Italian Almond Biscuits


Almond biscuits share similarities with traditional Amoretti, these crunchy, moreish biscuits are easy to make and even better to eat. Tightly locked in a sealed container these Italian treats should last up to 3 days.

Italian Almond Biscuits
Yields 24
  1. 3 Medium Free-range egg whites
  2. 300g Ground almonds
  3. Half teaspoon Almond extract
  4. 200g Caster sugar
  1. Preheat the oven to 190C. Prepare a tray lined with greaseproof paper or a macaroon mat if you have one.
  2. Whisk the egg whites in a bowl, using an electric whisk or ,if you’re feeling strong, a metal balloon whisk and whisk the egg whites until beginning to foam. Slowly add the sugar while whisking to create a thick meringue.
  3. Whisk in the almond extract and once combined, use a large wooden spoon or spatula to fold in the ground almonds. The mixture will be quite stiff and thick.
  4. Spoon the mixture into a piping bag and pipe small rounds about 4cm wide onto the sheet, well spaced apart. Bake in the oven for 12-16 minutes. Once golden and crisp turn the oven off and leave the door slightly ajar. This will help the biscuits dry out and become beautifully crunch.
  5. Remove the biscuits from the oven and leave on a wire rack to cool. These biscuits are perfect with a cup of coffee.
Artisan Traveller


Please enter your comment!
Please enter your name here

I accept the Privacy Policy