These glutenfree vanilla biscuits just taste amazing and they are quite easy to bake. If you want, you can add come lemon zest to the batter. But here is how you make them.
50 g. almonds
200 g. butter
175 g. riceflour
75 g. potatoflour (but you can also use 75g. rice flour instead)
1 vanilla pod or 1 teaspoon of vanilla powder (not vanilla sugar)
125 g. cane-sugar
First you soak the almonds in boiled water and remove the skin. Chop the almonds with a knife or using a knife or an electrical chopper. Crumble the cold butter into the flour. Mix the remaining ingredients in and assemble the dough with the egg. Place the dough in the fridge for an hour to set and harden. Ideally form wreaths either using a biscuit-maker or cookie press, or using a normal piping bag. But you can also decide to just make them into circles. Bake them at 180 degrees celsius for 8 minutes (convection oven) or 200 degrees celsius in a conventional oven (approximately 350-360 degrees Fahrenheit). Vanilla Wreaths should be light in colour, so make sure they don’t get too dark in colour. Let them cool on a wire rack before you put them in one of your favourite christmassy cake tins or eat them with a cup of christmas-tea.by