Italian Biscuits
Summary Not available
- 300 g icing sugar (plus a little extra for rolling out)
- 300 g round almonds
- 2 tsp honey
- 3 egg whites
- baking spray (for greasing the baking trays)
- 3 tbsp apricot jam (to finish)
Mix the icing sugar and ground almonds together
Add the honey and egg whites and mix until you have a smooth, firm dough
Leave to rest in the fridge for at least 30 minutes
Preheat the oven to 150°C/Gas 2 and lightly grease two baking trays
Divide the dough into four equal pieces
Dust a work surface with icing sugar and roll each piece of dough into a rough sausage shape
Slice each sausage into 8-10 equal pieces
Lay these rounds of dough on the prepared baking trays, then gently press your thumb into the centre of each so that it leaves an indent
Fill the indents with a little jam, crème patissière or flaked almonds
Bake for around 15 minutes
To test that the biscuits are ready, take the trays out of the oven and tap them lightly on a work surface
The biscuits should release themselves from the trays
Leave to cool
No extra notes