Have you ever heard of ratafia biscuits? They’re a crispy-chewy almond cookie from Scotland and are commonly used in trifles or served as an after-dinner snack with coffee. (In the UK, cookies are called biscuits. 😊) Another great feature of these cookies are that they’re gluten free and only take 4 ingredients! And one of my favorites: all the cookies can be baked on one large cookie sheet. 👍 I don’t miss tending to endless batches of baking cookies with this recipe.
The key flavor of ratafia biscuits is almond, and would often be flavored with a few drops of oil from bitter almonds. Interestingly enough, selling bitter almonds is illegal in the US, since consuming too many raw bitter almonds is toxic. However, almond extract provides an excellent almond flavor, so there’s no need to worry about bitter almonds.
If you’re a fan of almond flavored desserts, this is one recipe you’ll need to try. It’s hard to stop eating these biscuits!
Looking for more gluten free desserts? You’ll want to pin these ones!
Indulgent Chocolate Mousse: a low-carb dessert that’s ready to eat in about an hour.
Flourless Chocolate Roulade: a 6-ingredient chocolate cake that will impress your family and friends.
Homemade Peppermint Patties: learn how to make these delightful chocolates at home.
4 ingredient gluten free ratafia biscuits are easy, low carb cookies made without wheat flour and dairy. Traditionally from Scotland, these crisp and chewy cookies are perfect in a trifle or with a cup of coffee.
- 2 large egg whites
- 1 cup almond flour (100g)
- 3/4 cup caster sugar (150g)
- 1/2 teaspoon almond extract
- Preheat the oven to 325 F and line an 11×17-inch cookie sheet with parchment paper.
- Whisk the egg whites in a medium bowl until they’re quite foamy, but not forming peaks.
- Dump in the sugar and almond flour and beat until well mixed; then stir in the almond extract. The mixture should look like a thick paste.
- Spoon the mixture into a piping bag fitted with a 1/3 inch (1 centimeter) round nozzle. Pipe blobs of the mixture onto the prepared tray about 2 inches apart, making each biscuit about 3/4 inch in diameter.
- Bake in the middle of the oven for about 15-18 minutes, until the biscuits are a pale golden brown around the edges.
- Let the biscuits cool completely on the parchment paper. Use in a trifle or serve as an after-dinner snack with coffee. Store leftover ratafia biscuits in an airtight container.
- Make your own caster sugar (also known as superfine sugar) by grinding granulated sugar in a blender until fine.
- To make a slightly sweeter biscuit, add an additional 2 tablespoons (25g) of caster sugar.