Ingredients
0 portion(s)
Mill
- 150 grams hazelnuts, 3/4 cup whole raw
- 150 grams almonds, 3/4 cup whole raw
- 100 grams sugar raw, 1/2 cup
Mix
- 170 grams Gluten Free Flour of your choice, or 1 cup
- 1/2 teaspoon xanthum gum
- 1 heaped teaspoon Mixed spice (ground)
- 1/4 teaspoon salt, omit if using salted butter
- 1 --- large egg, yolk or whole egg
- 210 grams Butter, start with 150 grams and add more until consistency is right
- 1 --- zest of lemon
spread
- 1 jar raspberry jam, 500 grams
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6
1h 20min
Preparation 40minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
add nuts of choice and mill for 10 seconds speed 9 or until sound changes. Put aside.
add sugar and mill for 5 seconds on speed 9
Return milled nuts to TM with sugar. Add remaining ingredients and mix together speed 5 until well combined dough consistency. Add more butter if required. If too wet or not coming together add a little more GF flour. You may need to knead by hand to get final consistency just right. Aim for biscuit dough consistency. Divide into 1/3 & 2/3 portions and wrap separately. Place in fridge for half hour while you clean up.
Spray a spring form pan (20cms) or biscuit tray with a little oil.
Take 2/3 portion of biscuit dough and mould into base of pan. A metal spoon works well here.
Spread a thin layer of raspberry jam over entire base.
Use remaining dough to create a decorative top. Lattice work is the most traditional but I found it easier & bit more fun to use play doh shapes to give it a theme.
Place tray into a preheated conventional oven at 190 degrees celcius. (Use a slightly lower setting for fan forced ovens)
Cook for approximately 40 minutes. Watch for a golden colour and bubbling jam but most importantly the smell.
Remove from oven and allow to cool in the spring form or tray. It should pull away from the edges a bit. Cut and serve with whipped cream, icecream or just as it is.
Mill
Mix
Spread
Bake
Accessories you need
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Spatula TM5/TM6
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Tip
Any nuts can be used in this recipe but hazelnuts are traditional. Raw nuts with skin will make darker dough appear darker. I have also used LSA instead of milling my own nuts but found butter needed to be reduced to 150grams. Adjust jam to suit taste. USe more if you have a sweet tooth and less if you prefer to taste the spicy biscuit like base more. Enjoy this healthy GF option.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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