Rice Flour Walnut Biscuit Bars

Quick answer

Total time: 41 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

These biscuit bars are built on rice flour and almond flour rather than wheat, producing a crumb that is tender and crumbly with minimal gluten development.

Chopped walnuts folded into the dough contribute a firm, nutty crunch that punctuates the otherwise delicate texture. Brown sugar provides a caramel-like depth of sweetness, and vanilla extract ties the flavors together with a gentle warmth. Toasting the walnuts before adding them to the batter intensifies their flavor significantly - the roasted oils become more fragrant and the nuts take on a slightly bitter edge that balances the sugar. Pressing the dough evenly into the pan is important for uniform baking; uneven thickness means burnt corners and pale centers. The bars must cool completely in the pan before slicing, or they will crumble apart at the cut. Stored in an airtight container, they maintain their snap for several days. The near-absence of gluten makes these bars lighter than a traditional shortbread while still delivering the satisfying richness that butter and nuts provide.

Ingredients (4 servings)

Ingredient	Amount	Unit
rice flour	160	g
almond flour	40	g
baking powder	4	g
salt	2	g
unsalted butter	90	g
brown sugar	60	g
egg	1	piece
vanilla extract	3	ml
walnuts	70	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven fully to 175C and line a 20 cm square pan with parchment.

Chop the 70 g walnuts finely; for deeper nuttiness, toast them lightly first and let them cool before mixing.
2

Finish

Mix 160 g rice flour, 40 g almond flour, 4 g baking powder, and 2 g salt until evenly combined.

Break up any lumps so dry pockets do not remain in the finished dough.
3

Season

Cream 90 g unsalted butter with 60 g brown sugar until soft and slightly lighter in color.

Beat in 1 egg and 3 ml vanilla extract just until smooth, avoiding overmixing or separation.
4

Prep

Add the dry mixture to the butter mixture and mix only until no loose flour is visible.

Fold in the walnuts at the end, distributing them evenly without kneading the crumbly dough too much.
5

Step

Transfer the dough to the pan and press it into an even layer all the way to the corners.

Level the surface carefully, because uneven thickness can burn the edges while leaving the center pale.
6

Heat

Bake at 175C for 24-26 minutes, removing the pan when the edges are lightly colored.

For extra crispness, leave it in the turned-off oven with the door slightly open for 5 minutes, then cool completely before slicing.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rice Flour Walnut Biscuit Bars offer a melt-in-mouth texture without any wheat gluten.
Finish cue: Cream 90 g unsalted butter with 60 g brown sugar until soft and slightly lighter in color.
Avoid this: Break up any lumps so dry pockets do not remain in the finished dough.
Storage and reheating: The bars must cool completely in the pan before slicing, or they will crumble apart at the cut.