Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Almond-Chocolate Biscuits
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 12 to 14 biscuits
-
- Nutritional Analysis
- Per Serving
- 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
These easy to make biscuits are gluten-free and thin almost like a cracker.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 12 to 14 biscuits
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Special equipment:
an 8-by-11-inch cookie sheet or pan- 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.
