Cinnamon biscuits, infused with a delightful blend of almonds, sultanas, cinnamon, and orange-date juice, offer a fruity and fresh flavor profile, complemented by a subtle almond-cinnamon aroma. They are both alkaline and gluten-free, making for a quick, easy, and delicious treat!
For the cinnamon biscuits, finely grind the almonds in a blender, pour into a bowl and mix with sultanas, cinnamon and salt.
Then add the oil and date juice and knead with your hands to form a dough.
Divide the dough into 10 – 20 equal pieces (depending on the desired size), roll into balls and then flatten them into round cookies.
Then place the cinnamon biscuits on the shelves of a dehydrator or on a baking tray lined with baking paper and dry at 40 – 45 °C in a dehydrator or oven for 12 hours.
You can also peel the almonds yourself by opening and removing the hard shell with a nutcracker, then pouring boiling water over it, letting it soak briefly and finally rubbing the skin off with your fingertips.