“Mm, yes, please, but I feel like a shortbread too.”
Ooh, Belinda goes looking for one of her biscuit cookbooks she knows has something similar.
So, the coffee was made but we had to wait for some biscuits to drink it!!
These were so simple and while Sophie doesn’t like them (oh what a shame there are all the more for us) and the girls can’t take them to school because of the nuts, I will certainly add these to our biscuit repertoire.
Recipe has been adapted from the Australian Women’s Weekly Biscuits, Brownies and Biscotti – Greek Almond Biscuits.
I only had 250g almond meal, not quite enough, so I whizzed up 140g raw almonds in the Thermomix (any blender will do it). I love how it is then a little different to the blanched almond meal and adds more of an almond flavour and brown colour to the biscuit. I also much prefer using raw caster sugar for all my baking as it gives it a slight caramelisation. How many flaked almonds used will depend on how many stick as they are rolled but I used about 100g.
Apparently theses biscuits are suitable to freeze and can be stored for a week in an airtight container. Who has a batch of biscuits around for a week?
250g almond meal
RECIPE – Makes 24
250g almond meal
140g almonds, ground
200g raw caster sugar
3 egg whites, lightly beaten until fluffy
100g flaked almonds
- Preheat oven to 180ºC and line a baking tray.
- Combine almond meals and sugar.
- Add egg whites and mix until well combined and mixture is a firm paste.
- Take a tablespoon at a time and roll in the flaked almonds.
- Roll into an 8cm / 3 inch log, form into a crescent and press into the flaked almonds again.
- Cook for 15 minutes until lightly golden.
- Allow to cool (if you want!) and enjoy with a coffee 🙂