Almond biscuits with glucose powder

This is the recipe for biscuits made from almond meal, whole eggs and glucose powder as a sweetener, with a tiny amount of coconut flour added. I was specifically asked to make the recipe for hard and crunchy biscuits with almond meal/flour in mind as the principal ingredient. The prototype for this recipe was a particular type of biscuits, based on another nut flour – walnut flour. However walnut flour was quite a different type of flour, as part of the fat in walnuts was taken out and the resulting flour had high protein content and less fat content, compared to almond meal. In my first bake I used only almond meal and found out that it was too difficult to get crunchy biscuits, as they needed longer time in the oven to dry out. Though baking takes place at the lower temperatures of 140C, exposure of more than 20 minutes might burn the batter and give a touch of bitterness to biscuits. To resolve this problem, I slightly changed the recipe by adding only 10g of coconut flour to reduce moisture content in the batter and to get the desired dry and crunchy texture in biscuits. A special baking regime was still needed, but the result was exactly what I wanted – dry, hard and crunchy biscuits, light in colour, moderately sweet with distinct almond taste.

Pure Almond and Almond+coconut Biscuits

Ingredients:

2 large eggs, 110g (+ – 5g) without shell
110-120g pure glucose powder
100g almond meal
10g coconut flour

Preparation:

put almond meal and coconut flour through a sieve, combine
whisk eggs with a pinch of sea salt
gradually add glucose powder in 4-5 portions while whisking
whisk until all glucose powder is dissolved, the mixture becomes pale and thickens
add dry ingredients, mix them in to the even texture of the thick batter
allow batter to rest for 3-4 minutes, it will resembles soft dough more than the thick batter
working with wet palms use a piece of the dough and roll it into a ball, the size a touch smaller than a walnut
place it on a lined tray, both baking paper or silicone mat can be used
flatten the dough: I cover all pieces of the dough with a freezer bag and use regular rolling pin over, 3-4 mm high sides of the tray allow to keep the thickness of the dough even
to make even thinner biscuits I use the jar with a flat bottom
peel freezer bag from the dough
bake in preheated to 140C fan forced oven for 20 minutes
biscuits are fully baked, they are crunchy on the outside and soft inside
let them completely cool down, especially if you are using baking paper
peel biscuits from the lining
for hard and crunchy thorough-out biscuits, continue to bake/dry them at lower temperatures, it took me 90 minutes at 70C, I used dehydrator, but if you have the oven that goes below 100C, simply reduce the temperature and dry biscuits until they are to your liking