Do you think these Milk and Egg Free Coconut Biscuits with Raspberry Jam are a little bit rustic? It may be because some children made them... :-)
So their appearance is not that good, no elegant or refined but they are so healthy!
This is how a grey and rainy afternoon became a funny and colourful afternoon. Especially my white house walls...walls were raspberry jam red and there was some dough leftovers on the floor...
This recipe is perfect for your intolerant friends because it does not contain milk nor eggs!
I used raspberry jam (it combines perfectly with coconut) but you can use the jam you prefer the most of course. You can prepare very good jams with Thermomix: the fig jam, plum jam, strawberry jam, apple and strawberry jam, apricot jam, peach and amaretti jam and cherry jam.
This is another recipe for jam biscuits with Thermomix.
- 10 g Almonds
- 40 g Coconut Flour
- 280 g Plain Flour
- 125 g Sugar
- 125 g Margarine
- Raspberry Jam as much as you like (you can use your favourite jam)
How to prepare the Milk and Egg Free Coconut Biscuits with Raspberry Jam
Put almonds in the bowl. 10 Sec. Speed 7.
Add coconut flour. 15 Sec. Speed 7.
Add flour and sugar. 15 Sec. Speed 4.
Add margarine. 20 Sec. Speed 7.
Then shape the dough to a ball and keep refrigerated for 30 Min.
Then cut using a cookie cutter.
Also cut the middle of half the biscuits with a different shaped cookie cutter (I used a flower shaped one).
Cook into pre-heated oven for 10 Min. 180°C. They must be lightly golden.
Remove from oven and let get cold.
Then put a teaspoon of jam on each plain biscuits and cover with the holed biscuits.
Translated from the Italian recipe
Biscotti al Cocco Bimby Senza Latte con Marmellata di Lamponi