Homemade Almond Biscuits Recipe in 25 Min
Are you looking for a quick and tasty indulgence that is wholesome, fab, gluten-free, and very nutty? Well then, these homemade almond biscuits might solve your problem. They’ll be ready in 25 minutes and can provide that quick nibble, afternoon tea break, or last-minute dessert. Very few ingredients and maximum taste make this recipe perfect for beginner bakers and almond lovers alike.
Why Almond Biscuits?
Almond biscuits could be one of the more comforting things: subtly sweet, naturally gluten-free, and surprisingly satisfying for a quick recipe. Almond flour lends these biscuits a nice flavor and a somewhat chewy texture, while the flaked almonds sprinkled on top contrast that chewiness with lovely crunch. If you’re after something even more whimsical and fun, try these teddy bear in a blanket cookies for another charming homemade treat.
They are also one of those recipes that take modifications with the mood: zesty and bright, or baked spices? You can have them dipped in chocolate if you want.
What You'll Need
Here’s all you need to get baking (makes around 12 small biscuits):
1 cup (100g) ground almonds (almond flour)
1/4 cup (50g) sugar – caster or granulated, both work just fine
1 egg white
1/2 teaspoon almond extract (optional, but really nice)
Pinch of salt
A bunch of flaked almonds to garnish would not hurt.
Well, aside from that, you can also gratify those tangs by just throwing in some lime peels, vanilla essences, or even sprinkle on some cinnamon if you’re in the mood for something wild.
How to Prepare Almond Biscuits
1. Prepare the Oven
Set on 180 degrees Celsius and align a tray with baking sheets.
2. Mix Dry Ingredients
In a mixing bowl, mix the ground almonds, sugar, and a pinch of salt.
3. Add the egg white and extract
Pour in the egg white and almond extract. Mix it all up until you get a thick, sticky dough.
4. Shape and top
Scoop out heaped teaspoons of dough and roll them into small balls. Place them on the tray. Flatten them just a bit with your fingers. Top each one with a few flaked almonds.
5. Bake!
Bake for approximately 12-15 minutes in an oven. Remove when edges become lightly golden. Allow cooling for a few minutes before transferring cookies on wire rack to let rest.
How To Enjoy Them
These cookies are lovely on their own, but it does not hurt to accompany them with a hot drink. Take along for your afternoon-caffeine hit or with a pot of herbal tea as a sidekick. Moreover, they taste pretty much awesome when dipped in a bit of dark chocolate (just saying). If you’re into classic flavours, this mini chocolate chip cookies recipe is another cozy companion to your coffee or tea.
Wrap them up in parchment and twine, and they also make a gorgeous homemade gift.
Storing Them
When cool, store your almond cookies in an airtight container. They would last about a week at room temperature. Want more? Freeze them, thaw before serving, and they’re still yummy.
FAQs:
Can I make them vegan?
Yes! Just swap the egg white for about two tablespoons of aquafaba (the liquid from canned chickpeas). It works surprisingly well.
What if I don’t have almond flour?
No problem. Just grind whole almonds in a food processor until you get a fine, floury texture.
Can I reduce the sugar?
You can! Try cutting it down a bit or using a sugar substitute like erythritol if you’re watching carbs.
How can I jazz them up?
Try mixing in some chopped chocolate, dried fruit, or orange zest. Or dip half of each biscuit in melted chocolate once they’re cool. Yum.