 to 14 biscuits |
Ingredients
- 1 cup whole skin-on almonds
- 1/2 cup sugar
- 2 large egg whites
- 2 ounces bittersweet chocolate, chopped
Instructions
- Preheat the oven to 375 degrees F. Line an 8-by-11-inch cookie sheet or pan with parchment.
- Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
- Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
- While still warm, cut into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a rack to cool.
- Meanwhile, put the chocolate in a small microwave-safe bowl. Heat the chocolate at half power, at 30-second increments, stirring, until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 13 servings |
| Calories | 117 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |
| Serving Size | 1 of 13 servings |
| Calories | 117 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |