Flourless Brazil Nut Biscuits

    Flourless Brazil Nut Biscuits

    (5)
    8hours30min


    4 people made this

    These gluten free biscuits must be prepared a day ahead but they are very simple to make. You can also substitute other nuts such as pistachios if you prefer.

    Ingredients
    Makes: 18 biscuits

    • 2 cups (170g) quick cooking oats
    • 3/4 cup (165g) white sugar
    • 2 teaspoons orange zest
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) vegetable oil
    • 1 egg
    • 1/2 cup (60g) Brazil nuts, finely chopped

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. Combine oats, sugar, orange zest and salt. Stir in the vegetable oil. Cover and refrigerate overnight.
    2. Preheat oven to 180 degrees C.
    3. To the chilled mixture, add the beaten egg and the nuts.
    4. Form biscuits with a teaspoon and place on an ungreased baking tray leaving a distance of about 4cm between each one. Bake 15 minutes or until done.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    7

    I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts, the batter became very crumbly, so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet, nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good, but maybe I'll make them again, and maybe not. If I make them again, I would reduce the sugar by 2-3 TBspoons.  -  22 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    6

    I used half sugar & half splenda for my double batch and cut the amount to just over a half cup. The melon baller worked pretty well but i cut the cooking time to 11min. Yummy! People loved them and it was nice to give them a healthier cookie for a change. Plus one that I can eat (I'm a low carber) Next time I make I'll toast the chopped nuts just a bit before adding them.  -  15 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    4

    I got great reviews on this cookie! It wasn't a soft macaroon-like cookie I thought it would be as the oats were a little tough still, but I didn't leave them in the fridge over nigh either - only for 6 hours. Either way, I liked this cookie and the orange adds just the little bit extra!  -  09 Mar 2010  (Review from Allrecipes USA and Canada)

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