Classes

Italian Almond Biscuits

I made these really cute and yummy biscuits and served them at card class Wednesday night. Everyone loved them and asked for the recipe so I thought you’d enjoy them too.

Almond Biscuits Confetti Design class

 

Italian Almond Biscuits (makes 30)

2 Tbsp flour
1 ¼ cups caster sugar
2 ¼ cups ground almonds
2 tsp ground cinnamon
Grated rind and juice 1 lemon
2 large egg whites
About ¼ cup icing sugar for dusting

  1. Stir togetherthe flour, sugar, ground almonds, cinnamon, lemon juice and rind.
  2. In a clean bowl, beat the egg whites until they form stiff peaks but are not dry. Gently fold the flour and sugar mixture into the egg whites.
  3. Roll tablespoonfuls of the mixture into balls and place on the baking tray, allowing room for spreading. Set the tray aside uncovered for 6-8 hours.
  4. Before baking, dust these amaretti biscuits with a heavy layer of icing sugar.
  5. Bake at 160C for 20 minutes or until the biscuits begin to brown a little around the edges. Cool on a cake rack. Store in an airtight container. Dust, if wished, with more icing sugar before serving.

 

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