Post by kickingfrog on Mar 3, 2012 17:32:24 GMT
Ground Almond Biscuits
from nicky
GF board
...
this recipe is from a 'Gluten-free recipes' book I got in Aldi for £1.99 a few weeks ago. I've made it 4 times now, and my non-GF family love them!
2 egg whites, beaten to stiff peaks
100g caster sugar, added gradually into the stiff egg whites.
Then simply fold in 125g of ground almonds with a metal spoon.
Now either use a piping bag or a spoon, and place drops of the mixture on lined baking trays.
I get about 16 small macaroons from these quantities.
Bake them at 170°C (fan -assisted, higher for normal oven) for just about 15mins, until just firm.
Then take them out of the oven, and let them cool on the baking sheets.
You can either eat them as they are, or drizzle some melted chocolate on them, and let them set before serving.
I've also tried adding 2 tbsp of cocoa powder to the mixture for a change, and they were also lovely.
They keep in an air-tight container for about 2 days.
from nicky
GF board
...
this recipe is from a 'Gluten-free recipes' book I got in Aldi for £1.99 a few weeks ago. I've made it 4 times now, and my non-GF family love them!
2 egg whites, beaten to stiff peaks
100g caster sugar, added gradually into the stiff egg whites.
Then simply fold in 125g of ground almonds with a metal spoon.
Now either use a piping bag or a spoon, and place drops of the mixture on lined baking trays.
I get about 16 small macaroons from these quantities.
Bake them at 170°C (fan -assisted, higher for normal oven) for just about 15mins, until just firm.
Then take them out of the oven, and let them cool on the baking sheets.
You can either eat them as they are, or drizzle some melted chocolate on them, and let them set before serving.
I've also tried adding 2 tbsp of cocoa powder to the mixture for a change, and they were also lovely.
They keep in an air-tight container for about 2 days.