Embedded Files
Ingredients
Ingredients
Equipment Required
Equipment Required
300g (3 cups) almond meal
250g caster sugar
2 egg whites
finely grated zest of 1 lemon
icing sugar, for dusting
Mixing bowl
Baking tray
Method
Method
Preheat the oven to 180°C.
Line a baking tray with baking paper.
Mix the almond meal and sugar in a large bowl. Add the egg whites and lemon zest and mix through to create a paste (using your hands is best here).
Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles (give or take!).
Dust in the icing sugar to coat well, then place onto the lined tray, leaving room for spreading.
Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
Cool on a rack.
Ready to go into the oven
Cooling on a rack
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Baking, gluten free, vegetarian, italian almond biscuits, biscuits
Tips
Tips
These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.
Making these biscuits is super easy but very sticky work! To avoid sticky hands in the icing sugar, try forming up the biscuits first, then washing hands, before rolling one at a time in the icing sugar.
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