Description
Makes 20
Ingredients
Units
Scale
- 2 Large Free Range Egg Whites (approx. 80g)
- 1/4 tsp Almond Extract (Grapefruit or Orange Extract if you can get it)
- 1/4 a Pink Grapefruit, zested
- 200g Icing Sugar
- 260g Ground Almonds (give the almonds an extra blitz in a blender if chunky)
Instructions
- Using a stand mixer or hand whisk the egg whites to stiff peaks in a clean bowl, then whisk in the almond/orange extract and grapefruit zest.
- In a separate bowl, sift together the icing sugar and ground almonds. Gently fold this into the whisked egg whites until it all comes together into a dough. Blitz any remaining ground almond that is too big to sieve through. Cover and chill for at least 4 hrs, or preferably overnight.
- Heat the oven to 190C. Turn the dough out onto a work surface that is dusted with plenty of icing sugar. Roll into a long, fat sausage (about 40cm long) and cut 2cm-thick slices down the length (you should get about 20). Shape each slice into an oval and pat down the tops a little into the icing sugar on the work surface– the biscuits should be about 4-5cm wide and 5-6cm long. Arrange on a baking tray lined with baking parchment and dust with more icing sugar.
- Once all the biscuits are formed, leave on the tray before baking for 15 minutes, as this will help develop the crackled top to the biscuits.
- Bake for 18-22 mins until the biscuits are just turning brown. They will be soft, but will firm up as they cool. Leave to cool completely on the tray. Perfect with a strong coffee for a midmorning pick me up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian