Low Fodmap Almond Kourabiedes
 
Prep time
Cook time
Total time
 
A lovely wheat & gluten free sweet treat - perfect with tea
Author:
Recipe type: Treat
Serves: 25
Ingredients
  • 45g white rice flour
  • 35g maizena
  • 55g caster sugar
  • 125g almond flour
  • 100g butter
  • 1 large egg yolk, room temperature, lightly beaten
  • 1 teaspoon vanilla essence
  • 50g icing sugar
Method
  1. Sift the rice flour and maizena and whisk well to incorporate lots of air.
  2. Stir in the almond flour and the caster sugar.
  3. Rub in the butter using your fingers till the mixture looks like breadcrumbs.
  4. Mix in the egg yolk and vanilla till combined.
  5. Lightly sprinkle your work surface with some extra rice flour and press your dough into a little ball and then knead until smooth. Cover in cling wrap (or if you're like me - in a bowl with a silicon food cover pressed tightly over it to prevent drying out) and leave in your fridge for 15 minutes.
  6. Preheat your oven to 150 degrees C and spray a baking tray with non stick spray.
  7. Then after your dough has chilled, rill into little log shaped biscuits that are 2-3cm long and then mould into a crescent shape and place onto baking tray.
  8. Bake for 15-20 minutes until they turn a light golden brown - avoid over baking.
  9. Allow to cool on the baking tray to avoid breaking when you remove them and place into a small bowl of icing sugar to coat well and then place onto a cooling rack.
  10. Dust with extra icing sugar before serving if you like too!
Recipe by Julie The Dietitian at https://juliethedietitian.com/low-fodmap-almond-kourabiedes/