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.
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.
Notes
4 servings