Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)
These delicious heart biscuits combine lovely ingredients–ground almonds, tahini, sticky sweet raspberry jam – and they look so cute! Perfect for Valentine’s Day.
This is my second valentines recipe this year–an excuse to make something cute and joyful which I think is much needed.
My almond, tahini, raspberry heart biscuits combine some of my favourite ingredients–ground almonds, tahini, sticky sweet raspberry jam and little white miso into the mix, which adds depth of flavour.
But don’t worry if you don’t have any miso–just add some nut butter instead.
I think these biscuits would make a lovely treat for valentine’s day or any time you fancy whipping up a cute, sweet snack in minutes.
I hope you enjoy sending lots of love. Niki xxx.
4 servings
Ingredients
- 200 g ground almonds
- 3 tbsp tahini
- 2 tbsp maple syrup
- 6 medjool dates pitted
- 1 tbsp white miso–If you don’t have any add 1 tbsp peanut butter
- 2 tbsp buckwheat flour
- Pinch sea salt flakes–optional
- 4 tbsp raspberry jam
Instructions
- Pre-heat oven to 180c.
- Line baking tray with baking paper.
- Add all the ingredients to a food processor and blitz to combine.
- Scoop up the mix, squeeze together to combine and roll into a ball, then roll out with a rolling pin.
- Using heart-shaped cookie cutters,–Cut out 8 large hearts and then smaller ones out of the centre of 4 of the hearts.
- With a pallet knife, carefully place the hearts on a lined baking tray. Remove the smaller hearts and place on the tray separately.
- Bake for 15 minutes, allow to cool before spreading jam over the solid heart. Place the heart with a hole over the top.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
One Response
These look incredible! But my husband is allergic to dates any chance you know of a substitute that works for baked goods so we can both enjoy your recipe?