These easy to make biscuits are gluten-free and thin almost like a cracker.
Recipe courtesy of Food Network Kitchen
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Almond-Chocolate Biscuits
Total:
1 hr
(includes cooling time)
Active:
15 min
Yield:
12 to 14 biscuits
Level:
Easy
Total:
1 hr
(includes cooling time)
Active:
15 min
Yield:
12 to 14 biscuits
Level:
Easy

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.

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