These easy to make pistachio and almond oaty biscuits mean business. Packed with flavour and texture, one will not be enough. Simply, an any excuse biscuit.
Preparation Time: 25 mins
Cooking Time: 16-18 mins
Serves/Makes: 10-12 chunky biscuits
200g Delicious Alchemy Oaty Cookie Mix
75g unsalted butter or coconut oil
25g pistachio nuts, roughly chopped
25g ground almonds
1 teaspoon almond extract
Gluten-free flour, for dusting
150g gluten free / dairy free dark chocolate, melted
Pre-heat the oven to 180°C / Fan 160°C. Grease and line 2 baking trays with greaseproof paper and set to one side. Meanwhile, melt the butter or coconut oil if making the dairy free option and water in a small pan.
Place the cookie mix in a bowl and pour in the butter or coconut oil. Add the pistachio nuts, ground almonds and almond extract. Mix well until evenly combined (the dough will be quite moist). Roll or press out on to a lightly floured surface to approximately 5mm thick. Extra flour may be required if using the coconut oil.
Using a palette knife, cut out each biscuit and gently place them on the lined baking trays. Bake in the oven for approximately 16-18 minutes until golden brown, then leave to cool for 2 minutes on the tray before transferring to a cooling rack to cool completely.
Meanwhile, melt the chocolate in a small heatproof bowl over simmering water. Dip each biscuit diagonally into the chocolate. Leave to set on a cooling rack making sure that the chocolate edge faces away from the cooling rack to prevent sticking.