These tasty little biscuits are quick and easy to make, and are very moreish! They keep well in a tin so are very useful to have around in case of unexpected guests or hungry children. They make a great end to a light meal or a snack at any time of day – they are especially nice with a cup of coffee. Rich with almonds, they are actually quite light because they only use egg whites and have a chewy, meringue-like texture.
- 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 with a fork until frothy.
Fold in 1/3 of the ground almonds and sugar, trying not to knock too much air out of the mixture. Add the amaretto or milk. Add the remaining almonds and sugar.
The mix should be soft and wet enough to drop easily off the spoon if you push it with another teaspoon. If it’s too wet, add 1tbsp ground almonds. If it’s too dry, add a splash of milk.
Dot teaspoons of the mix onto the baking tray and top with an almond, if using.
Repeat until all the mix used, leaving about 3cm between each biscuit on the tray.
Bake for 10-12mins, until light golden brown but still slightly squishy to touch. They will crisp up as they cool, so don’t worry if they seem over-soft. They will have a delicious chewy centre when the outsides are crispy. Cool on the tray, and then store in an air-tight tin.
Top tip for making Little almond biscuits
Replace the amaretto with milk, if you prefer an alcohol-free biscuit.