Fill up your biscuit tin this festive season with these deliciously nutty and jammy delights. They make for the perfect cost effective foodie gift too.
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Yields:
24
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
147
Ingredients
For the biscuits
125g
unsalted butter, softened
125g
caster sugar
1
medium egg
1tsp.
vanilla bean paste
60g
ground almonds
150g
gluten-free plain flour, we used Freee
25g
quick cook/1min polenta, see GH TIP
To coat and fill
100g
chopped roasted hazelnuts
1Tbsp.
caster sugar
125g
apricot jam
Directions
Step 1For the biscuits, in a medium bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, until combined. Add the ground almonds, gluten-free plain flour, polenta and a pinch of fine salt and beat just until combined. Chill for 1hr.
Step 2Line 2 large baking sheets with baking parchment. To coat, in a small bowl mix the chopped hazelnuts and sugar.
Step 3Scoop out scant tbsps of the biscuit mixture and roll into balls. Roll the balls in the hazelnut mixture, pressing the nuts on to the dough to roughly coat. Place on the lined sheets, spacing about 2.5cm apart. Chill for 10min.
Step 4Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10min. Carefully remove sheets from the oven and use the back of a tsp to gently press down the centres to make slight indents. Pipe or spoon about 1tsp jam into each indent. Return the biscuits to the oven for 8min, or until lightly golden.
Step 5Leave biscuits to cool on the sheets for a few min before transferring to a wire rack to cool completely before serving.
To store:
Once cool, keel in an airtight container at room temperature for up to 5 days.
GH TIP
The polenta adds a delicate crunch to these biscuits, but you can leave it out if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
