How to make Gluten-free almond cakes with cinnamon
To prepare the gluten-free almond cakes first preheat the oven to 180°C (160° fan).
Grease and line two large baking trays with greaseproof paper.
Stir together the flour, ground almonds, chopped almonds, sugar, baking powder, cinnamon, Xanthan gum, and salt in a large mixing bowl.
Briefly whisk together the eggs, melted butter, and almond extract in a mixing jug.
Add the mixture to the dry ingredients and mix well until a rough dough forms.
Turn out the dough onto a lightly floured surface and knead briefly.
Divide in two and shape into rough rectangle shapes.
Arrange them on the lined trays and bake for 25-30 minutes until golden-brown on top.
Remove from the oven to a wire rack and leave to cool completely.
Once completely cool, cut into fingers and then diamond shapes with a serrated knife.
Arrange on the trays, spaced apart, and bake for 5 minutes.
Remove the gluten-free almond cakes to a wire rack to cool before serving.