Almond Biscuits

Simple Almond Biscuits

plate of amaretti(You can read a blog post about this recipe by clicking here).

These simple almond biscuits are best made in a food processor, if you prefer to use pasteurised egg, they taste just as good made with 2 chicks egg whites. If you need a gluten free biscuit for a trifle these are ideal as they soak up alcohol particularly well. I have even used them as the base for an impromptu Tiramusi!

Preheat the oven to gas mark 4. Gather together your ingredients and impress your friends with your baking talents!

almond biscuit ingredients

Ingredients

150g ground almonds

100g unrefined caster sugar

2 lightly beaten egg whites

2 tablespoons of Amaretto (or almond) liqueur (optional, but does  affect the taste if you leave it out).

Method

Line a baking sheet with silicone paper or baking parchment. Put all the ingredients in the food processor and process for a few seconds until all the ingredients are combined and the mixture resembles soft marzipan.

Scoop out spoonfuls of the mixture and roll into balls (I like mine about the size of a walnut).

Place the balls on the baking sheet.

Bake for 15 – 20 minutes or until browned on the top, but slightly soft to the touch.

Allow to cool on a rack and resist the temptation to eat them all straight away!

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  • I’m Tracey Todhunter. I’m a freelance writer. specialising in green / ethical living – with a “sideline” in craft!

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#crochet #crochetgirlgang #neverenoughshawls #sheshed #madenotmanufactured #crochetlove Free food! Next best thing to growing your own food is eating other people's homegrown. I'm looking after my neighhour's garden & boy does he have a lot of radishes just now! I have written a blog post about more of my favourite (almost) free foods. Link in profile, now I'm off to pickle these radishes.
#frugalfood #foraging #ediblegarden #growyourownfood #girlgardener #allotmenteering #eattheseasons #permaculture  #zerowaste #slowliving #gardentotable #organicgardening #forktofork I'll admit it, I grow this mostly for it's amazing colour - but the stems are delicious sauted with chorizo or streaky bacon!
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