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.

Ingredients

Scale

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)

Instructions

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.
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.
Beat egg whites: In a separate bowl, beat the egg whites until they become foamy and ready to be incorporated.
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.
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.
For cinnamon balls: Instead of flattening, leave the shaped mixture as balls.
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.
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