Many years ago, we were out for Chrismtas Day lunch and we had these fabulous almonds puffs on the dessert table. I was determined to learn how to make them.
I found a few recipes and played around with them and ended up with this one as my go-to!
The keep really well for days in an airtight container (if they last that long).
350gm Ground Almonds
2 Egg Whites (at room temperature)
1 1/4 cups of Caster Sugar
1 cup of Icing Sugar
– Preheat oven to 180C and line a large baking tray with non-stick paper
– Place the egg whites in a large bowl and whisk until light and fluffy
– Add the caster sugar and almond meal
– Using your hands, mix together until well combined
– Place the icing sugar in a separate bowl
– Roll a heaped teaspoon of the mixture into a ball and drop into the bowl of icing sugar and toss to coat
– Place each completed ball on a baking tray
– Leave space between each ball to allow for expansion
– Bake on the centre shelf for 10 – 15 minutes. When they have cracked slightly on top and have a small golden patch on the base they are ready.
– Allow to cool on the tray for a few minutes so that they firm up and don’t crumble.
– Transfer to a wire rack until completely cold.
If you use pure icing sugar, these are a fabulous gluten free treat.
This recipe will make approximately 30 balls.
These little balls of yumminess are always made at Christmas and Easter time and a few batches in between.
What is your favourite biscuit that you love to make?
Sharing for #IBOT with Essentially Jess