| Pistachio & Apricot Gluten Free Biscuits |
 Makes about 25 – 35 small biscuits Ingredients 100g Organic Brown Rice Flour 220g Pistachio Kernels (+25 - 35 extra for the tops) 150g Organic Raw Sugar 3 Egg Whites 1 tbsp Orange Blossom Water (optional) 100g Organic Dried Apricots (finely chopped – save about 25 little pieces for the top) Method Combine the sugar & pistachios in a food processor and blend until fine. Combine the flour with the pistachio & sugar in a bowl and mix well. In a separate bowl lightly whisk the egg whites, and then add to the dry ingredients. Add the orange blossom water & the apricots and mix thoroughly. Using a teaspoon, scoop out large spoonfuls onto a lined baking tray. Place a pistachios and/or an apricot on top of each little biscuit & cook for about 15-20 mins or until starting to brown. Cool on a wire rack. |