These are the BEST EVER, absolutely moreish and delicious Sicilian almond cookies you'll ever taste. With a thin and crispy crust outside, and amazingly soft and chewy inside, it's quite impossible to stop at one. The secret is to use roasted almond meal, which gives it a rich nutty and almost caramel-like flavour. Continue reading for the recipe.
Italian Almond Cookies
Adapted from Good Food
Ingredients
250g roasted almond meal
3 egg whites, beaten until stiff
150g white sugar
1/2 tsp vanilla essence
1/2 tsp almond essence
Icing sugar, to coat biscuits
Flaked almonds
Method
Using your hands or a large spoon, mix all ingredients (except icing sugar) together in a bowl and rest for 1/2 an hour.
Preheat oven to 180C. Make small balls of about 3 cm by rolling them between your palms, then lightly roll them in the icing sugar. If the mixture is too soft, that's okay. Just drop spoonfuls of the mixture in the icing sugar and gently roll them until covered all over with sugar.
Place on trays lined with baking paper.
Gently press a few flaked almonds into the top of the biscuits.
Cook until biscuits become lightly browned on top - about 12 minutes.
Remove from oven and allow to cool before serving.
The biscuits can be stored in the fridge in a sealed container for up to one month.
