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Almond biscuits

Almond biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 34

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

  • Freezable
Nutrition: per biscuit
HighlightNutrientUnit
kcal47
fat2g
saturates0g
carbs5g
sugars4g
fibre0g
protein1g
low insalt0g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2012

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A star rating of 3 out of 5.15 ratings
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