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I need to start off with an apology .. I forgot to count how many biscuits this recipe made. I am guilty. So sorry… I promise to do better in the future… have I groveled enough? Forgive me? :) I can tell you thought that it makes a LOT! Not very helpful huh? I called these little treats, biscuits because they have that cookie biscuit texture.
I first made this recipe when we were in the midst of closing down our house in Arizona, a large portion of my kitchen equipment had already been packed. My intention was to pack up 90% of it in hopes that it would force me to slow down in the kitchen and focus on other things, like preparing for the move… but the passion burned too deep in me and I just could not stop… I am a raw force to be reckoned with, I have a spatula and I m not afraid to use it! lol
I intended to mold these into small biscuits and use my new fan-dangled biscuit cutters but guess what… I had packed all my cookie cutters. There in my pastry cabinet stared a single, lonely, white, 3 oz Dixie cup… PERFECT! lol To be honest, I now prefer this over my round cookie cutter or biscuit cutter. I pressed the opening of the cup down into the batter and when I pulled it off, the biscuit was stuck inside. I then held it over the mesh sheet that came with my dehydrator and gave the cup a slight squeeze and the little biscuit popped right out! It just confirms, where there is a will, there is indeed a way!
The glaze that I made turned out simply scrumptious and I had to really practice self-control so that I wouldn’t sit down on the couch, turn on my favorite TV show and eat it straight from the bowl. After dipping the biscuits into the glaze, it will firm up once chilled. It is best to keep them stored in the fridge until you are ready to serve but the glaze won’t melt and ooze off when sitting at room temp. Please enjoy. :)
I used almond pulp as the base to this recipe because I like the lighter texture that it gives the biscuit.
Ingredients: yields a lot!
Glaze for biscuits
I accidentally dropped this one in the glaze… turned out pretty so here is another idea rather than just coating the tops. :)
Posted on Friday, March 21st, 2014 at 10:56 pm. Filed under: Cookies, Nuggets & Balls, Sweet Treats Tags: almond pulp, Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar-free, Vegan RSS 2.0 feed.