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Italian almond biscuits

  • Makes 30
Italian almond biscuits


  • 2 tablespoons flour
  • 1¼ cups caster sugar
  • 2¼ cups ground almonds
  • 2 teaspoon ground cinnamon
  • grated rind and juice 1 lemon
  • 2 large egg whites
  • about ¼ cup icing sugar for dusting


  1. Stir together the flour, sugar, ground almonds, cinnamon, lemon juice and rind.
  2. In a clean bowl, beat the egg whites until they form stiff peaks but are not dry. Gently fod the flour and sugar mixture into the egg whites.
  3. Roll tablespoonfuls of the mixture into balls and place on the baking tray, allowing room for spreading. Set the tray aside uncovered for 6-8 hours.
  4. Before baking, dust these amaretti biscuits with a heavy layer of icing sugar.
  5. Bake at 160ºC for 20 minutes or until the biscuits begin to brown a little around the edges. Cool on a wire rack. Store in an airtight container. Dust, if wished, with more icing sugar before serving.

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