Almond biscuits

Almond biscuits

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(15 ratings)

Prep: 15 mins Cook: 20 mins


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

  • kcal47
  • fat2g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0g
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  • 4 egg whites
  • 140g caster sugar
  • 2 tbsp plain flour
  • 140g ground almond


  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.

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Comments, questions and tips

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John Braines's picture
John Braines
12th Jan, 2019
This recipe is very similar to ones for macaroons. They are meant to be cripy on the out side and chewy on the inside. Use fresh ground almonds to maximize taste and add extra almond essence if you want to enhance the flavour more.
1st Apr, 2013
Agree with the above, I'm sure it should be teaspoons. Mine were chewy and hardly tasted of almonds. A bit disappointing...
28th Dec, 2012
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.
23rd Sep, 2012
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 .
4th Aug, 2012
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.
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