Gluten-Free Almond Flour Biscuits

Ingredients:

- 55 g sugar
- 225 g almond flour (you can substitute 25 g with milk thistle seed flour or hempseed flour)
- 75 g butter
- 1 egg

I cut the cold butter into small cubes, added it to the flour(s), and rubbed it together with cold hands. Then I added the sugar and mixed everything into a dough with the egg. I chilled the dough in the fridge for at least 1 hour, then rolled it into a log in two batches on a surface dusted with almond flour. I sliced it into rounds, pressed each one slightly into more almond flour, and placed them on a baking tray.

I baked them in a fan oven preheated to 180°C for 10–12 minutes. They seemed soft when I took them out, but once placed on a cooling rack, they firmed up nicely without becoming dry.