Spice biscuits

    55 minutes

    In this classic festive recipe, almonds are used in place of flour to produce delicious chewy biscuits with a bit of crunch to them.

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    Serves: 40 

    • 100g (2/3 cup) blanched almonds
    • 200g (2 cups) ground almonds
    • 110g mixed peel, finely chopped
    • 1 teaspoon grated lemon rind
    • 1/2 teaspoon each of ground cloves, ground cinnamon and ground ginger
    • 3 eggs
    • 225g (1¼ cups) brown sugar

    Preparation:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Use 2 large baking trays; line with baking paper. Preheat oven to 150 degrees C. Chop one quarter of the almonds in halves; toast lightly on a baking tray for 10 minutes. Cool.
    2. Coarsely chop the remaining blanched almonds. Combine the chopped and ground almonds with the peel, rind and spices.
    3. Place eggs and sugar in a bowl over hot, but not boiling water; whisk for 6–8 minutes with a hand whisk until thick and creamy.
    4. Using a whisk, fold the almond mixture into the egg mixture. Drop tablespoonfuls of the mixture onto trays, piling it up a little in the centre of each cookie.
    5. Decorate cookies with toasted halved almonds. Bake for about 20 minutes (this is more of a drying process in a cool oven), one tray at a time; the cookies should remain soft. Remove from oven, place on a wire rack overnight to cool and dry.

    Try this, too…

    For Glazed Cherry Cookies, cook as for main recipe; omit almonds for decoration. Mix 150 g (1 1/4 cups) icing sugar and 2–3 tbsp rum or lemon juice; spread over hot cookies. Decorate with glacé cherries.

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