Home » Gluten Free Orange Almond Biscuits

Gluten Free Orange Almond Biscuits

by Katie Bucknell

An easy to make treat for everyone to enjoy. You can use orange, lemon or leave them as plain almond, as this recipe is super versatile. What I love about these biscuits is that they hold their structure without crumbling, and if baked correctly, they still have a lovely chewy centre! Try the recipe for yourselves…


  • 50g ground almonds
  • 150g gluten free plain white flour (I am using Doves Farm)
  • 75g caster sugar
  • 125g margarine
  • Couple of drops of vanilla essence
  • Pinch of salt
  • 1tsp xantham gum
  • Zest of 1 orange (or lemon, or leave plain)
  • Water (if required)


  1. Preheat the oven to 170C, Gas Mark 3. Grease and line a flat baking tray.
  2. Mix together all the dry ingredients in a bowl (flour, almonds, sugar, salt, xanthum gum) along with the zest.
  3. Cut up the margarine and mix into the dry ingredients with your fingertips to form breadcrumbs.
  4. Add the vanilla essence (and water if required) and knead together with your hands to form a soft dough.
  5. Roll the dough out between two sheets of cling film, to approximately 1cm in thickness.
  6. Use a cookie cutter to cut out the biscuits into any shapes you like. Dip the cutter into gluten free flour before using, to help with getting them out of the cutters and onto the tray.
  7. Place on your prepared tray and bake for 12-15 minutes. Keep an eye on them, you want them to be just turning a very light golden brown before removing them. If you leave them in too long, they will crisp up and you won’t achieve the lovely chewy centre.
  8. Remove from the oven and place on a wire rack to cool. I personally like these served fresh out the oven with a cup of tea!
  9. Enjoy!

I hope you like this recipe. It is simple to do and you can have a play around with the flavours. I think I am going to try and do a ginger version of these biscuits for Christmas. Almonds are a great way or bringing back moisture and stability into gluten free baking and I have found they work especially well in biscuits and cookies. Give it a go!



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Martijn 29th August 2018 - 3:03 am

Even though I have a nifty set of round biscuit cutters, I usually cut my biscuits in squares, too. Too much trouble piecing together the bits of leftover dough when I cut them into rounds, in order to be able to cut more rounds. Anyway, terrific looking recipe. It”s butter all the way for us. Or sometimes lard. But usually butter. And we normally use white flour – need to try it your way, with some whole wheat in the mix. Good stuff – thanks.  gluten free diet

Katie Bucknell 3rd September 2018 - 9:34 pm

Thanks Martijn! Appreciate your feedback 🙂 interesting, good point! I will try square in the future too. Glad you like the recipe! Katie


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