Chewy almond macaroon biscuits

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Preparation and cooking time
- Prep:20 mins
- Cook:20 mins
- plus cooling
Easy
Makes 20-25

Freezable
Gluten-free
Vegetarian

Nutrition: Per serving (25)
Nutrient	Unit
kcal	87
fat	5g
saturates	0.4g
carbs	8g
sugars	8g
fibre	0.2g
protein	3g
salt	0.02g

Ingredients

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)

For cinnamon balls

1 tbsp ground cinnamon
4 tbsp icing sugar

Method

STEP 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
STEP 2
In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.
STEP 3
Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
STEP 4
Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
STEP 5
To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins – you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.