Riesling Biscuits

Riesling Biscuits

A while back, I posted a recipe for Cabernet Cookies, using Cabernet Grape Seed Flour from AprèsVin. I thought they turned out very well –not too sweet, full of antioxidants and rich, dark chocolate; basically, my family was hooked.

Recently, I was reviewing the comments for that post and saw this one that Jenné from sweetpotatosoul.blogspot.com left.  In it she mentioned making some cookies with grapeseed flour, so I hopped over to her blog and to take a peak. Jenne had a delicious looking recipe for Riesling Shortbread, which I decided to attempt to make gluten free.

Ingredients

  • 1 ½ cups blanched almond flour
  • ¼ cup riesling grapeseed flour
  • ½ teaspoon celtic sea salt
  • 1 ½ teaspoons ground ginger
  • 2 tablespoons grapeseed oil or palm shortening
  • ¼ cup agave nectar or honey
Read the whole recipe on Elana's Pantry