Italian Almond Biscuits
They are moist, deliciously moreish and will hold their shelf life extremely well, they are also gluten and wheat free.
I adore these biscuits as I have grown up with them all my life. They are moist, deliciously moreish and will hold their shelf life extremely well, they are also gluten and wheat free. You can vary the shapes and sizes and I have seen them garnished with almonds, cherries and pieces of citron a type of candied peel.
- 1kg almond meal
- 800g caster sugar
- 300g egg white, slightly beaten
- 2 tbsp honey
- Dash of vanilla essence
- 1/4 tsp baking powder
- 2 cups icing sugar
Preheat the oven 175c
This recipe can be done with a mixer with a dough or paddle attachment or by hand.
Place all the ingredients into a mixer and combine together until you reach a soft dough.
Pour the icing sugar onto a tray so it is easy to roll the biscuits.
Take small amount s of the mixture and roll them in the icing sugar to form a log.
You can also pipe the biscuits then dust them heavily with icing sugar before baking.
Place the biscuits onto a sheet of baking paper on a tray and bake for 12 minutes until a soft dusty pink colour.