Chewy Almond Macaroon Biscuits Recipe
Introduction
Chewy almond macaroon biscuits are a delightful treat with a soft, tender center and a slightly crisp edge. These naturally gluten-free cookies offer a wonderful almond flavor that pairs perfectly with a cup of tea or coffee. Easily made with simple ingredients, they are a great choice for a homemade sweet snack.
Ingredients
- 225g ground almonds
- 120g caster sugar
- 2 egg whites
- 20 blanched almonds (optional)
- 1 tbsp ground cinnamon
- 4 tbsp icing sugar
Instructions
- Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a large baking sheet with baking parchment.
- Step 2: In a large mixing bowl, combine the ground almonds and caster sugar.
- Step 3: In a separate bowl, beat the egg whites until foamy, then add them to the almond and sugar mixture. Stir well until you get a slightly sticky mixture that holds its shape.
- Step 4: Lightly wet your hands and roll heaped teaspoons of the mixture into balls about 4cm in diameter. Place them on the baking sheet, flatten slightly with wet fingers to form thick discs, and leave at least 3cm between each one.
- Step 5: If desired, press a blanched almond into the center of each biscuit.
- Step 6: Bake for 18-20 minutes until the edges start to turn golden. Remove from the oven and cool on a wire rack. Aim for a chewy, soft center; avoid browning too much as it will harden the middle.
- Optional Cinnamon Variation: Add 1 tablespoon of ground cinnamon to the almond and sugar mix before adding egg whites. Shape into balls without flattening. Bake as above, then, while warm, gently roll each ball in icing sugar and let cool completely.
Tips & Variations
- For a traditional look, press a whole blanched almond on top of each biscuit before baking.
- To make cinnamon-coated macaroon balls, roll the warm baked cookies in icing sugar for an added sweet touch.
- Be sure not to overbake; the biscuits should remain soft inside for the perfect chewy texture.
- If you prefer a crunchier biscuit, bake a couple of minutes longer until golden all over.
Storage
Store these almond macaroons in an airtight container at room temperature for up to 5 days. They are best enjoyed fresh for maximum chewiness. If they harden, gently warm them in the oven for a few minutes to soften the centers before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole almonds instead of ground almonds?
Ground almonds are essential for the texture of these macaroons. Whole almonds won’t blend properly and will alter the consistency, so it’s best to use ground almonds or almond meal.
Are these biscuits gluten-free?
Yes, this recipe uses only almonds, sugar, egg whites, and spices, making it naturally gluten-free. Just ensure your ingredients have no cross-contamination if you have a gluten allergy.
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Chewy Almond Macaroon Biscuits Recipe
- Total Time: 35 minutes
- Yield: Approximately 20 biscuits 1x
- Diet: Gluten Free
Description
These chewy almond macaroon biscuits are delightfully soft in the center with a slightly crisp edge, made from ground almonds, caster sugar, and egg whites. Optionally topped with blanched almonds and flavored with cinnamon for a fragrant twist, these easy-to-make treats are perfect for teatime or as a sweet snack.
Ingredients
Basic Macaroon Mixture
- 225g ground almonds
- 120g caster sugar
- 2 egg whites
Toppings and Flavorings (Optional)
- 20 blanched almonds (optional, for pressing on top)
- 1 tbsp ground cinnamon (for cinnamon variation)
- 4 tbsp icing sugar (for coating cinnamon balls)
Instructions
- Preheat the Oven: Heat your oven to 180°C (160°C for fan ovens) or gas mark 4. Line a large baking sheet with baking parchment to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the ground almonds and caster sugar thoroughly. If making cinnamon-flavored macaroons, add 1 tablespoon of ground cinnamon to the almond and sugar mixture now and mix well.
- Beat Egg Whites and Combine: In a separate clean bowl, beat the egg whites until foamy. Add these to the almond and sugar (or cinnamon almond sugar) mixture, stirring well until a slightly sticky dough forms that holds its shape.
- Shape the Biscuits: Lightly wet your hands to prevent sticking. Roll heaped teaspoons of the mixture into balls about 4 cm in diameter. For traditional macaroons, flatten each ball slightly with wet fingers into a thick disc and place on the lined tray, leaving at least 3 cm between biscuits. Optionally, press a blanched almond onto the top of each biscuit.
- Bake the Biscuits: Bake in the preheated oven for 18-20 minutes, or until the edges just start to turn golden. The goal is to have a chewy, soft center; the longer they bake and darken, the firmer the center becomes.
- Cool the Macaroons: Remove the tray and transfer the biscuits to a wire rack to cool completely.
- Prepare Cinnamon Balls (Optional variation): If making cinnamon balls instead of discs, leave the shaped mixture as balls without flattening. After baking for 18-20 minutes, while still warm, gently toss the balls in a bowl filled with icing sugar until well coated. Allow them to cool completely before serving.
Notes
- Using wet hands helps prevent the sticky mixture from adhering to your palms while shaping the biscuits.
- Do not overbake the macaroons to maintain a chewy center; remove them as soon as edges start to turn golden.
- Blanched almonds pressed on top add a decorative and textural touch but can be omitted if desired.
- The cinnamon balls coated in icing sugar offer a sweeter, spiced alternative to the plain macaroons.
- Store cooled macaroons in an airtight container to maintain freshness and chewiness.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
Keywords: almond macaroons, chewy macaroon biscuits, gluten free cookies, cinnamon biscuits, almond biscuits, teatime treats
