Sunday, 26 September 2021

Almond Flour Peanut Butter Biscuits/Cookies Recipe

These gluten free, Almond Flour Peanut Butter cookies or biscuits will be ready to eat within 20 minutes, and I promise you that no-one will be able to resist them. When life gets busy, but a sweet treat is still needed, I bake biscuits, and Peanut Butter Chocolate Chip Cookies are one of the most delicious combinations you will find. These are perfect to have on hand over the weekend, although this recipe makes 36 cookies, too many for us, so I have given some of the batch away to friends. We all have friends and relatives who are gluten intolerant, and I wanted to know I could produce a quick batch of biscuits for them if necessary. I am really happy with the crisp texture of these biscuits, and they are also very satisfying and quite filling to eat. This recipe is from the Marcellina in Cucina blog, she is also a North Queensland girl like me, and I like to follow what she is doing. 

Speaking of North Queensland, we are very lucky to have one of our very talented home grown Opera singers, Paul Ettore Tabone back in Australia from London. Paul Ettore Tabone, the tenor from Oz. In between his Australian shows and performances, he and his partner are living with Paul's Italian parents on their sugarcane farm near Ingham. Paul finished his UK opera season last March with Phantom of the Opera in London, where he played Ubaldo Piangi for four years, until the coronavirus lockdown drew the curtain at Her Majesty's Theatre in London to a close. Meanwhile their loss is our gain, as Mr. HRK and I attended his concert at our nearby Central Queensland Conservatorium of Music here in Mackay recently and it was just lovely. Paul was at his best, vocally. Director of the CQCM, Professor Judith Brown was the piano accompanist for Paul and their synergy on stage is extraordinary.

Paul Ettore Tabone at Her Majesty's Theatre in London

 I feel quite an attachment to Paul and his career, as when he was a Music Theatre student here in Mackay at the CQCM, part of my role at the Central Queensland University Library was as the Music and Performing Arts Librarian at the CQCM, and Paul  was a student for 3 years during this period so by the end of the three years I knew him quite well. As with most small regional universities, one of the benefits is that staff develop a rapport with their students.  It is so rewarding now to see him achieving on the world stage of opera and music theatre. If I've piqued your interest about Paul's career, he is in Australia to start rehearsing for the Sydney season of Phantom of the Opera, which hopefully will go ahead sooner rather than later. He also mentioned they are hoping for an outdoor performance of the show at Sydney Harbour. If you happened to watch the Rugby Union match in Townsville last Saturday Night, at Queensland Country Bank Stadium between Australia and Argentina, either on the TV or were actually at the match, you would have seen Paul sing the Australian National Anthem, Advance Australia Fair, and ending on a beautiful high note.. How's that for an impressive introduction to a football match. 

Cook's notes:

From the start, apologies for any duplication here and in the actual recipe. I have lots of little tips to take in when baking these,and I don't want you to miss them.

  • Using a small biscuit/cookie scoop,  a small version of an ice-cream scoop, available from kitchen shops,  will make it much easier to portion out biscuit dough onto the baking tray. However my Mother didn't have one and she made great biscuits. A teaspoon will also do.
  • Stir the peanut butter well before measuring, just like tahini.
  • Don't get distracted during the baking process, you will need to keep an eye on these little gems in the oven to ensure they aren't burning.
  • If you are intending these biscuits to be completely gluten free, check all the ingredients, the peanut butter, vanilla extract and the chocolate chips to ensure they are 100% gluten free and suitable.
  • Total preparation time is 20 minutes.
  • Almond flour is quite expensive, however it brings wonderful texture to these biscuits, and they are quite filling. It has a lighter texture than almond meal, and is rich in magnesium, protein, and Vitamin E.
  • Looking for a variation to this recipe, no problem. Why not add 1/2 teaspoon of ginger or cinnamon to the mixture. We love ginger here, so I sometimes add one whole teaspoon of powdered ginger, this certainly adds some extra pizzazz.
  • Instead of chocolate chips, use some regular M&Ms for fun, they are gluten free last time I looked, or raisins, or chopped nuts, such as pecans, cashews, or walnuts, or dried berries.

Ingredients:

MAKES 36 BISCUITS

2 1/4 cups almond flour

1 cup peanut butter (smooth or crunchy), stir well in bottle before measuring to include the oils 

1 egg

3/4 cup castor sugar, or superfine white

1/2 cup (4 oz/115 grams) unsalted butter (softened)

1/4 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 cup chocolate chips (plus more for decorating)

Method:

 Preheat your oven to 180 deg. C/350 deg F.

Line two large baking trays with baking paper.

Add the almond flour and baking powder to a bowl and whisk to remove any lumps.

Add the softened butter, peanut butter,and sugars to your electric mixing bowl. Beat until it becomes nice and creamy. This combination creams up beautifully.

Add the beaten egg and the vanilla extract then beat again until completely combined.

Remove bowl from the electric mixer, and stir in the almond flour and baking powder mixture.

Add the chocolate chips, and stir through. The mixture will form a ball in your bowl.

Using a small biscuit/cookie scoop, select scoops of dough and  place on the baking paper allowing room for spreading. or if you don't have a cookie scoop, roll a heaped teaspoonful of dough into small balls and place on the baking sheet.

Bake for 10 minutes until lightly browned. However check at 8 minutes that they aren't burning, this all depends on how hot your oven is. They might even need 12 minutes. Leave to slightly cool on the baking tray before removing to the cooling rack using a knife to lift them.They will crisp up as they cool.

Enjoy your week,

Warm wishes,

Pauline






















13 comments:

  1. I don't eat sweets/cookies often, but these look so delicious.

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    1. Thanks Nil, I try not to eat too many either but I couldn't resist this recipe, one of them satisfies my biscuit craving.

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  2. Love these naturally gluten free cookies and who could resist the combo of nuts and chocolate? I surely can't!

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    1. Angie I love the combination of peanut butter flavours with chocolate, and the subtle flour taste. Thanks so much for your comment.

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  3. When my mom eventually gets back to Australia, or my sister can come and visit I am going to ask for a small biscuit scoop as we cannot get them here.

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    1. Wish I could help you with this Tandy. I am happy to bundle one up and send it in the post if you are desperate. Perhaps Santa will bring you one for Christmas:)Thanks so much for your comment.

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  4. These look great -- I can never resist a cookie that uses peanut butter. Or chocolate chips, for that matter. Really nice -- thanks.

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  5. Gluten free cookies and pastries are popular here! Also ingredients are very rich and healthy. Your recipe looks great Dear friend!

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    1. Thanks so much, I was absolutely thrilled with the result.

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  6. They look terrific! I should try ASAP! :)

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    1. Thanks so much FT, I hope you can bake these and enjoy them.

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  7. Peanut butter and chocolate together? Yum. My fave.

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