Eggless, flourless biscuits recipe
Eggless amaretti Born of necessity, these 5-ingredient cookies are egg-free, gluten-free and completely moreish. They are very easy to make with any kind of ground nut and dried fruit, so feel free to play around. 85g/3oz white sugar (ideally caster sugar, but granulated will work)100g/3½oz ground almonds½ unwaxed lemon, zest grated and 1 tsp juice2 tbsp aquafaba30g/1oz dried currants, cherries or apricots, chopped50g/1¾oz icing sugar, sifted (optional) 85g/3oz white sugar (ideally caster sugar, but granulated will work) 100g/3½oz ground almonds ½ unwaxed lemon, zest grated and 1 tsp juice 2 tbsp aquafaba 30g/1oz dried currants, cherries or apricots, chopped 50g/1¾oz icing sugar, sifted (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper.Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest.In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed.Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit.Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.)Allow to cool completely on the tray before eating. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Allow to cool completely on the tray before eating. Allow to cool completely on the tray before eating.