Gluten-free almond biscuits
Matt Tebbutt's amaretti are small and perfectly formed. These are great with coffee or as an after dinner treat.
A low-FODMAP portion is 1 biscuit.
Ingredients
- 4 medium egg whites
- 1 tsp almond essence
- 550g/1lb 4oz icing sugar, plus extra for dusting
- pinch salt
- 550g/1lb 4oz ground almonds
- 100²µ/3½´Ç³ú flaked almonds
Method
Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste.
Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.
Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper.
When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.
Bake in batches for 20-25 minutes or until lightly golden.