* 3/4 cup (115g) butter * 3/4 cup (150g) brown sugar * 1/2 cup (100g) white sugar * 1 tsp vanilla extract * 2 eggs * 2 (250g) cups baking flour * 1 1/2 (180g) cups almond flour * 1/3 (35g) cup cocoa powder * 1 tsp baking soda * 1 tsp baking powder
**Directions**
1. Preheat oven at 350°F (180°C) 2. In a large bowl, cream together 3/4 cup (115g) butter, 3/4 cups (150g) brown sugar, 1/2 cup (100g) white sugar, and 1 tsp vanilla. 3. Whisk in 2 eggs 4. Mix in 2 1/2 cups (250g) baking flour, 1 1/2 cup (180g) almond flour, 1 tsp baking soda, and 1 tsp baking powder 5. Separate the dough into two equal halves (A and B) 6. In dough A, mix in an extra 1 tsp of vanilla extract 7. In dough B, mix in 1/3 cup (35g) cocoa powder 8. Line a baking tray with parchment paper – OR – cooking spray 9. On a clean surface lined with flour (or a bit of butter), roll out six eight-inch long tubes of dough A. Repeat with dough B 10. Alternating the colours, line up 4 tubes of the dough A roll with the dough B roll to form the traditional Battenberg shape. When done, repeat the process on top for three layers (photo for reference in [post](https://www.sarahfreia.com/blog/gluten-free-battenberg-cookie-recipe)) 11. With a sharp knife, cut out half-inch slices of the dough. Evenly play on baking tray. 12. Bake the biscuits in the oven at 350°F (180°C) for 15 minutes 13. Allow the biscuits to cool for a minimum of 15 minutes (or don’t… it’s your life) 14. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-battenberg-cookie-recipe) (with more photos)
**Ingredients**
* 3/4 cup (115g) butter
* 3/4 cup (150g) brown sugar
* 1/2 cup (100g) white sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 (250g) cups baking flour
* 1 1/2 (180g) cups almond flour
* 1/3 (35g) cup cocoa powder
* 1 tsp baking soda
* 1 tsp baking powder
**Directions**
1. Preheat oven at 350°F (180°C)
2. In a large bowl, cream together 3/4 cup (115g) butter, 3/4 cups (150g) brown sugar, 1/2 cup (100g) white sugar, and 1 tsp vanilla.
3. Whisk in 2 eggs
4. Mix in 2 1/2 cups (250g) baking flour, 1 1/2 cup (180g) almond flour, 1 tsp baking soda, and 1 tsp baking powder
5. Separate the dough into two equal halves (A and B)
6. In dough A, mix in an extra 1 tsp of vanilla extract
7. In dough B, mix in 1/3 cup (35g) cocoa powder
8. Line a baking tray with parchment paper – OR – cooking spray
9. On a clean surface lined with flour (or a bit of butter), roll out six eight-inch long tubes of dough A. Repeat with dough B
10. Alternating the colours, line up 4 tubes of the dough A roll with the dough B roll to form the traditional Battenberg shape. When done, repeat the process on top for three layers (photo for reference in [post](https://www.sarahfreia.com/blog/gluten-free-battenberg-cookie-recipe))
11. With a sharp knife, cut out half-inch slices of the dough. Evenly play on baking tray.
12. Bake the biscuits in the oven at 350°F (180°C) for 15 minutes
13. Allow the biscuits to cool for a minimum of 15 minutes (or don’t… it’s your life)
14. Enjoy!