Some of the people I love most in my life are gluten intolerant or suffer from coeliac disease, and seeing as hospitality is about bringing people together, I like to have yummy options up my sleeve that they can enjoy without having to go for something different to everyone else. Even better when something is dead easy, fast to make and freezer friendly too. And you don’t need to have special dietary requirements to enjoy these beautiful little buttons of goodness – everyone can enjoy these dense, chewy and nutty numbers with a kiss of chocolate on top for good measure. With ingredients at full price, this recipe from taste.com.au costs $18 to make, and while that’s a bit on the dear side for a batch of bikkies, the recipe makes an enormous 48 and isn’t at all disappointing like gluten-free biscuits tend to be.
- 500g almond meal
- 400g caster sugar
- 4 egg whites
- 1 tablespoon vanilla
- half a large packet of Allen’s freckles
1. Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.
2. Roll teaspoonfuls of the mixture into balls. Place on the trays. Press a freckle onto the top of each ball.
3. Bake for 15-18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.