Almond biscuits

Almond biscuits

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per biscuit

kcalories
47
protein
1g
carbs
5g
fat
2g
saturates
0g
fibre
0g
sugar
4g
salt
0g

Ingredients

  • 4 egg whites
  • 140g caster sugar
  • 2 tbsp plain flour
  • 140g ground almonds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it 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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

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

Comments

Show comments
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

Tips