These almond biscuits are usually crisp and melt-in the mouth but sometimes I seem to do something different and they turn out crisp on the outside but softer on the inside. Either way, they have a lovely almond flavour and one usually isn’t enough!
Although I use ground almonds in this recipe, I also use almond essence to provide the flavour that I associate with almond biscuits. Have you ever tasted an almond nut that had the same strong flavour as almond essence?! I believe there is also a product called “Almond Extract” which is made from almond oil and can be used in the same way as Almond Essence. I can see I shall have to add Almond Extract to my next shopping list to see if it differs in flavour to Almond Essence! Almond Essence itself may or may not contain oil (or anything else for that matter) from almond nuts.
Ingredients:
- 1 egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon almond essence or almond marzipan essence
- 4 tablespoons oil
- 1 cup ground almonds
- ¾ cup white rice flour
- ½ teaspoon baking powder
Method:
Pre-heat the oven to 190º C (375º F).
Beat together the egg, sugar, salt and essence until thick and pale.
Beat in the oil.
Add the almonds, rice flour and baking powder. Mix to combine.
The mixture may be slightly sticky but should roll easily in the hand.
Roll teaspoonfuls of the mixture into balls and place on a lined baking tray. Flatten the biscuits to 3-4mm.
Bake for 15 minutes until golden.
