Sweet, chewy almond biscuits, coated in sesame seeds, flaked almonds, or filled with a drop of raspberry jam.
This the the second recipe I have tried out from sicillian desert cookbook. I chose to make these little biscuits because the recipe was so simple and I love almonds so I knew they would be delicious.
The biscuits turned out really nicely, although I think I probably should have made them about half the size as they are supposed to be tiny little mouthfulls, whereas mine are slightly gargantuan!
I really like the way you can change how the biscuits taste and look just by rolling them in a different topping or adding a tiny little bit of jam. I will definitely be making them again to try out a few different variations.
I know it’s a bit early to be talking about Christmas, but when I made these I couldn’t help but think about how lovely they would be as a small Christmas gift, if you wrapped then up nicely.
Variations: Any kind of nut would work as the coating, I might try pistachios next time. I also think dipping a few in chocolate would be delicious!
Ingredients: Makes 20 Biscuits
- 300g ground almonds
- 100g plain flour
- 4 egg whites
- zest of one lemon
- flaked almonds
- sesame seeds
- crushed pistachios
- raspberry jam
Preheat the oven to 180C and grease a few baking trays.
Combine all the ingredients for the dough in a large mixing bowl and beat until it forms a smooth, stiff dough.
Coat your hands in flour, take small pieces of dough, and roll into balls. Then roll in the coating of your choice and transfer to the prepared baking trays. Making sure the biscuits are a few cm apart, allowing them to expand slightly.
To make the jam filled biscuits, take small pieces of dough, roll into balls and place on the baking tray. Use your thumb to press a dent in the top of the ball, and fill with 1/2 a tsp of jam.
Bake in the preheated oven for 15 minutes, until cooked though and golden brown. Transfer to a wire ack and leave to cool. Sprinkle with icing sugar and serve!