Almond Wine Biscuits Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
• Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

Steps:

• Preheat oven to 375.
• With electric mixer cream butter and sugar until light. Add egg yolks and anise extract. Mix until blended.
• On low, add flour and wine alternately and mix well. Mix in chopped almonds to form a soft dough.
• Using a teaspoon, drop dough into slivered almonds and roll to coat.
• Place on a cookie sheet, leaving 2 inch space between. Press slightly to flatten cookies.
• Bake for 12-15 minutes or until lightly browned.
• Remove from oven and place cookies on rack to cool.
• Store in air tight container.

Steps:

• Preheat oven to 400. Grease cookies sheets. Place the 1/3 cup almonds in bowl; set aside.
• Sift together flour and salt; set aside. Cream together shortening, sugar, and yolks. Add anise, rind, and 1/2 cup almonds; mix.
• Mix in sherry alternately with flour mixture.
• Drop by tablespoonfuls into 1/3 cup almonds; toss to coat with nuts. Place 1" apart onto greased cookie sheets. Press with spoon into rounds, 1/2" thick.
• Bake for 12 to 15 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.