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Grain-Free Brie En Croute with Fig Jam and Marcona Almonds


  • 1 cup almond flour
  • 2/3 cup arrowroot starch
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/4 cup nonhydrogenated vegetable shortening like Spectrum
  • 1/4 cup water
  • 8 ounce Brie round
  • 2 tablespoons fig jam
  • 1/4 cup chopped salted marcona almonds
  • 1 teaspoon fresh lemon rind
  • 1 large egg beaten


  • Preheat oven to 375°.
  • Combine almond flour, arrowroot starch, sugar, salt, xanthan gum, and baking powder in a medium bowl. Cut or stir in shortening until mixture resembles coarse meal. Stir in water to form a dough.
  • Roll out dough on a piece of parchment paper lightly sprinkled with arrowroot starch. Roll dough to a circle that is about 2 times the size of the round of Brie. (Hold out just a bit of dough, if desired, to roll out and make leaves, holly, or other decoration for the top of the Brie.)
  • Place Brie in the middle of the rolled out round.
  • Spread 2 tablespoons fig jam on top of Brie. Sprinkle almonds on top of jam. Sprinkle lemon rind over almonds.
  • Carefully begin to fold the dough round up and over Brie, using parchment to help. Once Brie is fully enclosed in the dough, press seams together lightly to seal. Brush with lightly beaten egg white. (Top with extra dough decorations and brush those too.)
  • Transfer parchment with Brie to a baking sheet.
  • Bake at 375° for 35 minutes or until golden.