Little almond biscuits: the right accessory for an mid-day cuppa. Let us get dunking.
These tasty little almond biscuits are fast and simple to create, and therefore are very moreish! They keep well inside a tin so might be very helpful to possess around in situation of unpredicted visitors or hungry children. They create an excellent finish to some light meal or perhaps a snack anytime of day – and therefore are especially good having a cuppa. Wealthy with almonds, they’re really quite light simply because they just use egg-whites and also have a soft, meringue-like texture. Love almond biscuits? Try these Amarettis.
- 3 egg-whites
- 1tbsp amaretto or milk
- 150g ground almonds
- 150g caster sugar
- 25 whole almonds (optional)
Pre-heat the oven to 200°C/180°C Fan/400°F/Gas mark 6. Line a baking tray with greaseproof paper.
Whisk the egg-whites having a fork until creamy.
Fold in 1/three of the ground almonds and sugar, trying to not knock an excessive amount of air from the mixture. Add some amaretto or milk. Add some remaining almonds and sugar.
This mixture ought to be soft and wet enough to decrease easily from the spoon should you push it with another teaspoon. If it’s too wet, add 1tbsp ground almonds. If it’s too dry, give a a little milk.
Us dot teaspoons from the mix to the baking tray and top by having an almond, if using.
Repeat until all of the mix used, departing about 3cm in between each biscuit around the tray.
Bake for 10-12mins, until light golden brown but nonetheless slightly squishy to the touch. They’ll crisp as they awesome, so don’t worry when they appear over-soft. They’re going to have a scrumptious soft center once the outsides are crispy. Awesome around the tray, after which store within an air-tight tin.