About this recipe:These small gluten-free Moroccan shortbread biscuits are delicious, especially served with a cup of mint tea. They are very easy to prepare, made essentially from ground almonds and icing sugar. Let them harden slightly and become crisp - they will taste even better.
Makes: 15 biscuits
250g ground almonds
125g icing sugar
2 egg yolks
icing sugar for rolling
15 whole almonds
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven at 180 C / Gas 4. Line a baking tray with baking parchment. In a bowl, mix the ground almonds and 125g icing sugar. Add the egg yolks and mix to form a smooth paste.
Take lumps of the mixture and shape into balls; there should be enough for 15. Roll the balls in icing sugar and transfer to the baking tray. Place a whole almond on top of each biscuit, pressing it down lightly to keep it in place.
Bake for 15 minutes, or until the biscuits are golden. Allow to cool on a wire rack.