I always have heaps of egg whites in my freezer, waiting to be used up in some way. Traditionally I would leave them for sorbets, meringues, biscotti or friands … so it was wonderful to be given this lovely recipe by my dear younger sister Fiona.
Easy to make, one batch makes about 2 dozen so they're good for a crowd, and an added bonus is that they're gluten free for anyone that needs to be mindful of that.
I have made the recipe using blanched almonds, and almonds with the skin on, and the only difference is the final look … if you prefer a whiter biscuit (like the picture) then use blanched almonds (this is my preference). Fiona also told me that she halved the sugar and got more of an “almond” flavour that she loved, so this is another option for you, but I used the full amount of sugar as I have a well known “sweet tooth”.
- 450 g almonds (either blanched or skin on)
- 200 g golden caster sugar
- 3 drops almonds essence (or very fine zest of 1 lemon)
- 105-110 g egg white, room temperature (usually from 3 large eggs)
- 150 g slivered or flaked almonds (for coating)
Preheat oven to 180ºC fan forced.
Line two baking trays with baking paper.
Place almonds into TM bowl and mill 6 sec/speed 7. Scrape around sides of bowl then mill for a further 2 sec/speed 7. The almonds should be fine but still with a little bit of texture.
Add sugar, essence and egg white and mix 10 sec/speed 5.
Scrape mixture out into a bowl.
Half fill a glass with water, dip a tablespoon into the water, then immediately use the tablespoon to measure out a biscuit. Place the measured dough into a bowl containing the slivered/flaked almonds, gently moving it around to coat it before placing it onto a baking tray. Gently press down on the biscuit with your fingers to flatten it out a little. Repeat until all of the dough has been used.
Place one tray into the oven and bake for 10 minutes, turn tray around and bake for a further 10 minutes or until nicely golden brown. Repeat with the second tray.
Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely. Store in an airtight container for up to a week (if they last that long!)