ALMOND MEAL BISCUITS WITH BLACK CURRANTS
1 cup almond meal
½ tsp sea salt
2 T walnut oil
¼ cup dried black currants
½ t cinnamon
¼ cup water
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil treated with non stick spray.
Mix almond meal, sea salt, walnut oil and black currants until well combined.
Add water and mix. The dough will be very, very moist and sticky.
Flour your working area REALLY WELL with almond meal. With well floured hands, pat out dough until it is about ½ inch thick.
With a metal spatula, cut the dough into rustic shaped strips or squares. Lift each biscuit from the work surface using the metal spatula. Place on baking sheet.
Bake 10 minutes.
These are best served with a nut spread and some kind of fruit spread, such as Fig Spread, or with some cheese and wine.
ALMOND MEAL BISCUITS WITH ROSEMARY AND THYME
Use same recipe above, except replace the ¼ cup currants and ½ t cinnamon with 1 T fresh chopped rosemary and 1 teaspoon dried thyme. Also, before baking sprinkle biscuits with crushed coarse sea salt.
ALMOND MEAL BISCUITS WITH SUN DRIED TOMATO AND PARMESAN
Use same recipe above, except replace the ¼ cup currants and ½ t cinnamon with 2 T chopped sundried tomatoes and 1 T grated parmesan cheese. Also before baking, sprinkle biscuits with crushed coarse sea salt.