Gluten and sugar free ... so you can have twice as much!
MAKES about 40:
250 GR GLUTEN FREE FLOUR
50 GR GROUND ALMOND
180GR MELTED BUTTER
1 LARGE EGG
ZEST AND JUICE OF 2 LEMONS
2 TBSP OF POPPY SEEDS
50 GR STEVIA SUGAR (OR 140 GR OF REGULAR CASTER SUGAR)
ICING SUGAR FOR DUSTING (OPTIONAL)
Lay parchment on 2 baking sheets. Preheat the oven at 160 degrees Celsius.
Mix all ingredients and put in a pipping bag with a decorative nozzle of your choice.
Shape little biscuit on the sheets of parchment, leaving about 2 cm between biscuits.
Bake for 25-30 minutes or until slightly golden on the top. Take the baking trays out of the oven and leave them to cool down.
Serve on a tray, dust with icing sugar (optional, especially if you want them totally SUGAR free).
I have become a big fan of Stevia leave sugar lately and the fact that it resist the heat till 200 degrees Celsius makes it even more interesting now to bake with.
For an extra almond flavour, add 1 tsp of ALMOND ESSENCE