The first time I made traditional almond biscuits, my kitchen filled with the warm, comforting aroma of toasted almonds and honey, and it instantly felt like stepping into an old family bakery. I remember whisking the egg whites by hand, feeling the batter thicken and turn glossy, and being surprised by how elegant such simple ingredients could feel. When they baked, the edges turned lightly golden while the centers stayed soft, and I knew right then that this recipe was something special I would come back to often.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers deep almond flavor with a texture that’s crisp on the outside and tender inside, and I say that after testing it more than once in my own kitchen. These biscuits feel traditional and nostalgic, yet they’re naturally gluten-free and surprisingly simple to make. I think you’ll enjoy how they look beautiful with minimal effort, and how each bite feels rich, fragrant, and just sweet enough to keep you reaching for another.
Ingredients
- 220 g almond flour
- 100 g granulated sugar
- 50 g icing sugar
- 60 g egg whites (about 2 large egg whites)
- 15 g honey
- 25 g candied orange peel, finely chopped
- 1 vial bitter almond extract
- Decoration (optional): candied cherries, candied orange peel, candied citron, whole or flaked almonds
When I make these biscuits, I’m careful with the almond flour because it defines both flavor and texture. Finely ground almond flour gives a smoother biscuit, while coarser flour adds more bite, so I choose based on my mood. The bitter almond extract is small but powerful, and I never skip it because it gives that unmistakable bakery-style aroma. The honey adds softness and depth, and the candied peel brings little bursts of brightness that balance the sweetness beautifully.
Equipment Needed
- Large mixing bowl
- Whisk or hand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Piping bag with star nozzle (optional)
In my kitchen, I usually use a simple whisk and a spatula, because this dough doesn’t need heavy equipment. A piping bag makes the biscuits look more traditional and uniform, but I’ve also shaped them with a spoon when I wanted a more rustic look. Parchment paper is essential here, as these biscuits are delicate and need a nonstick surface to lift cleanly after baking.
Step-by-Step Instructions
I start by mixing the almond flour, granulated sugar, and icing sugar together in a large bowl, making sure there are no lumps. This dry mix already smells nutty and sweet, and I like to take a moment to stir it well so everything is evenly distributed. In a separate bowl, I lightly whisk the egg whites just until frothy, not stiff, because structure will come from the almonds, not air.(See the next page below to continue…)