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 leftovers in an airtight container.
- Want to warm up the egg whites quickly? Soak the whole eggs in hot tap water for 10 minutes, then separate the yolks and whites.
- Can’t find almond flour? Substitute it with equal volume of another nut flour, such as hazelnut.
- Make your own caster sugar (also known as superfine sugar) by grinding granulated sugar in a blender until fine.
- Want them sweeter? Add an additional 2 tablespoons (25g) of caster sugar.
- Let the biscuits cool completely before removing from the parchment. Otherwise, they’ll stick to the paper.
- Category: Dessert
- Method: Baked
- Cuisine: Scottish
Keywords: recipe, uk