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)
  1. Mix the icing sugar and ground almonds together

  2. Add the honey and egg whites and mix until you have a smooth, firm dough

  3. Leave to rest in the fridge for at least 30 minutes

  4. Preheat the oven to 150°C/Gas 2 and lightly grease two baking trays

  5. Divide the dough into four equal pieces

  6. Dust a work surface with icing sugar and roll each piece of dough into a rough sausage shape

  7. Slice each sausage into 8-10 equal pieces

  8. 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

  9. Fill the indents with a little jam, crème patissière or flaked almonds

  10. Bake for around 15 minutes

  11. To test that the biscuits are ready, take the trays out of the oven and tap them lightly on a work surface

  12. The biscuits should release themselves from the trays

  13. Leave to cool

No extra notes


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