Crunchy on the outside and soft on the inside.
These Italian almond biscuits are super easy and extremely moorish…
Happy Christmas Baking
Makes 18-20 biscuits
Time 25 minutes (Eggs need to be at room temperature)
1 cup of caster sugar
2 ½ cups of almond meal
3 egg whites (if large eggs, use 2 and eggs need to be at room temperature)
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
18 -20 almonds
sifted icing sugar for coating
Place sugar, almond meal, egg whites, vanilla and almond extract in a mixer and beat together for 2 minutes or until a sticky dough is formed.
Roll the dough into ball shapes using a teaspoon to measure.
Coat them liberally in sifted icing sugar and place them onto an oven tray lined with baking paper.
Make an indent in each ball of dough with your index finger, then place an almond into each indent.
Bake at 180°C/ 350°F for 18-20 minutes.
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