Almond biscuits

Almond biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Makes 34
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks

Nutrition and extra info

  • Freezable

Nutrition per biscuit

  • kcalories47
  • fat2g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 egg white
  • 140g caster sugar
  • 2 tbsp plain flour
  • 140g ground almond

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.

  2. Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

arsenal-yummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Agree with the above, I'm sure it should be teaspoons. Mine were chewy and hardly tasted of almonds. A bit disappointing...

abarnden's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The recipe is based on a meringue so I baked these on a low oven for 50 mins, also adding almond essence as suggested by the other bakers. They came out crispy and light. Not sure I'd do them again though.

rosiewesti's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Recipe says to spoon Talespoons onto baking tray but think it hould be teaspoons.
First batch was as above like little sponge biscuits and as I wanted them to be crispy, when cooking my second batch, when they were almost done, I pressed them down with a palette knife and they came out exactly as I wanted them.

Could not taste the almonds much so next time will do as the lady above and add a little almond essence.

I made these to accompany a classic syllabub .

missduval's picture

These turned out more like mini sponge cakes, rather than biscuits. Also, not nearly almondy enough for me. Tried again with less egg and added a few drops of almond essence. Much better.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…