Chewy Almond Macaroon Biscuits Recipe

Introduction

These chewy almond macaroon biscuits are a delightful treat, combining a soft, chewy center with a lightly golden exterior. Naturally sweetened with ground almonds and sugar, they’re perfect for teatime or a simple homemade snack.

Ingredients

• 225g ground almonds
• 120g caster sugar
• 2 egg whites
• 20 blanched almonds (optional)
• 1 tbsp ground cinnamon
• 4 tbsp icing sugar

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a large baking sheet with baking parchment.
2. Step 2: In a large mixing bowl, combine the ground almonds and caster sugar evenly.
3. Step 3: In a separate bowl, beat the egg whites until foamy, then add them to the almond and sugar mixture. Stir well until it forms a slightly sticky mixture that holds its shape.
4. Step 4: Lightly wet your hands and roll a heaped teaspoon of the mixture into balls about 4cm in diameter. Place each ball on the baking sheet, flatten slightly with wet fingers into thick discs, keeping at least 3cm apart. Press a blanched almond onto each biscuit if desired.
5. Step 5: Bake for 18–20 minutes until the edges start to turn golden. Remove from the oven and transfer to a wire rack to cool. The biscuits should have a chewy, soft center; avoid over-baking as this will harden them.
6. Step 6: For cinnamon balls, add the ground cinnamon to the ground almonds and sugar before mixing in the egg whites. Shape mixture into balls rather than discs. Bake as above, then while still warm, toss gently in icing sugar to coat. Allow to cool completely before serving.

Tips & Variations

• For added crunch, press a whole blanched almond into each biscuit before baking.
• To make cinnamon macaroon balls, incorporate cinnamon into the dry mix and coat baked balls with icing sugar for a sweet, aromatic twist.
• Be careful not to overbake; chewy centers are best achieved by lightly golden edges and soft middles.
• Use fresh egg whites at room temperature for better mixing and texture.

Storage

Store the macaroon biscuits in an airtight container at room temperature for up to 3 days. To keep them soft, avoid refrigeration. If they harden, you can gently warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, you can substitute ground almonds with ground hazelnuts or pistachios, but this will change the flavor slightly. Make sure they are finely ground for the best texture.

Do I need to use egg whites? Can I make these vegan?

Egg whites help bind the mixture and create the chewy texture. For a vegan version, you might try aquafaba (chickpea water) as an egg white substitute, but results may vary and the texture could differ.

Chewy Almond Macaroon Biscuits Recipe

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★★★★★

4.5 from 120 reviews

• Author: Ethan
• Total Time: 28-30 minutes
• Yield: Approximately 20 biscuits 1x
• Diet: Gluten Free

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Description

These chewy almond macaroon biscuits are soft, lightly sweetened treats with a delicate almond flavor and a hint of cinnamon if desired. Featuring ground almonds bound with egg whites and sugar, they bake to a golden edge with a soft, chewy center, perfect for a comforting teatime snack or festive occasion. Optional cinnamon adds a warm spice, and coating with icing sugar gives an extra touch of sweetness.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 225g ground almonds
• 120g caster sugar
• 2 egg whites
• 1 tbsp ground cinnamon (optional, for cinnamon balls)
• 4 tbsp icing sugar (for coating cinnamon balls)

For Decoration

• 20 blanched almonds (optional, for pressing on top)

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Instructions

1. Preheat and prepare baking sheet: Heat your oven to 180C (160C fan) or gas mark 4. Line a large baking sheet with baking parchment to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the ground almonds and caster sugar. If making cinnamon balls, add the ground cinnamon at this stage and mix well.
3. Beat egg whites: In a separate bowl, beat the egg whites until they become foamy and ready to be incorporated.
4. Combine mixture: Add the beaten egg whites to the almond and sugar mixture. Stir thoroughly until you get a slightly sticky mixture that can hold its shape.
5. Shape the biscuits: Lightly wet your hands to prevent sticking. For classic macaroons, roll a heaped teaspoon of mixture into a ball approximately 4cm in diameter. Place on the prepared baking tray, leaving at least 3cm between each biscuit. Flatten them slightly with wet fingers into thick discs, and, if desired, press a blanched almond on top of each.
6. For cinnamon balls: Instead of flattening, leave the shaped mixture as balls.
7. Bake: Place the tray in the preheated oven and bake for 18-20 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to maintain a chewy, soft center.
8. Cool and finish: Remove the biscuits from the oven and transfer them onto a wire rack to cool completely. For cinnamon balls, while they are still warm, gently toss them in a bowl of icing sugar to coat evenly, then allow them to cool fully.

Notes

• Use fresh egg whites that are free from yolk to help the mixture bind properly.
• Do not overbake; the biscuits should be chewy and soft in the center with crisp, golden edges.
• Wetting your hands before shaping prevents the mixture from sticking and helps create smooth, even biscuits.
• The optional blanched almonds on top add a subtle crunch and decorative appeal but can be omitted if preferred.
• Adding cinnamon and coating with icing sugar turns the recipe into warm, sweet cinnamon balls variation.

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: almond macaroon, chewy biscuit, gluten free dessert, cinnamon balls, almond cookies, teatime snack