Almond Biscuits

Almond Biscuits


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About this recipe: These simple cookies require few ingredients and are quickly made.

Lynn Lewis and Joachim Wahnschaffe

Serves: 16 

  • 40 g (1/4 cup) blanched almonds
  • 1 egg
  • 110 g (1/2 cup) caster sugar
  • 1/2 teaspoon baking powder
  • 55 g (1/2 cup) ground almonds
  • 120 g (1 cup) semolina
  • 1/2 teaspoon grated lemon zest
  • 4 drops almond essence

Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Use a large baking tray and line with baking paper. Preheat the oven to 200°C. Chop almonds finely. Spread on a plate and set aside.
  2. Place egg and sugar in a bowl and beat until pale and fluffy. Add remaining ingredients; stir well.
  3. With moistened hands, shape the dough into 16 walnut-sized balls. Dip one side of each one into the reserved almonds. Place balls 2 cm apart, almond-side-up, on the baking tray.
  4. Bake for 8–10 minutes until well risen and golden brown. Leave to cool on tray for 1 minute, then transfer to a wire rack to cool completely. Dust with a little icing sugar just before serving, if desired. Store in an air-tight jar or tin.

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