Apricot Amaretti Biscuits Recipe

This soft macaroon style tray bake is great served as a pudding or just with afternoon tea. What’s more, it is free from wheat, gluten, sugar and dairy products, yet high in essential fats and low GI – for guilt-free nibbling. You could also substitute pears or plums for the apricots, or omit them entirely. Makes enough to fit one medium sized baking tray.

Ingredients:

300g ground almonds
200g Naturally Sweet Xylitol
100g cornflour
6 tsp almond extract (not artificial almond flavour)
4 organic, free range eggs
1 can of apricot halves in unsweetened fruit juice (or fresh apricots in season), drained
3 good handfuls of flaked almonds

Method:

Preheat oven to 180C and line a baking tray.
Combine the ground almonds, xylitol, cornflour, almond extract and eggs and mix thoroughly until smooth. Spoon into a lined baking tray and smooth out.
Lightly press the apricot halves evenly into the base then sprinkle the flaked almonds on top.
Bake for around 20-25 minutes, until the top is light golden (check after 20 minutes).
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