Serves: 32 | Prep Time: 00:15 | Cooking Time: 00:18
Almond Buttons are Sue’s version of Italian Almond Biscuits, they are crispy on the outside and chewy on the inside. These delicious biscuits are popular at Christmas time. They make a lovely light and healthy treat any day of the year. You get a lovely almond marzipan flavour by using almond extract but vanilla can also be used.
- 2 3/4 cups (300g) almond meal/flour, (made from blanched almonds)
- 1/2 cup (80g) finely ground coconut sugar, see directions below
- 2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
- 3 lge egg white(s), room temperature
- 1 Tbsp maple syrup (100%)
- 1 1/2 tsp almond extract (organic), or vanilla extract
- 32 blanched almonds
- 1 tsp coconut flour, for dusting (optional)
Preheat oven to 160c (fan-forced). Line 2 baking trays with baking paper.
Add the coconut sugar to the small bowl of a food processor or blender and blend for approximately 6 seconds to ground the sugar down to a fine powder. The colour will lighten once ground.
Add the almond meal, coconut sugar, baking powder and salt to a large bowl. Mix well to combine and remove any lumps.
Add the egg whites to a medium bowl and whisk using a handheld electric mixer or stand mixer until you reach soft peaks. Add the maple syrup and almond extract. Continue whisking for a further 20 seconds to combine well.
Make a well in the dry ingredients and gradually fold in the egg white mixture. Mix well until you reach a soft dough.
Roll a heaped teaspoon of dough into a ball, roughly the size of a walnut, this should make approximately 32 balls. (I find using damp hands helps make a smooth surface to the balls and makes them less sticky). Arrange on the prepared trays, 5cm apart. Press an almond gently into the centre of each biscuit ball.
Bake for 18 – 20 minutes or until lightly golden and firm (turn once while cooking for an even colour). Cool for 5 minutes on trays before transferring to a wire rack to completely cool and crispen up.
Serve as they are or dust with coconut flour to resemble icing sugar. (Add coconut flour to a small sieve and use the edge of a teaspoon to push the flour through the sieve to lightly dust the biscuits).
Best eaten on the day. (When stored they can soften a little but they are still delicious. You can pop them back into a preheated oven and bake for 5 – 6 minutes to regain the crisp outside). You can also freeze the cooked Almond Buttons ahead of time, then set aside to thaw for several minutes and then bake again for 5 – 6 minutes for a firm outside and chewy middle.
Sue Joy is currently running a special on all her print cookbooks. Just use the codeword: NOVEMBER20 at the checkout for a 20% discount!