Almond biscuits
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Almond biscuits

By Jeremy Lee

These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 47
  • fat 2g
  • saturates 0g
  • carbs 5g
  • sugars 4g
  • fibre 0g
  • protein 1g
  • salt 0g

Ingredients

  • 4 egg whites
  • 140g caster sugar
  • 2 tbsp plain flour
  • 140g ground almonds

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.

  2. Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

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