This wonderful gluten-free biccie recipe is adapted from Guy Mirabella’s Eat Ate cookbook.
- 300g almond meal
- 200g raw caster sugar
- 3 egg whites
- 2 tsp amaretto liquer or (almond essence)
- 2 cups flaked almonds (un-toasted)
- icing sugar to dust
Pre heat oven to 180C
In a large bowl, combine the almond meal, sugar, egg whites and amaretto, and stir well.
Put the flaked almonds in a separate bowl.
Roll a small ball of biscotti mixture and roll it in the flaked almonds. Pop them on a lined tray and bake the biscotti for 15 minutes or until lightly golden.
Leave to cool and dust with icing sugar.
Store in an airtight container, but they won’t last long!