Gluten-free almond biscuits
Soft and chewy almond cookies made from a simple marzipan-like dough. Lightly golden and fragrant - perfect with coffee or as a sweet treat anytime.
Updated : 04 December, 2025
Easy
More than 1 hour.
Ingredients
4
Egg whites
1 teaspoon
Almond extract
550 grams
Powdered sugar
pinch
Salt
550 grams
Almond flour
100 grams
Almond flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the egg whites, almond extract, powdered sugar, salt, and almond flour into a food processor and blend until a smooth paste forms.
Step 2
Dust a clean work surface with icing sugar, turn out the mixture, and roll it into a sausage shape. Wrap tightly in cling film and chill in the fridge for 1 hour.
Step 3
Preheat the oven to 160°C and line two baking trays with baking paper.
Step 4
Once chilled, slice the dough into 2cm/1in pieces and roll each piece into a ball. Arrange the balls on the prepared trays, spacing them about 2cm/1in apart. Sprinkle a few flaked almonds on top of each cookie, pressing gently so they adhere and flattening the dough slightly.
Step 5
Bake in batches for 20-25 minutes, or until lightly golden. Allow to cool before serving.
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