Next, I add the egg whites, honey, bitter almond extract, and chopped candied orange peel to the dry ingredients. I fold everything together gently with a spatula, and this is where the dough transforms into a thick, sticky paste. I’ve learned to be patient here, because overmixing can make the biscuits dense instead of tender.
Once the dough is ready, I transfer it to a piping bag fitted with a star nozzle, although spooning works too. I pipe small swirls onto a parchment-lined baking sheet, leaving space between them because they spread slightly. At this point, I decorate them with almonds or candied fruit, pressing gently so the topping sticks without flattening the shape.
I bake the biscuits in a preheated oven until the edges are lightly golden and the tops are set but still pale. They firm up as they cool, so I don’t wait for deep color. When they come out, I let them rest on the tray for a few minutes before transferring them carefully, because they’re fragile when hot but become wonderfully chewy once cooled.
Pro Tips for Best Results
I tested this recipe using both freshly separated egg whites and carton egg whites, and I found fresh ones give better structure and flavor. They blend more smoothly into the dough and help the biscuits hold their shape better during baking. It’s a small detail, but it made a noticeable difference.
One thing I learned the hard way was not to overbake these biscuits. The first time, I waited for them to brown more deeply, and they turned dry. Now I pull them out when they’re just barely golden, trusting that they’ll finish setting as they cool.
I also experimented with resting the piped biscuits before baking, and letting them sit for about 10 minutes helps create a slightly crisp exterior. It’s not mandatory, but when I have the time, I do it because the texture improves just a bit more.
Finally, I always measure the almond extract carefully. It’s tempting to add more for extra flavor, but I’ve done that once, and it quickly becomes overpowering. A small amount gives that classic almond aroma without bitterness.
Common Mistakes to Avoid
The first mistake I made was using coarse almond meal instead of fine almond flour, thinking it wouldn’t matter. It did. The biscuits were heavier and less delicate, so now I always check the grind before baking.
Another mistake is whipping the egg whites too much. I tried stiff peaks once, and the dough became harder to mix and lost its smooth texture. Lightly whisked whites blend better and give a more tender result.
I’ve also made the mistake of skipping parchment paper, and the biscuits stuck badly to the tray. These cookies are naturally sticky, so lining the pan is absolutely essential unless you enjoy scraping.(See the next page below to continue…)