These biscuits always remind me of when we used to visit family or special family occasions with coffee. The aroma of almond lingers when these are baking and self-control is tested when placed on a cooling rack. You can keep these biscuits gluten free by not adding the small amount of flour as they will just be as delicious and soft.
You definitely need at least 2 or even 3 to devour with your coffee!
Makes approx. 18 biscuits
200g almonds meal
220g caster sugar
65g plain flour (optional)
1 tsp vanilla extract
3 egg whites, at room temperature, whisked
Approx 18 whole blanched almonds, slivered or flakes to cover biscuit
Icing sugar, for dusting (optional)
- add 1 tsp almond extract if you like that extra almond flavour
- zest of 1 Orange zest
- add a little more almond meal if not adding plain flour
Preheat oven 160°C. Line 2 baking trays with baking paper.
Place almond meal, sugar and flour (optional) into a bowl and stir to combine. In a separate med-large bowl, gently whisk egg whites until foaming, add vanilla extract and orange zest (optional). Add the dry mixture and mix well.
Scoop 1 tablespoon or small ice cream scoop of mixture, shape into balls and either roll in almond flakes to cover or place onto baking trays and place an almond onto centre of each ball. Gently press down to flatten slightly. Bake approx 15-20 minutes, or until light golden. Stand for 5 minutes. Cool on wire rack.
Dust with icing sugar if you like and enjoy!