- 25 min
- 15 min
- 1 tsp Queen Natural Almond Extract
- 1 large egg white
- 1 tbsp freshly squeezed orange juice or Almond liqueur
- 1 ¾ cup + 2 tbsp (190g) almond meal
- ⅔ cup + 2 tbsp (125g) icing sugar, sifted
- ½ cup (75g) icing sugar, extra
Preheat the oven to 160°C (fan forced). Line a large baking tray with baking paper.
Whisk egg white in a small bowl until frothy. Add Almond Extract and orange juice or liqueur, whisking to combine.
Place ground almond meal and icing sugar in a large bowl and make a well in the center. Add egg white mixture and carefully mix together to form a stiff dough.
Roll the mixture into balls and roll each ball in icing sugar. Place on prepared tray, spaced 3cm apart. Bake for 15 minutes, or until biscuits are lightly golden and cracked on top. Cool for 5 minutes before transferring to a wire rack to cool completely. Biscuits can be stored in an airtight container for up to 2 weeks.
For a lovely gift, wrap biscuits individually in small squares of tissue paper, twisting the ends to close and seal.