These traditional Italian chewy almond cookies also happen to be gluten-free and make a beautiful festive gift (that’s if you can bare to part with them!).
These biscuits couldn't be easier to whip up and only require 5 ingredients. They make for the perfect homemade Christmas gift.
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Yields:
18
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
105
Ingredients
200 g blanched almonds, see GH TIP
150 g icing sugar, plus extra to dust
Finely grated zest 1 lemon
1 tsp. almond extract
2 medium egg whites
Directions
Step 1Toast the almonds in a dry frying pan over medium heat until golden. Empty into a food processor and leave to cool completely.
Step 2Whizz the toasted almonds, icing sugar, lemon zest, almond extract and a pinch of salt until as fine as you can get it. In a separate bowl, whisk the egg whites until they hold stiff peaks. Add the almond mixture to the egg whites and mix until combined. If you have time, cover and chill for 1hr (up to 24hr).
Step 3Preheat oven to 170°C (150°C fan) mark 3 and line 2 baking sheets with baking parchment. Scoop out a tbsp of the mixture and with damp hands shape into rugby ball shape. Place on the lined sheet. Repeat with remaining mixture, spacing the balls apart.
Step 4Bake for 15-18min, or until lightly golden. Leave to cool on the sheets for 10min, then transfer to a wire rack to cool completely. Dust liberally with icing sugar before serving.
GH Tip:
Blanched almonds give a better flavour here, but you can use 200g ground almonds instead, if you prefer.
To Store:
Once cool, keep in an airtight container at room temperature for up to X days.
Per biscuit:
Calories: 105
Protein: 3g
Total fat: 6g
Saturates: 1g
Carbs: 9g
Total sugars: 9g
Fibre: 0g
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