Method

• Preheat the oven to 180 degrees Celsius
• Line a biscuit tray with baking paper (preferably reusable!) Allow butter to come to room temperature
• Cream butter and sugar
• Add vanilla and almond butter and beat again
• Add in the ground almonds/LSA, GF flour and baking soda and mix with a wooden spoon
• Add in the cacao nibs and sliced almonds and fold into the mixture
• Spoon teaspoons of the mix onto the tray and press lightly with your finger, making a well in the centre without breaking through the mixture
• Place ¼- ½ teaspoon amounts of the dulce de leche into the wells
• Bake for 12 minutes or until the biscuits are lightly browned
• Allow to cool before serving