Name: Gluten-free lemon and pistachio biscuits
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 250g butter, softened; 215.00 gm caster sugar; 3 tsp finely grated lemon rind; 100.00 gm almond meal; 625.00 ml gluten-free plain flour; 80g packet pistachio kernels, roughly chopped; Pure icing sugar, for dusting

Gluten-free lemon and pistachio biscuits

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Make homemade sweet treats for mom, wrap with love and a touch of pretty ribbon.

Ingredients:

250g butter, softened
215.00 gm caster sugar
3 tsp finely grated lemon rind
100.00 gm almond meal
625.00 ml gluten-free plain flour
80g packet pistachio kernels, roughly chopped
Pure icing sugar, for dusting

Instructions:

Preheat your oven to 160C/140C fan-forced, then grease and line 3 large baking trays with baking paper.
In an electric mixer, whip butter, sugar, and lemon zest for 5 minutes until fluffy. Add almond meal, flour, and pistachios. Roll tablespoon-sized portions into balls, then place on trays 3cm apart. Gently press down with your hand to create discs.
Bake biscuits on a single tray for 15 minutes, or until they start to turn golden. Let them cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
Present Gluten-free lemon and pistachio cookies topped with a sprinkle of powdered sugar.

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