Almond Biscuits Recipes

EASY ALMOND FLOUR BISCUITS (KETO, GLUTEN-FREE)

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
• In a medium-sized mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
• Add the butter to the almond flour mixture and use your fingertips to mix it in. Stop when the flour looks slightly clumpy and there aren't any visible pieces of butter left.
• Add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
• Use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet. Bake the biscuits for 30 to 35 minutes, or until golden.
• Cool the biscuits on the baking sheet for 15 minutes before moving them to a wire rack to cool completely. Almond flour biscuits are best eaten warm, topped with butter.

CHEWY ITALIAN ALMOND BISCUITS

Steps:

• Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper.
• Place your almond flour, lightly whisked egg whites, caster sugar and vanilla essence and almond essence in a bowl and mix well with a fork.
• Sprinkle your icing sugar on a chopping board or plate.
• Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
• Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.