Rice Flour Walnut Biscuit Bars
Quick answer
- Total time
- 41 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Rice flour and almond flour make up the dough, and the bars break apart lightly in the mouth, with bits of chopped walnut throughout.
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For more crunch, turn the oven off once they are baked and leave them inside with the door ajar for another 5 minutes. Cutting before they have cooled completely breaks the bars.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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