By Chelsea Sugar
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10 reviews
2 cups ground almonds
1 cup Chelsea Caster Sugar
finely grated rind of one orange
2 egg whites, beaten to soft peaks
1 heaped Tbsp honey, warmed
Chelsea Icing Sugar to dust
Preheat oven to 160°C. Line 2 baking trays with baking paper. Dust this with Icing Sugar. Mix all ingredients to a thick paste. Sieve a layer of Icing Sugar onto the work surface and roll small balls of the mixture in the Icing Sugar to coat well. Press down on the trays leaving plenty of room to spread. (Biscuits just need to be pressed down slightly not flattened out with a fork as you do with other biscuits). Bake for 15 — 18 minutes then cool on a wire rack — store in an airtight container.
Love these ‘healthy’ biscuits. Moderation is important but very hard as they’re gorgeous.
Delicious! I didn't have an orange so substituted a lemon. I also halved the amount of sugar, and it was more than enough.
Quick, easy and delicious
Gorgeous flavour, rolling in icing sugar gives a shiny crackly crust with a bit of crunch. Mine came out a little undercooked in the centre, I'll flatten them more next time. A great recipe for a wheat free, dairy free diet.
I have made these biscuits so many times now and they are always a hit with everyone. I couldn't count how many times I have given the recipe out. They are not just for gluten intolerant! Everybody loves them.
Made these for visitors with gluten intolerances - they were a hit! lovely orange flavour, chewy biscuits.....would definitely make again!
I have made these biscuits, i dunked half of the biscuit into melted chocolate just to top it off, not bad.
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