Sunday, 4 April 2010


These are delicious Italian Almond biscuits made with ground almond, egg white and sugar - no flour, so they're gluten-free! =)

I had lots of egg whites frozen from my CNY bakes, so it was a cinch to make these cookies for Easter.

60g Egg White
250g Ground Almond (bought from Phoon Huat)
200 grams Castor Sugar that has been processed through the food processor
1/2 teaspoon Almond Essence (optional)

1. In a mixer, add the ground almond and castor sugar and mix for 1 minute.
2. Into the mixer, add the egg white in 3 batches, until everything comes together.
3. Roll the sticky dough, teaspoonful by teaspoonful onto a lined baking tray.
4. Pop it into a pre-heated oven at 190 degrees C, for about 5 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
5. Remove from the oven and cool on a rack. When cool gently peel cookies from the baking paper. If they stick, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

Recipe adapted from:

This cookie keeps well and usually taste better a few days after baking... if they can last that long. ;p

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