Di’s Chewy almond and coconut biscuits
Makes 24 biscuits
Crisp on the outside with a soft and chewy centre, these almond and coconut biscuits are the perfect afternoon tea treat. The homemade marmalade adds a subtle orange flavour – add a tablespoon of Grand Marnier or Cointreau instead if that is more to your taste.
Gluten-free, dairy-free and with no added oil, these little sweet treats are fuss-free and easy to make. Try stopping at just one!
- 2½ cups ground almonds (almond meal)
- 1 cup caster sugar
- ¼ cup desiccated coconut
- 2 tblsps marmalade, preferably homemade
- 4 egg whites at room temperature, beaten until soft peaks form
- 24 whole blanched almonds
- Preheat oven to 170ºC fan-forced. Line two baking trays with baking paper.
- Place ground almonds, sugar and desiccated coconut into a medium-sized bowl and stir to combine. Gently fold in the marmalade and egg whites until a fairly sticky dough forms.
- Scoop up the mixture and roll into walnut-sized balls. Place on the baking trays and press an almond into the centre to flatten each biscuit slightly. Bake for 15-18 minutes or until just starting to turn golden, swapping trays around halfway through for even colour. Allow biscuits to cool for a few minutes on trays before transferring to a wire rack.
Biscuits should be a little crunchy on the outside and moist and chewy in the centre. They will keep fresh in an airtight container for a week, if they last that long.