Friday Food (On Sunday): Flourless Chocolate & Nut Biscuits

I have seen these biscuits out and about on The Internet as Kosher, gluten free or flourless biscuits. They are so easy to make and bake, the trickiest part is that they stick to the baking paper and I had to very carefully peel them off when they were cool.

These have pecans, but you can use any nuts, you could leave them out, or substitute dried fruit.

I made half a batch and managed 8 rather large biscuits, and they are beautifully shiny.

 

Flourless Chocolate & Nut Biscuits     makes 12-16

• 3 cups pure icing sugar
• 3/4 cup cocoa, I used Dutch cocoa
• 1/2 tspn coarse salt
• 4 large egg whites
• 200g pecans, chopped
• 140g good dark chocolate, chopped

Preheat the oven to 160*C fan forced and line two trays with baking paper.

Put the icing sugar, cocoa and salt into a bowl and whisk to combine, dont worry too much about any lumps. Still I could not help it and squashed them anyway.

Add the egg whites and stir until thoroughly combined.

The mixture will be quite stiff, but firmly stir in the nuts and chocolate.

Using a 1/4 cup measure, place the mixture onto the baking tray, leaving lots of room for the biscuits to spread. Bake for 20-25 minutes and then cool on the tray. When they are cold, carefully peel away the baking paper and store in an airtight container.

Comments

[Cakelaw]

These look delish! So shiny too.

[kgirlknits]

There are a lot of flour-free biscuits popping up at the moment, but these look very simple to make, and use on-hand ingredients. Hope they tasted as delicious as they look!

[monica]

They look so yummy!!

[Jan]

Those look great. They would suit gluten free Miss 11, but Miss M her sister would not like them. Chemo has made all nuts taste "funny" to her. I had them both here for the weekend and making them would have been a good activity.

[RoseRed]

Wow! I had never really thought you could make gluten free biscuits! Must pin this one for my nephew.

On the subject of lumps, my icing sugar always but always goes lumpy after it has been opened, is there a trick to avoiding this? (If anyone knows, I am sure it will be you!)