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APRICOT AMARETTI BISCUITS

We use this recipe at cookery demonstrations, as it’s the perfect example of how quick, easy and tasty optimum nutrition cooking can be. It is gluten, dairy, yeast and sugar-free with no added fat, yet high in fibre and essential fats, low-GL – and utterly delicious. These will keep in an airtight tin for up to 2 days or you can freeze any that you don’t eat straight away.

Makes 20 slices (1 slice per serving)

INGREDIENTS

300 g ground almonds

200 g xylitol

100 g cornflour

1 tsp. almond extract (not artificial almond flavour), or to taste

4 eggs

1 x 290 tin of apricot halves in unsweetened fruit juice, drained (or fresh apricots when in season)

3 good handfuls of flaked almonds

METHOD

  1. Preheat the oven to 180o Line a medium-sized baking tray (23 x 32cm) with non-stick paper.
  2. Combine the ground almonds, xylitol, cornflour, almond extract and eggs and mix thoroughly until smooth. Spoon onto the lined baking tray and smooth out.
  3. Lightly press the apricot halves evenly into the base, then sprinkle the flaked almonds on top.
  4. Bake for 20 to 25 minutes, until the top is light golden (check after 20 minutes). Cut into 20 slices.