|Pistachio & Apricot Gluten Free Biscuits|
Makes about 25 – 35 small biscuits
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)
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.