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 Valentine’s 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 a 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 xx

The Recipe

Almond, tahini, raspberry heart biscuits (gluten free)

Prep time: 30

Cook time: 20

4 servings

5 from 1 vote

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.

Print Recipe

I'd love to hear your comments…

Paige

3 years ago Reply

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?