Quick, easy, delicious, gluten-free and dairy free. This is a great recipe to have on standby and if you hide the biscuits from Wilbur in an airtight container they will have 5 days or maybe more. Silvia Colloca made these recently on Adam Liaw's TV show and suggested an option I am keen to try soon - swap the almond meal for hazelnut; use frangelico instead of limoncello; and switch out lemon zest to orange instead. Sounds yummy and Wilbur volunteers to taste-test. I make these biscuits a bit smaller than suggested which yields about 30-32. I have also included a 'halved' ingredient list if you only want to make about a dozen or so, although it is just as easy to make a full batch - they seem to disappear very quickly! Enjoy! Colleen
Preparation 15 - 20 minutes
Makes 30 - 32 two bite biscuits OR Halved option makes 14 - 16
Cooking 10 - 12 minutes
Ingredients for full recipe
300 gram almond meal - rub out any lumps
250 gram caster sugar
2 egg whites - lightly beaten
2 tablespoons Limoncello
Finely grated zest of 1 lemon
extra sifted icing sugar for rolling/dusting
OR OPTION - HALVED INGREDIENT LIST
125 gram caster sugar
1 egg white - lightly beaten
1 tablespoon Limoncello
Finely grated zest of 1 small lemon
extra sifted icing sugar for rolling/dusting
METHOD
Preheat oven to 175 - 180 ℃ and prepare 2 flat non-sided trays with baking paper
Sift a little icing sugar into a shallow bowl (about saucer width) and set aside.
Use a large mixing bowl to combine the nut meal and caster sugar.
Add in the lightly beaten egg whites, limoncello and lemon zest. Use your hands to quickly combine - will feel like wet clumpy sand.
Pinch off small amounts and roll into walnut sized ball shapes. I pop them all on one tray.
Then lightly roll each ball into the sifted icing sugar and place on 2 trays leaving space between each biscuit. Leave as balls.
Bake approx 10 - 12 minutes until tops slightly 'crack' and base is firm.
Remove and place on a wire rack to cool.
Store in airtight container.
Enjoy! Colleen
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