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Chewy almond macaroon biscuits on a wire rack

Chewy almond macaroon biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 20-25

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: Per serving (25)
NutrientUnit
kcal87
fat5g
saturates0.4g
carbs8g
sugars8g
fibre0.2g
protein3g
salt0.02g
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Ingredients

  • 225g ground almonds
  • 120g caster sugar
  • 2 egg whites
  • 20 blanched almonds (optional)

For cinnamon balls

  • 1 tbsp ground cinnamon
  • 4 tbsp icing sugar

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.

  • STEP 2

    In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.

  • STEP 3

    Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.

  • STEP 4

    Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.

  • STEP 5

    To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins – you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Goes well with

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