These almond biscuits are perfect with a cup of tea, coffee and if it suits you, just on there own. Don’t eat them all at once!
I made these biscuits with the help of my family for our wedding. They were served at the reception with tea and coffee. Just lovely.
Most almond recipes have the same ingredients but the method used to make them seem to produce completely different results. I have tried so many almond biscuits but this recipe was given to me by my cousin in Australia and it is perfect. They are crisp on the outside and chewy on the inside.
You can bake them with rice paper on the bottom but I never have. Just put the mixture onto baking paper and they peel right off once baked.
- 600 grams ground almonds
- 450 grams caster sugar
- 3 teaspoon baking powder
- 1 teaspoon almond essence
- 5 egg whites
- Whole blanched almonds and glace cherries halved
- 100 grams icing sugar
- Preheat oven to 170oC.
- Mix together ground almonds, caster sugar, baking powder and almond essence.
- In another large bowl whisk the egg whites until foamy and frothy.
- Add the almond mixture slowly to the egg whites until all mixed well together.
- Line a baking tray with baking paper.
- Take tablespoons of the mixture and make into balls (golf ball size).
- Dip into the icing sugar and place on the tray. Add either an almond or glace cherry on top.
- Bake in the oven for 15 minutes. They should be lightly browned.
- Remove from the oven and allow to cool.