These soft, chewy Tuscan biscuits are great with coffee, ice cream, sorbet and creamy puddings.
to 20 minutes
to 35 minutes
2 Medium egg whites
2 tbsp Clear honey
175g Icing sugar, plus extra for rolling and dusting
½ tsp Baking powder
3 tbsp Wheat-free and gluten-free plain flour
1 Orange, zest
50g Chopped mixed peel
250g Blanched almonds
Preheat the oven to 120°C/gas ¾ and line 2 baking trays with greased baking parchment. In a food processor, blend all the ingredients except the egg whites until the mixture resembles coarse breadcrumbs. Transfer to a large mixing bowl. Whisk the egg whites until stiff. Stir them into the almond mixture to form a soft dough.
Sprinkle icing sugar over the work surface and roll the dough with lightly dusted hands into a flat sausage roughly 2.5cm high and 5cm wide. Cut the sausage into 1cm-thick slices and place on the baking trays. Dust with icing sugar and bake for 18–20 minutes or until they are the colour of straw. Cool on a wire rack and dust with more icing sugar.
Glossary Items for this recipe
Ice cream machine
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