Gluten-free biscuits with lemon and blueberries

Do you think a proper biscuit is crispy or soft? These gluten-free almond-mustard-citron cookies are both! Crispy on the outside, deliciously soft on the inside and oh so good! As a super bonus, you can also make your home sweet-smelling.

Quantity: 14 pcs
Severity: medium
Preparation time: 20 min active time + 1 h in cold + 15 min in oven.

• 130 g almond flour
• 40 g tapioca flour
• 65 g natural almond butter
• 60 ml maple syrup
• 1 teaspoon baking powder
• ¼ teaspoon of ground vanilla
• 1/5 teaspoon salt
• 1 tablespoon finely grated lemon zest
• 100 g blueberries
• 2 teaspoons of chia seeds

Making gluten-free biscuits:

Mix together the flours, salt, ground vanilla and baking powder. Add the almond butter, maple syrup, finely grated lemon zest and about 2 tablespoons of water if necessary. Work everything into a smooth dough. The dough should come together nicely, but not be too wet.

Shape the dough into 14 equal sized balls and press a hollow for the filling in the middle of each ball with your finger or a small spoon. Refrigerate the cookies for at least an hour.

For the filling, puree the blueberries and mix with the chia seeds. Let the mixture thicken while the biscuits are in the fridge.

Fill the biscuits with the blueberry puree (if there is any leftover mixture, you are in luck and can lick the spoon) and bake the biscuits in a preheated oven at 175 degrees for about 15-17 minutes, until the biscuits are nicely golden brown. Carefully place the biscuits on a cooling rack to cool and enjoy!

NB! If you want a change from blueberries, you can also make fillings with apple puree, cherries, raspberries, strawberries or even blackberries. You can add more character with cardamom or cinnamon, for example.