- 1 tsp Queen Natural Almond Extract
- 1 egg white
- 1 tbsp freshly squeezed orange juice or Almond liqueur
- 190g ground almonds
- 125g icing sugar plus extra for dusting
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking paper. Whisk the egg white until frothy. Mix in the Almond Extract and liqueur or orange juice.
Put the ground almonds in a bowl and sift 125g icing sugar on top and make a well in the center. Scrape the egg white mixture into the center using a spatula and carefully mix together to make a stiff dough.
Divide the mixture into 16 pieces and roll each into a ball. Place on the prepared baking tray, spaced a little apart. Bake for about 15 minutes, until the biscuits are lightly golden and cracked on top. Cool for 5 minutes before transferring to a wire rack to cool completely.
To serve, dust with the remaining icing sugar and serve. For gifting, wrap the biscuits individually in small squares of tissue paper, twisting the ends to close and seal. The biscuits will store unwrapped in an airtight container for up to 2 weeks.