Chewy almond biscuits
These are gluten free and with reduced sugar as so much sweetness comes from the almonds and from the fruit. Almonds and apricots go beautifully together.
These make the perfect accompaniment to my baked apricots and raspberries recipe.
This recipe originally appeared in House & Garden magazine, photo courtesy of Helen Cathcart
100g ground almonds
50g whole almonds, skin on, roughly chopped
80g caster sugar
3 egg whites
1/2tsp vanilla extract
Pinch of sea salt
- Preheat the oven to 180°C/fan oven 160°C/mark 4 and line a baking sheet with baking paper.
- Put all the ingredients in a saucepan and stir well. Cook over a low heat, stirring constantly. At first, the mixture will be quite loose, like semolina pudding, but after a few minutes it will begin to dry out and thicken. When the mixture is beginning to get lumpy and thick, remove from the heat.
- Using a dessert spoon, drop spoonfuls of the mixture onto the baking paper, a few centimetres apart. You should be able to make 12 biscuits. Bake for 15 minutes or until the biscuits are golden on the outside and feel firm enough to lift off the sheet. Cool completely. These can be kept for up to 4 days in an airtight container.