Chewy Almond Macaroon Biscuits
These traditional almond macaroons are a delightful Jewish treat, ideal for Passover or as a snack. They are naturally dairy-free and gluten-free, made with just ground almonds, sugar, and egg whites. The biscuits bake to a golden edge with a wonderfully soft and chewy centre. For a festive variation, you can roll the dough into cinnamon-spiced balls coated in icing sugar. This simple recipe makes 20-25 biscuits in about 40 minutes total.
Ingredients
- 225g ground almonds
- 120g caster sugar
- 2 egg whites
- 20 blanched almonds (optional)
- 1 tbsp ground cinnamon
- 4 tbsp icing sugar
Method
- Preheat your oven to 180C/160C fan/gas 4. Prepare a large baking sheet by lining it with baking parchment. Combine the ground almonds and caster sugar in a large mixing bowl.
- Take a separate bowl and whisk the egg whites until they become foamy. Pour this into the almond and sugar mixture and stir thoroughly to create a slightly sticky dough that holds together.
- With lightly damp hands, take a heaped teaspoon of the mixture and roll it into a ball roughly 4cm wide. Place it on the tray and press gently with wet fingers to form a thick disc, spacing them at least 3cm apart. Optionally, press a blanched almond into the top of each biscuit.
- Bake the biscuits for 18-20 mins until the edges begin to turn a light golden colour. Transfer them to a wire rack to cool completely. They should have a chewy, soft middle. over-baking will make the centre hard.
- For the cinnamon ball variation, mix the ground cinnamon with the almonds and sugar before adding the egg white. Shape the mixture into balls without flattening them. Bake for 18-20 mins, keeping the centres soft. While still warm, gently roll each ball in a bowl of icing sugar to coat, then allow to cool fully.
Nutrition (per serving)
Calories87 kcal
Fat5 g
Carbs8 g
Sugars8 g
Protein3 g
Sodium8 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinejewish
DietGluten-free, Vegetarian
